We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
¿En otro idioma? – Different lang?
Arroz con Pollo
Arroz con Pollo a staple dish in Latin America, every country has their own version of it, and yet I have never tried one that is similar in flavor to the Peruvian Arroz con Pollo. People asked me what makes this dish different from other chicken and rice recipes, well I have to say its the color and the flavor.
This is a dish similar in flavor to “Seco de Res” but this time the Chicken & Cilantro are going to be the stars of this dish.
This is probably my favorite childhood dish, my grandma used to prepare Arroz con Pollo for my birthday, this dish brings back a lot of childhood memories. I remember that my grandpa was alive, all the family sat on a big table we ate and celebrate my birthday. The food was really good and we all laugh at my “Abuelito” jokes.
"Arroz con Pollo"
Equipment
- Pot
Ingredients
- 4 tbsp of vegetable oil
- 3 cups of Rice
- 4 1/2 cups of Chicken Broth or Water
- 1 1/2 cups Peppers any color in julienne
- 1 cup Red Onion diced
- 3 Garlic Cloves chopped
- 2 tbsps of “Aji Amarillo” Paste
- 3/4 cup of Diced Carrots
- 3/4 cup of peas
- 4 pieces of Chicken
- 1.5 cups of Cilantro leaves
- 2 cups of Spinach leaves
- 2 tablespoons of Salt or to taste
- Black Pepper to taste
Instructions
- In a pot with boiling water cook/blanch your leaves for 40 secs then blend them with 1 cup of the broth or water, we are using for this recipe
- Add salt and pepper to your Chicken, in a pot on medium/high heat add oil and seal the chicken like 3 minutes per side, what we want here is to get a golden skin. Once its sealed, reserve.
- In the same pot (lower the temp) add the onions and let them cook, do no clean the pot, use it as it is since the chicken left a lot of flavors. Once it's cooked and soft we add the Garlic and chili paste, we let them cook until soft.
- Once it's cooked we add the Rice and we start to stir, we want to seal the rice so we can get a better texture and not soggy rice. Stir for 2 min and then add broth, blended mix, salt, Pepper and Chicken.
- Put a lid on it and let that cook in Low/Medium heat for at least 25 min.
- After 10 min passed adds veggies on top and put the lid back and let them finish.
Video
This dish is full of flavor, be sure to use a good chicken broth, use chicken with skin and bone due to the fact that it adds more flavor that way.
A question you might be wondering is “What kind of rice I should use” the answer is simple, the one you got in hand, just adjust the water/broth quantity it requires to be cooked for the type of rice you are using.
I mentioned before that I am a fan of not overcooking veggies, I believe that people are not aware enough of the importance of eating veggies the right way, add veggies at the end put a lid on your pot and let the residual heat cook them.
A delicious dish that you can share with your loved ones, best of all is that you only use one pot to make it.
Perfect dish for your next Potluck. In Peru is traditionally served with “Sarsa Criolla”.
I suggest you eat it along with “Papa a la Huancaina” once you try them together you will never eat them separately.
Let us know below what you think about this recipe
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