Escabeche De Pollo (Peruvian) - The Ballroom, Nyc

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Peruvian                         Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- approx. 4 lb
  12                    Parsley sprigs
   1 1/2  tablespoons   Salt
   2      cups          Red wine vinegar
     1/2  cup           Achiote oil
   4      cups          Red wine
  12                    Garlic cloves
   3                    Carrots
  12                    Onions -- small
   4                    Celery stalks
   3                    Chiles serranos/jalopeno
   2                    Red peppers
   4                    Bay leaf
   2                    Green peppers
   1      Teaspoon      Cayenne pepper

Cut chicken in 8 serving, sprinkle with salt. Heat oil in large skillet 
and brown chicken slowly, approx. 8-10 min for the breast and 20-30 for 
the leg and thigh. Remove chicken and set aside. Add garlic and onions to 
skillet and cook until they are golden brown, approx. 5 min. Add the 
chile, bay leaves, cayenne, remaining salt and thyme. Saute 1-2 min. Add 
vinegar and red wine, bring to a boil and simmer 15 min. Add carrots (2.5 
by 0.5 in strips), celery (diagonal slices 1.5 in wide), and cook 10 min. 
Add red and green peppers (cut in 1.5 in triangles) and simmer 5 min. Pour 
marinade over the chicken and let cool.


                   - - - - - - - - - - - - - - - - - - 


                       

           Papas A La Arequipena (Peruvian) - The Ballroom, Nyc

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Potatoes And Other Tubers
                Peruvian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chiles anchos
   2      tablespoons   Achiote Oil
   6                    Potatos -- med. Idaho
   1                    Lemon or Lime juice
   1      cup           Olive oil
   8                    Lettuce leaves
   1                    Garlic clove
     1/4  cup           Coriander
   2                    Chiles Jalapeno
   2                    Eggs -- hard-boiled
   1      Tablespoon    Salt
   2                    Corn ears
   1 1/4  Cup           Walnut pieces
     1/2  Cup           Black olives (Calamata type)
     1/2  Pound         Feta cheese

Remove the stems from the chiles ancho and shake out the seeds.  Roast 
each pepper until toasted. Soak the peppers in warm water for approx 20 
min.
Boil potatoes in their skins until tender, approx. 20-30 min. In a food 
processor, put half the olive oil with the garlic, jalapenos, salt, and 
anchos (reserve the liquid from the anchos). With the motor running, add 
half the walnuts with enough of the reserve pepper liquid to make a smooth 
puree. Add remaining oil, half the cheese, and blend again. Chop remaining 
walnuts coarsely and crumble remaining cheese. Combine with the puree, add 
black pepper, and season to taste. Peel potatoes and put them through a 
ricer. Add the achiote oil, lemon juice, and whip into a smooth puree.
Place lettuce leaves on a serving platter, mound the potatoes in the 
center and pour the sauce over the top. Sprinkle with coriander, and 
surround with sliced eggs corn (sliced vertically) and olives.


                   - - - - - - - - - - - - - - - - - - 


                       

                    Peruvian Chicken (Aji De Gallina)

Recipe By     : "Peruvian Dishes", compiled by Brenuil, edited by A.B.C. S.A
Serving Size  : 8    Preparation Time :0:00
Categories    : Peruvian                         Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Pounds        chicken
     1/2  Cup           oil
     1/2  Pound         nuts -- such as walnuts,chop
   2      Teaspoons     garlic -- ground
   6                    chili -- liquidized
   4                    bread slices
   1      Can           evaporated milk -- large can
   4      Ounces        Parmesan cheese -- grated
   1      large         onion -- finely chopped
                        salt and pepper to taste
   6                    potatoes
                        olives, hard boiled eggs
                        boiled rice, enough for 8 servings

 
Boil chicken in salted water.  Bone and break into bite size pieces.  In a 
saucepan, heat oil and fry onion, garlic, and chili peppers.  Salt and 
pepper to taste.  Fry until golden.  Add bread, soaked in chicken broth, 
crusts removed.  Cook slowly for 10 minutes; then add chopped nuts, grated 
cheese, and chopped chicken.  2 or 3 minutes before serving, add 
evaporated milk.  Decorate with halved potatoes, eggs quartered 
lengthwise, and olives. Serve with boiled rice.


                   - - - - - - - - - - - - - - - - - -