WEE PROGRAMME

PERUVIAN
CUISINE
AS AN
ART
 INTRODUCTION
Peruvian cuisine has gained a lot of awards because of
its diversity, variety of menu and mixture with Spanish,
African, Chinese and Italian food!

More than
491 dishes!
 COAST
ARROZ CON POLLO
ORIGIN & HISTORY
INGREDIENTS
PREPARATION

PREPARATION
1 medium red onion
1 medium red bell pepper
2 tablespoons of ají amarillo paste
1 cumin pizza
1 tablespoon minced garlic
½ cup of oil
½ cup of peas or peas
2 carrots
1 cup of dark beer
8 pieces of chicken leg or thigh
1½ cups ground coriander
4 cups of white rice
1½ liters of concentrated chicken broth
1 cup of shelled corn
1 pinch of salt and pepper
7 cups of water
COAST
chop the carrot and the pepper into very small squares.
cut the onion into small squares.
Separate the leaves from the cilantro
Take the cilantro to the blender with a stream of water.
Season all the chicken pieces by spreading the salt and pepper well. For this chicken rice recipe
Now you need to heat a pan with oil and fry the chicken pieces until they start to brown a little. Then, remove the chicken
pieces and place them on a plate with absorbent paper to remove excess oil and reserve. Reserve the fried chicken
thighs in a covered container to keep them warm while we continue with the rest of the recipe.
Recover the pan where we have fried the chicken and cook the onion, also add a pinch of salt.
Continue cooking for minutes until the onion begins to brown, then add the minced garlic, ají amarillo paste, cumin, and
pepper.
After a few minutes, add the blended cilantro and the blonde beer.
After a minute or so has passed, you should return the chicken pieces to the pan and stir them with all the ingredients to
allow the flavors to infuse. Add 3 cups of water and wait for the chicken to finish cooking completely.
When you check that the chicken is already cooked, remove it from the pan and put the pieces back in a container where
they keep the heat. So, add the rest of the water along with the carrots, peas, bell pepper, and corn. The liquid should
always double the amount of rice, that is why in total you should have 7 cups of liquid for the 4 cups of rice that you will
use for this Peruvian recipe.
Add the rice moving the whole set from time to time so that the rice does not stick. When it starts to boil, lower the flame
to a simmer and finish cooking the Peruvian rice for approximately 20 minutes.
With about 5 minutes left until the rice is done, place the chicken pieces back into the pot and replace the lid. When this
time passes, it will be ready to enjoy.
 Highlands
SOPA DE PAICO

ORIGIN INGREDIENTS PREPARATION

Cajamarca
INGREDIENTS N PREPARATION HIGHLANDS

In a pan, on medium heat, add some oil and cook the onions, garlic,
3 tbsp of Vegetable Oil green pepper and ají amarillo paste until tender.
1 Red Onion chopped Once it's cooked, put the cooked veggies into a blender with milk ,
3 Garlic Cloves crushed cheese, animal crackers, huacatay paste and some salt and pepper
3 tablespoon of aji until smooth. In this way, you’ll make the cream for the dish. While
amarillo or chili this, cook some potatoes for 15-20 minutes.
3 tbsp of huacatay paste When everything is ready, put the cooked potatoes on a plate. Then,
1 Green Pepper chopped serve the cream above the potatoes.
200 gr of fresh cheese
1/2 Cup of animal
crackers
1/4 cup roasted peanuts
1 Cup of Evaporated Milk
Salt and pepper
 JUNGLE
JUANE
INGREDIENTS N PREPARATION HIGHLANDS

Start cuting the onion into small squares

In a medium saucepan, place the chicken pieces and add 2 liters of water. Cook approximately 30
2 pieces of chicken minutes in the case of chicken and 50 minutes if you add chicken.
1 dessert spoon of minced Carefully remove the pieces and reserve the poultry stock. Also, in a large pot over medium heat you
garlic should place a jet of vegetable oil and sauté the onion.
1 medium purple onion Add the minced garlic, cumin, minced oregano, and pepper. You should also add a tablespoon of
1 tablespoon turmeric or turmeric and move with the help of a spoon.
toothpick Add the chicken pieces, the bay leaf and a little of the broth. Cook approximately 15 minutes on low heat.
1 dried bay leaf Finely chop the sachaculantro leaves.
1½ cups of rice Add the rice and cover with chicken broth, you must cook over low heat until the rice is ready. add the
2 eggs chopped cilantro sacha.
3 olives When the rice is ready, lay it out on a tray to cool and add 1 egg. Stir all the ingredients well.
2 branches of In the center of 2 bijao leaves, one on top of the other, add the rice in the center. Add a piece of chicken,
sachaculantro an olive and half a boiled egg.
1 pinch of cumin Then a knot with a wick.
1 pinch of pepper Take the juanes to a pot with water and cook for approximately 30 minutes over medium heat and cover
4 bijao or banana leaves the pot.
Open the bijao leaves very carefully and serve with fried plantains. Ready to eat!
THANK U
-Juno and Rafael