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SPICEWORLDS,INC.
PERUVIAN PRODUCTS AND RECIPES

CHEF ENRIQUE'S KITCHEN
picture of recipe
CARAPULCRA

Get all ingredients ready in individual containers.Onions very fine chopped, do not discard the little pieces and powder from the papa seca,keep your chicken broth or water hot(this is important dried potatoes are very sensitive to cold water) cut the chicken and pork in pieces of about three oz.In a dutch oven put 2 tbspn. olive oil(it used to be lard from the pork) and heat at high, place the pork and brown, add the onions, stir, add the chicken and garlic, stir, add the aji panca and amarillo,cumin and annato(achiote), stir, put in the peanuts and stir, and the anisse seeds,stir, add the papa seca and stir,pour a cup of broth or water, stir, cook for a minute stirring constantly not allowing to stick, add the rest of the chicken broth or water, stir add salt and pepper to taste, remember it is going to double in volume and thickened so be carefull with the salt, you can always add some more later, it's much more difficult to take it out, believe me! reduce heat to small and let all cook for about 15 to 20 minutes, half covered, do not forget to stir every so often, do not let it stick to bottom of pan,if you need to add some more broth or water because is getting to dry do so, the consistency you want is like a stew, at the last minute or two add the sweet wine, stir and let stand for those two minutes cut the fire off and check seasoning, adjust if necessary and get ready to serve. You can put it straight to individual plates garnished with rice on the side, egg wedges and black olives on top and sprinkle with the very fine chopped parsley. Some cooks like to use animal crackers or some anisse cookies in order to thicken the juices. I use the little pieces and the powder from the dried potato(papa seca) You can also serve it in a large deep platter and garnish with the eggs, olives and parsley, set the white rice on a bowl.

INGREDIENTS
serves: Eight