Peruvian Vegetable Stew
Peruvian Stewed Chicken
http://www.recipehound.com/Recipes/peru.html
Peruvian Vegetable Stew
Yield: 6 servings
2 Tbsp unsalted butter
1 tsp cayenne pepper
1 ear of corn, shucked and cut into, 1/2 inch slices
juice of 1/2 lime
1/4 cup olive oil
2 medium onions, finely chopped
3 large garlic cloves, finely chopped
2 medium butternut squash, peeled, seeded and, cut into 1" cubes
2 large tomatoes, cored, seeded and chopped
1/2 small bunch oregano leaves, coarsely chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
4 cups water
1 1/4 cups fresh corn kernels
1 cup fresh or thawed frozen peas
Melt the butter in a medium skillet over medium high heat. Stir in the
cayenne and corn slices and cook about 2 minutes per side or until golden
and evenly coated with the cayenne. Add the lime juice and turn the corn
to
coat evenly. Remove from the heat and set aside. Heat the olive oil in a
large skillet over medium heat. Saute the onions 7-8 minutes or until
slightly golden. Add the garlic and cook 1 minute. Add the squash,
tomatoes,
oregano, salt, pepper and water. Stir to combine and cook, stirring
occasionally, about 25 minutes or until the squash is nearly tender. Stir
in
the corn kernels and peas; cover and cook 5 minutes. Taste for seasoning
and
serve, garnished with the sauteed corn slices.
Peruvian Stewed Chicken
Categories: Poultry Main dish
Yield: 5 Servings
can(16 ounce) chopped tomatoes
1 Tbsp Olive oil
1 med Onion, finely chopped
3 Cloves garlic, minced
1 tsp Cumin
1 tsp Dried oregano
1 Bay leaf
10 sm Chicken pieces (up to 12)
1 tsp Coarse salt
1/2 tsp Freshly ground black pepper
1 Green bell pepper, sliced
1 cup Green peas
Place tomatoes in a blender or a food processor fitted with the metal
blade
and process until liquefied. Set aside.
Heat oil in a large saucepan or stockpot over moderate heat. Add onion and
saute until soft, about 10 minutes. Add garlic and saute for another 2
minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle
chicken pieces with salt and pepper and add to pan. Brown the chicken
lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring
to
a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until
chicken is cooked through. About 10 minutes before the chicken is done,
add
the green pepper and peas. Serve warm.
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