Poultry stew with olives, peppers, and glace carrots over creamy Peruvian mashed potatoes
|1.500||kg||Whole chicken breast|
|0.050||kg||Yellow hot chilli pepper base|
|0.050||kg||Panca hot chili pepper base|
|1.000||Kg||Peruvian Yellow potatoes|
1) For the poultry stew, clean the chicken breast; reserve the chicken fillets and the bones. In a pan brown the chicken breast and bones. In the same pan sauté the onions, and the garlic in hot vegetable oil, then add the tomatoes, carrots, yellow hot peppers base and panca hot pepper base. Add a splash of water, let it reduce until takes consistency, to finish removing the bones and add the chicken fillets, red peppers, olives black and green and peas.
2) For the mashed potatoes: Peel potatoes and cut into large pieces. Cover and cook in boiling salted water for 15 to 20 minutes, or until potatoes are tender. Pressed the potatoes. Add whole milk and heavy cream in small amounts, beating after each addition, until desired consistency is reached. Add butter, salt, and nutmeg.
3) Finally place the filled stew, and put on the top juice stew, olives, carrots, peas and on the other side put the mashed potatoes. Enjoy it
If you want to eat a delicious authentic poultry stew, we invite you to visit Mishti – Mestizo Restaurant at Aranwa Cusco Boutique Hotel. For more information or reservation, please contact us