7 chicken cooking tricks

Hello friends! Today in Paulina Cuisine we get fully in a Peruvian classic that falls in love, we are talking about chicken spicyone of those recipes that hug your soul and transport you directly to a family meal.

Let’s see all the secrets together so that a creamy chicken and with that taste that makes it unforgettable.

Forget complicated versions, because we are going to make a Easy and fast chicken spicyideal to surprise anyone.

About chicken spicy

He Chicken spicy is a traditional stew of Andean cuisineespecially popular in Peru, Bolivia and in some regions of the North Argentina. It is prepared with chicken dams cooked in a well -spicy sauce based on chili pepper (hence the “spicy”), onion, garlic, cumin and other spices.

The base is a creamy stewwhere the yellow pepper He is the protagonist who gives him that characteristic color and flavor. In each family there is a different version, more or less spicy, but always with that taste of homemade food that comforts.

This dish is usually accompanied by boiled potatoes, White rice the mottoand it is one of those meals that are enjoyed with a spoon in hand and bread, so as not to leave a trace of the sauce.

A little history: Where does chicken spicy?

Chicken spicy is a Creole dish that has deep roots in the Andean kitchen. Although many catalog it as a Peruvian foodwhere it is an undisputed classic, it is also considered to be a Bolivian recipe.

It is a recipe that reflects the culinary miscegenation: On the one hand, the use of chiliwhich is an ancestral ingredient of the native peoples of America; And on the other, the incorporation of pollowhich came with Spanish colonization.

The infallible typ for a creamy chicken spicy

The great trick for the sauce of the chicken spicy It is incredibly creamy and does not separate, it is in the bread. Yes, you read well. Wear Pan de Molde Without bark, soaked in milk or broth, it is the key.

When liquefying it with the chili sofrito, a thick and soft base is created that wraps the chicken in a spectacular way. This step, marks all the difference between a rich and memorable stew.

Main characteristics of a good Peruvian chicken spicy

• Creamy: The sauce must be soft and velvety, covering each piece of chicken well.
• Balanced taste: The yellow pepper taste must be present without being overwhelming. A good chicken spicy has flavor layers.
• CU The chicken must be tender and juicy, which falls apart in the mouth.
• Vibrant color: That characteristic orange color is a sign that we use a good chili and we cook it with patience.

Chicken spicy vs. Gallina chili: Are they the same?

A great question and although they look like, they are not exactly the same. The main difference lies in ingredients and texture.

• Gallina chili traditionally carries nuts or pecans in the sauce, which gives it a different taste and texture.
• He chicken spicyfor its part, it is usually more direct, with the taste of pepper and vegetables as protagonists.

Both are delicious, but everyone has their own personality.

Chicken spicy: 3 variants

The great thing about this recipe is that it adapts to everything. Here are some ideas to explore and find their favorite version.

1. Chicken spicy with peanuts: For an extra touch of creaminess and a deeper flavor, you can add a couple of tablespoons of roasted and ground peanuts to the sauce. It integrates together with the soaked bread and the pepper. It is really spectacular.
2. Chicken spicy with potatoes: It is the most classic version. Spicy can be served on a bed Yellow Potatoes Sauncocadas and Pressor add the potatoes in cubes directly to the Chicken stew to cook in the sauce. Anyway, it is a winning combination.
3. Bolivian chicken spicy: The Bolivian version is often more intense in color and itching, since it carries local red peppers. It is also common for it to serve with Chuño (Dehydrated Pope) and sometimes noodles. It is a more rustic and powerful variant, a delight.

7 key tips for making a homemade chicken spicy

1. Use a good broth: Whenever you can, use a homemade chicken broth. It makes a huge difference in the final taste of the stew.
2. Yellow pepper is key: Try to get good quality yellow pepper paste. If fresh chili is used, it is necessary to bleach it (boil it a couple of times changing the water) to soften the itching.
3. Do not hurry the sauce: Cook the onion, garlic and chili over low heat until the onion is transparent. This step builds the base of flavor.
4. Rectify at the end: Try the chicken stew before serving. Adjust the salt, the pepper and, if necessary, add a more spicy touch.
5. Evaporated milk: For extra creaminess, a splash of evaporated milk can be added at the end of cooking.
6. The fresh touch: Some Perejil or chopped coriander Just before serving he gives him a touch of freshness that raises all flavors.
7. Perfect accompaniment: White rice is the ideal partner to absorb all the sauce.

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Chicken spicy recipe

Yield: 4 portions
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients for Peruvian chicken spicy recipe

• 4 chicken breasts
• 1 large red onion, chopped
• 2 garlic cloves, chopped
• 4 tbsp. Yellow pepper paste
• 1 cdta. of panca chili paste (optional)
• 1 pinch of cumin
• 4 white mold slices, without bark
• ½ cup of evaporated milk or common milk
• ½ cup of chicken broth
• 2 tbsp. of oil
• Salt and pepper
• 4 sliced potatoes (optional)
• 1 cooked in slices (optional)
• Chopped parsley
• Cooked white rice to accompany

How to make chicken spicy step by step

1. Put the Chicken breast in a pot with water that covers it, along with a piece of onion, a clove of garlic and salt. Cook until it is tender (about 25-30 minutes).
2. While the chicken is cooked, Soak bread slices in milk. Let them soak well.
3. After the chicken cooking time, Remove and reserve the broth. Sunch the chicken already warm with your hands and reserve. It can also be cut into small pieces.
4. In a large pot or pan, heat the oil over medium heat. Add the chopped onion and cook until it is transparent (about 8 minutes). Add the chopped garlic and cook one more minute.
5. Incorporate the yellow pepper and chili paste (If used) to the sauteed, with a pinch of cumin. Continue cooking for about 5 more minutes, stirring constantly.
6. Take the sofrito to the blender. Add the soaked bread, and half a cup of the chicken broth reserved. Light until you get a homogeneous cream.
7. Put the liquefied sauce in the pot. Lower the heat and, when you start taking temperature, incorporate the chicken. Mix well.
8. Cook everything together for about 10 minutes over low heat. The sauce should thicken a little. If it is very thick, add a little more broth. Try and adjust salt and pepper.
9. Place some slices of boiled potatoes on the plate, Serve a generous portion of chicken spicy, and decorate with hard egg slices, olives and chopped parsley. Accompany with white rice.