Wash Wash

Squeeze Cut
Cut Put
 Seafood cebiche Chicken rice Huancaina´s style
potato
potato

Potato ajiaco Sándwich de bonito Chicken rice

° 1/2 kilo of chicken

° 150 grams of carrot
Chicken rice ° 1/2 of peas
° 150 grams of corns
° 150 grams of paprika
° a medium onion
°1 or 2 cloves of garlic
° a red pepper
° Salt and pepper to
taste ° Half a
liter of oil

First, Blend the coriander with a little water if necessary until you get a paste. set aside Cut an onion and carrot into small cubes.
In a saucepan, heat the oil and seal the chicken until completely browned. Remove and reserve. Then, In the
same pot, fry the onion for 5 minutes, thereby taking advantage of the flavor left by the chicken. Add the garlic, the yellow
pepper, a MAGGI® Gallina Flavor cube and fry for 5 more minutes. Add the blended coriander and cook for 2 more minutes.
Return the pieces to the pot along with 3 cups of water and cook for 15 minutes over medium heat. Remove the dams. Add the
previously washed rice, the peas, the carrot, the corn and cook at medium heat for 10 minutes. Next, Add the
cooked chicken pieces. Finish cooking for 5 more minutes at minimum temperature. Julienne the remaining 2 onions and the
tomato into thin wedges. Place them in a bowl and mix together with the juice of 2 lemons, a pinch of salt and finely chopped
coriander leaves. Finally, Serve a
cup of rice prepared with a piece of chicken, accompanied by 3 tablespoons of Creole bush.