Chicken rice

INGREDIENTS
8 chicken prey
½ cup of oil
1 medium onion, diced
3 cloves garlic, minced
½ cup fresh yellow smoothie
1 cup ground coriander
2 peppers (1 chopped and the other in strips to decorate)
3 cups of rice
1 cup peas
½ cup shelled corn
2 ½ cup of boiling water
½ cup of beer
Salt
Pepper
CHICKEN RICE PREPARATION MODE
Salpimentar and fry the chicken preys in hot oil. Remove prey. Brown the garlic, onion, chili and coriander in
the same oil.
Place the chicken prey again, add the beer and continue cooking until the chicken is ready.
Remove the catch, without letting them go cold. Add the rice, peas, corn and pepper. Mix well.
Add the water, rectifying the seasoning and bring to a boil. Lower the heat and continue cooking 20 more
minutes until the rice is cooked.
Serve the rice with the hot chicken prey and decorate with avocado or onion salad.
 Stuffed cause
-Yellow Potato 1.5 kg.
-Oil ½ cup.
-3 or 4 lemons juice.
-Yellow yellow smoothie 03.
-Salt c / n.
- Frayed breast 01.
-Mayonnaise cup and a half.

Decoration and complement

- 4 boiled eggs, sliced

-Ocean 08 peeled and cut in two
- Half cup chopped parsley
- Thin slices of 2 tomatoes
-Lettuce leaves

Preparation

Boil the potatoes with salt and half a slice of lemon, taking care that they do not fall apart when cooked.

To easily pass them through the press potatoes, you have to peel them and pass them through it as hot as
possible. Let cool.

When the pressed potato is cold, add salt in necessary quantity, the lemon juice, oil and the liquefied
pepper, mix all the ingredients tasting the flavor, if you notice that the dough is very dry add oil and a
little of the broth obtained from Boil the breast until a malleable dough is obtained and does not crumble
when working.

In a bowl spread half of the dough. Apart, mix the chicken with mayonnaise and spread it on top as a
layer, with the other half cover this filling, pressing a little while doing it. Garnish with olives, tomatoes,
finely chopped parsley and lettuce leaves.

Another way of presenting it is as a pionono, for this, spread the whole dough on a plastic sheet, on it the
chicken and proceed to roll, helping with the plastic sheet, once formed the roll, decorate in the same way.

So that the vegetables with which you make the filling are colorful and maintain their nutritional
properties, cook them separately in a very small amount of water:

The carrot cook almost steamed with the lid of the pot closed.

In the case of the beans and peas, begin cooking when the water is boiling and with a little salt, with the
pot uncovered so that they retain their green color, just be, remove them from the fire, throw the hot water
and squirt them of cold water on a strainer, well drained put them in the refrigerator until the time of use.

The beterraga cook it whole and with a lid.

 Jumped loin
INGREDIENTS:
1 kilo of beef tenderloin
1/2 cup of wine
3/4 kilo of onion
3 tomatoes
1 kilo of potatoes (preferably yellow)
1 tablespoon parsley
3 chopped green peppers
Salt, pepper and cumin
2 tablespoons of Sillao
4 tablespoons vinegar
1 tbsp coriander
1 teaspoon garlic
1 pepper
PREPARATION MODE:
To enjoy the rich sauteed loin, you must first season the meat with vinegar, wine, saddle, salt, pepper,
cumin and a little oil. Then place it in a pan with oil over high heat.
Now, add a little more to brown the tomato, onion and garlic. Incorporate chili and pepper strips.
Finally, before removing, the maceration liquid is added, mixed and sprinkled with chopped parsley and
cilantro. It is served with freshly fried potatoes and white rice.