Peruvian Recipes

Arroz con Leche   (Rice With Milk Dessert)

1 cup long grain rice                                     1-1/2 cups water
    8 ounce can sweetened condensed milk        1/2 cup orange juice
                 2 cinnamon sticks                                          ground cinnamon for dusting
orange slices or wedges for garnish

Bring rice, water, condensed milk, orange juice and cinnamon sticks to a boil.  
Reduce heat, cover, and simmer 14-17 minutes.  Remove from heat and let cool.

Before serving remove cinnamon sticks and dust with cinnamon and fresh orange slices.


Aji de Gallina

4 slices white bread, crust removed          1/2_1 cup milk
4 pounds chicken                                    1 onion, roughly chopped
water                                                      1/2 cup vegetable oil
1 large onion, diced                                 2_3 cloves garlic, minced
6 chilies, pureed                                     salt & pepper to taste
1/2 pound walnuts, finely chopped         4 ounces Parmesan cheese, grated
12 ounce can evaporated milk               6 red potatoes, cooked & halved
hard boiled eggs, shelled & sliced          black olives, chopped

 

Let the bread soak in the milk.

Boil chicken in salted water with the onion.  Strain, reserve broth, discard onion and de_bone chicken and cut into bite size pieces.  Heat oil in a saucepan.  Sauté onion with garlic and chili peppers until lightly browned.  Season with salt and pepper. Add bread mixture. Cook over low heat 10 minutes. Add the nuts, grated cheese, and chopped chicken. Add evaporated milk and cook until heated through.

Place on a serving platter. Garnish with potato halves, hard_boiled eggs, and olives.




Quinoa Casserole

  Quinoa can be found in the health food section of your supermarket.

2 tablespoons olive oil
2 leeks, white part only, sliced
2 cloves garlic, peeled & diced
1 green bell pepper, seeded & diced
1 red bell pepper, seeded & diced
4 eggs
3/4 cup milk
1 cup quinoa, cooked
1_1/2 cup grated smoked cheddar cheese
1 lb. Peruvian potatoes, unpeeled & diced
salt & pepper to taste
1 teaspoon thyme


      Preheat oven to 350F. Grease a 2_quart casserole dish.
     Heat olive oil in a saucepan over medium heat. Add
     leeks and sauté until tender,about 5 minutes. Add
     garlic and continue to cook, sautéing another minute.
     Add peppers and cook, covered, for 5 to 10 more minutes,
     until peppers are tender-crisp. Remove pepper mixture
     from the heat.In a bowl, beat eggs and milk. Stir in
     the quinoa and add cheese, potatoes, pepper mixture,
     salt, pepper and thyme. Pour into the prepared baking
     dish and bake for 35 to 45 minutes, until the top is
     golden brown.
  
Let rest about 5 minutes before serving