Ricetta tipica di giorni festivi Peruviana e Colombiana, un insieme di sapori eccezionali, un tributio per il palato, il mio consiglio è di farla.
INGREDIENTI:
Un pollo fatto in otto parti
Succo di un'arancia
Salsa di soia: a spoon
Senapae sweet
two tablespoons cumin powder, two teaspoons oregano
:
teaspoon freshly ground pepper, a pinch
Garlic:
four cloves Onion: an average
Pepper: a pinch
Kepchup:
four tablespoons white vinegar : a short
medium potatoes, eight pieces
Chicken soup made with the nut:
to taste Salt: to taste Oil
Ages: qb
Farina: a spoon if it were to serve
PREPARATION:
Strip cut, wash and dry the chicken , set aside.
Take the onion and garlic, cleaned, cut into small pieces and crushed in a mortar with a little salt, put it n im boul large, add all other ingredients, minus the salt, flour and oil, mix well and add the chicken to marinate for about three hours, turning occasionally.
Take the potatoes, peel them, wash them and record with a knife blade with hard, give it a shot in the wrist and breaking the potato into four or more parties, you should hear the noise it makes ..... hence the name craschhh SCARCHADA This allows that during firing, the part that was broken without starch, addensado so the sauce.
Take a large pot, place enough oil, heat it and brown the chicken on all sides, sometimes add a little marinade, once it is browned all over and poured the marinade, aggiungere le patate e coprire con il brodo caldo, coprire il tegame e fare cuochere a fuoco lento per circa un'ora, se a cottura ultimata la salsa dovesse essere liquida, aggiungere la farina stemperata in un poco d'acqua e fare addensare, io non l'ho usata.
Servire ben calda.
