Today I will share with you a recipe that you might never tried at home , I am talking about “Carapulcra” a dried potato stew that it full of flavor, this dish have some variations some with pork , others with chicken others with both. This dish takes some time to prepare since dried potatoes have to be soaked overnight . If you are wondering where you can get the dried potatoes, click here
Links for the ingredients / tools I use on this recipe will be at the bottom of the post
Stuffed Avocado | Servings: 4
- 3 Cups of dried potatoes
- 1 Red onion diced
- 3 Garlic cloves
- 1.5 Tablespoons of “Aji Panca paste”
- 1 Teaspoon of “Aji Amarillo Paste”
- 3 Cups of Chicken Stock
- 1/2 Cup of ground peanuts
- 1 Chicken breast Diced
- 1 Teaspoon of Cumin
- 1 Tablespoon of Oregano
- 1 Tablespoon of Paprika
- 1 Tablespoon of salt
- 1/2 Teaspoon of ground pepper
- 3 Tablespoons of vegetable oil
Steps:
- Hydrate your dried potatoes overnight , soak them into water
- Add salt and pepper to the chicken and cook it in a hot pan with oil , do not let it dry just quick seal the chicken so it get some color, then reserve
- Once your potatoes are Hydrated, in a pan add some oil , onions ,garlic and Aji panca paste and Aji Amarillo Paste, cook them until tender ( about 5 min or so).
- Once tender add the potatoes , the chicken broth , chicken then put a lid on it and let it cook for at least 20 min or so if it dries to fast you can add more chicken broth.
- Once cooked add seasoning and the peanut powder this will thick the stew , let it cook for another 5 min and the its good to go!
In Peru we eat this dish with some cooked Yucca, Rice and Sarza criolla , It might look like too much for someone that is not used to eat a lot of Carbohydrates and I understand so you can eat this stew as it is or with some stir fry veggies.
Some tools/ingredients used on this recipe:
