Vainita Saltada

Serves 1
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Directions

  1. 1Cut the filet of boneless leg into regular sized pieces.
  2. 2Cut the filet of boneless leg into regular sized pieces.
  3. 3Cut the filet of boneless leg into regular sized pieces.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Fry the yungay potatoes cut into sticks at 180 degrees. Reserve when golden brown.
  8. 8Fry the yungay potatoes cut into sticks at 180 degrees. Reserve when golden brown.
  9. 9Fry the yungay potatoes cut into sticks at 180 degrees. Reserve when golden brown.
  10. 10In a pot with a splash of oil, brown the chicken and remove it when ready.
  11. 11In a pot with a splash of oil, brown the chicken and remove it when ready.
  12. 12In a pot with a splash of oil, brown the chicken and remove it when ready.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Add half a cup of tomato paste, sauté well and add pepper and cumin to give it aroma and flavor.
  17. 17Add half a cup of tomato paste, sauté well and add pepper and cumin to give it aroma and flavor.
  18. 18Add half a cup of tomato paste, sauté well and add pepper and cumin to give it aroma and flavor.
  19. 19Add the tomato cut for loin.
  20. 20Add the tomato cut for loin.
  21. 21Add the tomato cut for loin.
  22. 22Add the green beans and mix well.
  23. 23Add the green beans and mix well.
  24. 24Add the green beans and mix well.
  25. 25Add sijao and oyster sauce.
  26. 26Add sijao and oyster sauce.
  27. 27Add sijao and oyster sauce.
  28. 28Return the chicken with all its juices, plus a quarter cup of chicken broth. Remove well, cover and bring to a boil for five minutes.
  29. 29Return the chicken with all its juices, plus a quarter cup of chicken broth. Remove well, cover and bring to a boil for five minutes.
  30. 30Return the chicken with all its juices, plus a quarter cup of chicken broth. Remove well, cover and bring to a boil for five minutes.
  31. 31Correct the salt point.
  32. 32Correct the salt point.
  33. 33Correct the salt point.
  34. 34Add the potatoes, mix well and serve.
  35. 35Add the potatoes, mix well and serve.
  36. 36Add the potatoes, mix well and serve.

Ingredients

  • filet of boneless leg
  • filet of boneless leg
  • filet of boneless leg
  • 1 cucharada salt
  • 1 cucharada salt
  • 1 cucharada salt
  • 0.5 cucharadita cumin
  • 0.5 cucharadita cumin
  • 0.5 cucharadita cumin
  • 0.5 cucharadita pepper
  • 0.5 cucharadita pepper
  • 0.5 cucharadita pepper
  • 1 cucharada garlic paste
  • 1 cucharada garlic paste
  • 1 cucharada garlic paste
  • 2 cucharadas sijao
  • 2 cucharadas sijao
  • 2 cucharadas sijao
  • 1 cucharada oyster sauce
  • 1 cucharada oyster sauce
  • 1 cucharada oyster sauce
  • papas yungay
  • papas yungay
  • papas yungay
  • oil
  • oil
  • oil
  • red onion
  • red onion
  • red onion
  • yellow pepper
  • yellow pepper
  • yellow pepper
  • 1 cucharadita garlic paste
  • 1 cucharadita garlic paste
  • 1 cucharadita garlic paste
  • 2 cucharadas yellow pepper paste
  • 2 cucharadas yellow pepper paste
  • 2 cucharadas yellow pepper paste
  • 2 cucharadas aji panca
  • 2 cucharadas aji panca
  • 2 cucharadas aji panca
  • 0.5 taza tomato paste
  • 0.5 taza tomato paste
  • 0.5 taza tomato paste
  • pepper
  • pepper
  • pepper
  • cumin
  • cumin
  • cumin
  • tomato
  • tomato
  • tomato
  • green beans
  • green beans
  • green beans
  • sijao
  • sijao
  • sijao
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • 0.25 taza chicken broth
  • 0.25 taza chicken broth
  • 0.25 taza chicken broth