PALLARES CON ESTOFADO DE POLLO - Receta Tradicional Peruana

PALLARES WITH CHICKEN STEW - Traditional Peruvian Recipe

The family dish that unites generations with the authentic flavor of Peru

Lima beans with chicken stew represent the essence of Peruvian family cooking. This complete dish combines the creaminess of northern lima beans with a juicy chicken stew, accompanied by the essential white rice. A recipe that has been passed down from generation to generation, you can now prepare it in Austria with our authentic products.

INGREDIENTS AVAILABLE IN HOLA PERU:

For the Pallares:

For the Chicken Stew:

Other ingredients:

  • 1 kg of chicken in pieces
  • 2 cups of rice
  • 2 large onions
  • 3 tomatoes
  • 2 carrots
  • 2 medium potatoes
  • Oil, salt, cumin, pepper

STEP-BY-STEP PREPARATION:

PREPARATION OF THE PALLARES (1 day before):

  1. Soak the El Plebeyo beans in cold water overnight.
  2. The next day, drain and rinse well.

COOKING THE PALLARES:

  1. In a large pot, boil the beans with enough water and salt for 45-60 minutes until tender.
  2. Reserve the cooking broth

SOFRITO FOR PALLARES:

  1. In a pan, heat oil and add La Latina Achiote Paste
  2. Add Sibarita Garlic and chopped onion
  3. Add La Latina Yellow Chili Paste and sauté for 5 minutes
  4. Add the cooked beans with a little of their broth
  5. Season with salt and Ajinomoto . Cook for 10 more minutes.

CHICKEN STEW:

  1. Season the chicken pieces with salt, pepper and cumin
  2. In a pot, brown the chicken in hot oil. Set aside.
  3. In the same pot, sauté chopped onion until golden brown.
  4. Add La Latina Panca Chili Paste and La Latina Culantro Paste
  5. Add chopped tomato and cook until a paste forms.
  6. Return the chicken to the pot
  7. Add diced carrots and potatoes
  8. Cover with water or broth, season with Ajinomoto
  9. Cook over medium heat for 30-40 minutes until the chicken is tender.
  10. Finally, add a few drops of Ajinosillao

WHITE RICE:

  1. Wash the rice until the water runs clear.
  2. In a pot, boil 4 cups of salted water
  3. Add the rice, cook for 18 minutes over low heat
  4. Let stand for 5 minutes before serving

PRESENTATION:

Serve on a large plate with the white rice in the center, the lima beans on one side, and the chicken stew on the other. A complete and nutritious dish!

GRANDMA'S TIPS:

  • The beans should be creamy but whole.
  • The stew should have a thick and flavorful sauce
  • Don't forget the final touch of ajinosillao

NUTRITIONAL VALUE:

This dish provides complete proteins, carbohydrates, fiber, and vitamins. Ideal for the whole family.

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