Ingredients
6 PIECES OF CHICKEN
1 BIG GREEN PEPPER
1 MEDIUM SIZE RED ONION
2 TS ALINO
LOTS OF CYLANTRO OR CULANTRO
1 CHICKEN BOUILLON
1 CUP OF FROZZEN MARACUYA JUICE (PASSION FRUIT)
1 C. PERUVIAN POWDERED CHILI (USE PAPRIKA INSTEAD)
1 ENVELOPE OF ANNATO
SALT TO YOUR TASTE
YOU CAN SUBSTITUTE CHICKEN FOR MEAT OR GOAT. WHEN DOING SO SUBSTITUTE THE MARACUYA JUICE WITH BLACK BEER INSTEAD (CORONA, THE BEST).
Preparation
Brown the pieces of chicken with the “aliño” and the annato. Separately blend the green pepper and the onion and add it to the chicken and continue frying for about 10 minutes. Add the culantro or cylantro and the chicken bouillon, the maracuya juice and salt. Cook on low flame for about 30 minutes.
Disolve the Peruvian chili (or paprika) in a little bit of water and add to the above and continue cooking for several more minutes.
Serve with white rice and ripe plantains (maduros).
