Wash Wash

Squeeze Cut
Cut Put
 Seafood cebiche Chicken rice Huancaina´s style
potato
potato

Potato ajiaco Sándwich de bonito Chicken rice

° 1/2 kilo of chicken

° 150 grams of carrot
Chicken rice ° 1/2 of peas
° 150 grams of corns
° 150 grams of paprika
° a medium onion
°1 or 2 cloves of garlic
° a red pepper
° Salt and pepper to taste
° Half a liter of oil

First, Blend the coriander with a little water if necessary until you get a paste. set aside Cut an onion and carrot into small
cubes. In a saucepan, heat the oil and seal the chicken until completely browned. Remove and reserve.
Then, In the same pot, fry the onion for 5 minutes, thereby taking advantage of the flavor left by the chicken. Add the
garlic, the yellow pepper, a MAGGI® Gallina Flavor cube and fry for 5 more minutes. Add the blended coriander and cook for
2 more minutes. Return the pieces to the pot along with 3 cups of water and cook for 15 minutes over medium heat. Remove
the dams. Add the previously washed rice, the peas, the carrot, the corn and cook at medium heat for 10 minutes.
Next, Add the cooked chicken pieces. Finish cooking for 5 more minutes at minimum temperature. Julienne the remaining 2
onions and the tomato into thin wedges. Place them in a bowl and mix together with the juice of 2 lemons, a pinch of salt
and finely chopped coriander leaves.
Finally, Serve a cup of rice prepared with a piece of chicken, accompanied by 3 tablespoons of Creole bush.