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Recipe of Chicken charquican
A colorful Saturday lunch and to share with the children, I came to teach you how to prepare a delicious and delicious chicken charquican.
You can accompany it with a vegetable and cauliflower salad, without missing a slushied drink.
4
Servings
45 min
Cooking
Easy
Chicken
Ingredients
- 1 boneless brisket fillet
- 4 potatoes
- A piece of pumpkin
- 1/2 onion
- 2 cloves garlic
- 100 grs frozen corn
- 70 g frozen green beans
- 1 tsp paprika
- 1/2 tsp cumin powder
- A touch of oregano
- Salt and Pepper
- Wonder oil
- To accompany
- 4 eggs
- 1 handful of coriander leaves
Join me and let's see how to make Chicken charquican
Instructions:
- Chop the onion and garlic very small, and start a stir-fry in the pot with these two ingredients and two tablespoons of oil. Wait about 3 minutes for them to brown together and release their delicious aromas and season with salt, paprika, cumin and oregano. Stir a little and add the minced chicken in medium cubes. Cook for 5 minutes and stir occasionally over medium-high heat.
- Peel and chop potatoes and squash into medium sized cubes of the same size, add the potatoes to the pot first, sauté for 3 minutes and add the pumpkin. Stir and sauté for 5 more minutes and add boiling water until all the ingredients are covered. Cook for 12 minutes and stir from time to time, if there is no water, add little by little.
- After the minutes of cooking, add the frozen corn and beans and mix well, crush the potatoes and pumpkin with the wooden spoon and if everything is already soft, cook for 5 more minutes, turn off the heat and set aside.
- Finally, starting to fry the eggs as a side dish, it is a classic of classics to eat charquican with fried eggs.
- Serve the charquicán in a deep plate and top with a fried egg and fresh chopped cilantro.
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