In need of Bolivian Cooking tips?
Monday, February 15th, 2010 at
4:50 am
I have procrastinated until today to figure out what I should cook for tomorrow. Considering that a lot of dishes are made day before and sit until cooking time I need Help!!.
I would like to make lechon I have the basics down, can any one offer any tips on better tasting lechon,
or
Can someone suggest an easier bolivian meal to cook for 8-12 people ……
Any tip is helpful!
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Tagged with: Bolivian • Cooking • Need • tips
Filed under: Cooking
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There are many variations of this traditional Bolivian dish, probably as many as there are cooks. I chose this particular one because it was simple, straightforward and, as it was written for a non-Bolivian audience, I could understand the list of ingredients. Finding the aj� amarillo, or yellow pepper, proved a challenge, none of my local stores carried it. I finally found it at the Supermercados Vallarta in Los Angeles, but then only in sauce rather than powder form. Using that was my major deviation from the original recipe.
I didn’t think much of the final results. While spicy, I felt the chicken lacked flavor. Mike, however, really liked it as did Mika (though the sauce was too spicy for her). I served it with steamed rice; boiled potatoes and a tomato/onion sauce are other classical accompaniments.
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Picante de Pollo
Ingredients
4 tsp. aj� amarillo sauce.
1 tsp. pepper
1 tsp. salt
3/4 tsp. ground cumin
water
3 tps. vegetable oil
2 yellow onions, chopped
� tsp. ground oregano
a dash of cinnamon
3 � lbs chicken pieces
2 small carrots, julienne
1 tbsp. bread crumbs
Instructions
In a small bowl, combine aj� amarillo, pepper, salt and ground cumin with 1/4 cup of water. Mix and set aside.
In a large pot, heat oil. Add the chopped onions and fry until golden. Add the aj� amarillo mixture, the oregano, the cinnamon and � cup of water. Bring to a boil and cook until the water boils off. Add an additional � cup of water and repeat.
Add the chicken pieces, coat with the onions, cover and simmer for 10 minutes. Add � cup of water, mix, cover again and simmer for � hour.
Add the julienne carrots and simmer for 15 more minutes. Uncover, add the bread crumbs and adjust the seasoning.
—as how to have a better tasting lechon, i have no idea..its usually just the right amount of salt and your dipping sauce…shoukd be made of liver..Im clueless..sorry