Ingredients
- 8 chicken pieces
- 3 tablespoons ground red chili (ají colorado)
- 1 onion, chopped
- 2 garlic cloves
- 400 ml chicken broth
- 4 cooked potatoes
- 150 g chuño or tunta (freeze-dried potato), soaked
- 100 g peas
- Oil, salt, cumin and oregano to taste
Step-by-step
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- Chop the onion and garlic 5 sec/speed 5. Sauté with the ají colorado and 30 g oil 6 min/120°C/speed 1.
- Add the chicken, cumin, oregano and salt: 5 min/120°C/reverse/spoon speed.
- Add the broth and peas: 30 min/100°C/reverse/spoon speed until the chicken is tender.
- Separately, cook the potatoes and chuño until soft.
- Serve the chicken with its red sauce alongside potato, chuño and rice.
Tips
- Well-fried ají colorado loses its raw taste and gives an intense color.
- Chuño should be soaked and rinsed several times before cooking.
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