Serves 1
Directions
- 1Cut the filet of boneless leg into regular sized pieces.
- 2Add one spoon of salt, half a teaspoon of cumin and pepper, one spoon of garlic paste, two spoons of sijao and one spoon of oyster sauce. Mix and reserve for a couple of hours.
- 3Fry the yungay potatoes cut into sticks at 180 degrees. Reserve when golden brown.
- 4In a pot with a splash of oil, brown the chicken and remove it when ready.
- 5In the same pot, add onion and yellow pepper cut into strips, sauté well, add one teaspoon of garlic paste, two spoons of yellow pepper paste, two spoons of aji panca and mix well.
- 6Add half a cup of tomato paste, sauté well and add pepper and cumin to give it aroma and flavor.
- 7Add the tomato cut for loin.
- 8Add the green beans and mix well.
- 9Add sijao and oyster sauce.
- 10Return the chicken with all its juices, plus a quarter cup of chicken broth. Remove well, cover and bring to a boil for five minutes.
- 11Correct the salt point.
- 12Add the potatoes, mix well and serve.
Ingredients
- filet of boneless leg
- 1 cucharada salt
- 0.5 cucharadita cumin
- 0.5 cucharadita pepper
- 1 cucharada garlic paste
- 2 cucharadas sijao
- 1 cucharada oyster sauce
- papas yungay
- oil
- red onion
- yellow pepper
- 1 cucharadita garlic paste
- 2 cucharadas yellow pepper paste
- 2 cucharadas aji panca
- 0.5 taza tomato paste
- pepper
- cumin
- tomato
- green beans
- sijao
- oyster sauce
- 0.25 taza chicken broth
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