Aguadito
Ingredients
Four Chicken Legs
Chicken broth 1 liter
A chopped onion
An Ajà amarillo Tradiciones Andinas
Two tablespoons Cilantro Pasta Andean Traditions
A can of Gandules Andean Traditions
A paprika in julienne
Two cups of rice Jasmine Rice
A cup of finely chopped carrot
Three yellow potatoes Peeled Andean Traditions, in quarters
Salt to taste
Pepper Andean Traditions to taste
JP products in this recipe
Preparation
Heat the oil in a pot, over medium heat.
1
2
Season the chicken legs with salt and pepper, and brown them for four minutes on all sides.
Remove the dams from the pot and in that same oil brown the onion, for three minutes.
3
4
Add the Andean Traditions yellow pepper and the Andean Traditions coriander paste, mix well and cook for five minutes.
It incorporates the Andean Traditions, pepper, rice and chicken preys.
5
6
Pour the hot broth into the chicken prey and lower the heat so that the chicken takes all the flavors.
Cover the pot and let cook for 30 minutes.
7
8
Put the dried Andean Tradition yellow potatoes in the aguadito and let cook for 10 more minutes.
Remove from heat and serve hot, so you will have the best flavor.
9
You may also like
