Peruvian Chicken Stew Martin Morales
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Date: 2020-05-11
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Comments and reviews: 10
Kukuli
Dearest, very dearest Martin: I am so glad that you thank your tia Carmela for the recipe you have just shown us. So glad. BUT (there is always a but, mind you. I am also super charged on hearing your almost perfect English accent. It does good for our Peruvians back home to know how one of us learnt and can achieve that tilt. I don't have it, never mind the fact that almost all of my grandparents and grandmothers were either English, or Irish American or German. But I am a Peruvian. Mestizo. And have a passion for cooking Peruvian food, the classics. for my home. In the U. S. This is not a Peruvian chicken stew Martin. Just your own personal, very personal, inspired variation of the recipe that, when prepared according to classic principles, lacks a lot. Or your aunt's Carmela recipe lacks a lot. Don't ever forget to question authority! Try again, I beg you, but before you do that why not consult a little and do some research in Peruvian cookbooks for some ideas on how to prepare this dish? Go to Yanuq on line to START your research. I don't know them personally but their website and Peruvian Delights' website sometimes have a good beginning for an enthusiast trying to immerse his cooking in Peruvian food. I encourage you to discipline yourself in researching thoroughly before attempting to cook any recipe. Think how much more you would profit from this. The myriad of variations. The receiving in your brain those aromas that many miss. The feeling in the back of your nose and throat of those rhythms of deepness and flavor that convey an entirely different culture and the reasons they have developed it through centuries. I wish you well in your quest of cooking Peruvian food. I love you and Happy New Year for 2017!
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Dearest, very dearest Martin: I am so glad that you thank your tia Carmela for the recipe you have just shown us. So glad. BUT (there is always a but, mind you. I am also super charged on hearing your almost perfect English accent. It does good for our Peruvians back home to know how one of us learnt and can achieve that tilt. I don't have it, never mind the fact that almost all of my grandparents and grandmothers were either English, or Irish American or German. But I am a Peruvian. Mestizo. And have a passion for cooking Peruvian food, the classics. for my home. In the U. S. This is not a Peruvian chicken stew Martin. Just your own personal, very personal, inspired variation of the recipe that, when prepared according to classic principles, lacks a lot. Or your aunt's Carmela recipe lacks a lot. Don't ever forget to question authority! Try again, I beg you, but before you do that why not consult a little and do some research in Peruvian cookbooks for some ideas on how to prepare this dish? Go to Yanuq on line to START your research. I don't know them personally but their website and Peruvian Delights' website sometimes have a good beginning for an enthusiast trying to immerse his cooking in Peruvian food. I encourage you to discipline yourself in researching thoroughly before attempting to cook any recipe. Think how much more you would profit from this. The myriad of variations. The receiving in your brain those aromas that many miss. The feeling in the back of your nose and throat of those rhythms of deepness and flavor that convey an entirely different culture and the reasons they have developed it through centuries. I wish you well in your quest of cooking Peruvian food. I love you and Happy New Year for 2017!
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FishOrMan
Wow, some harsh comments which could be more diplomatic. That much being said, I'm entirely suspicious of a kitchen using all non-stick pots and pans argggggg. Regarding the rice method, my Indian (Singaporean) buddy in College taught me a toasted rice recipe which is still one of my standards today (oil, garlic (sliced, ginger (julienned) > weep it; remove garlic & ginger>toast rice; garlic and ginger back in adding sufficient chicken stock to cook and a couple of drops of pandan (secret ingredient.
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Wow, some harsh comments which could be more diplomatic. That much being said, I'm entirely suspicious of a kitchen using all non-stick pots and pans argggggg. Regarding the rice method, my Indian (Singaporean) buddy in College taught me a toasted rice recipe which is still one of my standards today (oil, garlic (sliced, ginger (julienned) > weep it; remove garlic & ginger>toast rice; garlic and ginger back in adding sufficient chicken stock to cook and a couple of drops of pandan (secret ingredient.
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rohan
Looks like a nice and simple chicken curry with rice. Nice stuff. Although, right at the end, when you basically has the stew all over the plate and then slammed a nice clean glass bowl with salsa into it, that was a complete downer. Why would you do that? Either serve the salsa on the plate or the bowl on the side, why plop it into the stew? :
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Looks like a nice and simple chicken curry with rice. Nice stuff. Although, right at the end, when you basically has the stew all over the plate and then slammed a nice clean glass bowl with salsa into it, that was a complete downer. Why would you do that? Either serve the salsa on the plate or the bowl on the side, why plop it into the stew? :
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woma
Thanks for this awesome recipe, i already made it twice. I had a lot of leftovers of the sauce, so i put it in the freezer and used it as a base for the 2nd time. You can't imagine how good it was for the 2nd time. All the flavors had been doubled. Best regards from Germany
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Thanks for this awesome recipe, i already made it twice. I had a lot of leftovers of the sauce, so i put it in the freezer and used it as a base for the 2nd time. You can't imagine how good it was for the 2nd time. All the flavors had been doubled. Best regards from Germany
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orangeOHJAY
this is a great recipe. i just tried it and it is absolutely delicious and simple to make. thank you martin, and of course tia carmela: ) don't forget the salt! i added it at the end and it turned out terrific.
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this is a great recipe. i just tried it and it is absolutely delicious and simple to make. thank you martin, and of course tia carmela: ) don't forget the salt! i added it at the end and it turned out terrific.
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Tatiana
Thank you very much for the delicious chicken. My husband and I have really enjoyed it. Also special thanks for the presentation of rice, I will always use a cup for presentation of rice in the future: )
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Thank you very much for the delicious chicken. My husband and I have really enjoyed it. Also special thanks for the presentation of rice, I will always use a cup for presentation of rice in the future: )
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TheMeltingMan1
I think this is the first time Ive ever seen a person with a british accent who can also speak spanish. It really caught me off guard. Nothing wrong with it, just dawned on me all of the sudden
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I think this is the first time Ive ever seen a person with a british accent who can also speak spanish. It really caught me off guard. Nothing wrong with it, just dawned on me all of the sudden
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Marina
G'Day mate, great recipe, thanks for sharing, I've got leftover chicken in the fridge, I'm going to half cook, then finish it in the slow cooker. My kids are going to love this. Cheers Ciao Ciao
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G'Day mate, great recipe, thanks for sharing, I've got leftover chicken in the fridge, I'm going to half cook, then finish it in the slow cooker. My kids are going to love this. Cheers Ciao Ciao
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Michael
Sounds very delicuios. I loved the part where you had the flashback to your Childhood. I always have this when i eat the Pollo al Ajillo from my Abuela: D Now i really need to try this recipe
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Sounds very delicuios. I loved the part where you had the flashback to your Childhood. I always have this when i eat the Pollo al Ajillo from my Abuela: D Now i really need to try this recipe
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Renée-Lise
raw chicken carcass thrown into the half cooked chicken and sauce? i have a problem with that. for more flavour i would have roasted the carcass with all the other chicken morsels.
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raw chicken carcass thrown into the half cooked chicken and sauce? i have a problem with that. for more flavour i would have roasted the carcass with all the other chicken morsels.
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