Pollada is a typical Peruvian meal, known mainly for the way it is prepared and cooked. It is prepared with chicken meat, potatoes and is accompanied by vegetable salad (beets and carrots), its flavor is delicious.
Let's see how to prepare it!
Pollada peruvian recipes.
Ingredients.
1 kg of chicken meat, cut into 4 pieces.
½ Kilo gram (500 g) of beet (cut into small cubes).
½ kg of boiled Meryl potato, cut in circles.
A medium head of lettuce leaves.
50 g of yellow chili bell pepper (ground and fresh).
50 grams of freshly ground red chili bell pepper.
50 grams of freshly ground garlic.
Umami seasoning (known as aji-no-moto).
¼ cup Sillao (soy sauce).
½ cup of white vinegar.
cumin
Pepper.
Salt.
Chicken frying, preparation.
Recipe procedure.
On a clean and comfortable dish, add the red chili, yellow chili, ground garlic and ½ cup of white vinegar (remember to use the necessary amount for each preparation).
Add some Umami seasoning, and with a spoon move from one side to the other, until the flavor is highlighted. And immediately add "Sillao". Season with salt, pepper and cumin. All to taste.
During this period of time, add the chicken and let it macerate for one hour.
During the maceration period, proceed to chop the chicken (open openings), and let the juice penetrate on the texture of the chicken.
Remember to parboil the yellow potato, or "Meril" potato, then cut them in a round shape. In the same way, to the carrot; but in small squares.
Once everything is prepared, start frying the chicken pieces over high heat.
Remove each chicken breast and let it turn golden brown (as in the photo).
Serve with lettuce leaves, boiled potatoes, homemade mayonnaise and huacatay cream.
Serve with a fruit juice and share with family or friends.
Peel the cooked potatoes, preparation.
Cut the potatoes into slices, preparation.
Note: For best results, we can macerate the chicken prey a day before cooking. This will improve the flavor and texture.
