By David Calito Chicken / Poultry Peruvian Flambé
April 13, 2015
Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa.
4 skinless chicken breasts cut into strips
1 cup chicken broth
4 teaspoons soy sauce
1 green pepper, diced
1 red pepper, diced
4 stalks celery, diced
2 medium potatoes
4 stalks of chopped chives
1 clove garlic
2 teaspoons vegetable oil
Wash and clean all vegetable & chicken breast.
Heat vegetable oil in a medium skillet. Saute the chicken pieces until lightly browned. Remove chicken from skillet.
In the same pan, and fry the fat remaining garlic.
Add the peppers, celery, green onion. Skip few minutes and add the chicken and broth.
Season with salt and pepper.
Fry the potatoes and set aside.
Boil until the chicken is tender and the liquid has reduced slightly, add the potatoes.
Serve with white rice .
Your review ...
All fields are required to submit a review.