Arroz Tapado de Mollejas
Serves 1
Directions
- 1Add oil, garlic and rice to a pot.
- 2Stir and add water and salt.
- 3Cover and cook for 18 minutes over low heat.
- 4Remove the excess fat from the gizzards and slice them.
- 5Process the gizzards in a food processor until ground.
- 6Add oil to a pan and cook the gizzards.
- 7Season with salt and pepper.
- 8Add onion, garlic, carrot, tomato and salt and pepper.
- 9Add ají panca and ají amarillo and cook for 10 minutes.
- 10Add oregano and parsley.
- 11Fry the plantains in a pan with oil.
- 12Serve the rice in a cup.
- 13Add gizzards.
- 14Add more rice and cover a plate.
- 15Add a fried egg and plantains.
Ingredients
- 0.5 kilo mollejas
- 0.2 soles zanahoria
- 3 unities ajos
- 0.6 soles cebolla roja
- 0.4 soles tomate
- 0.5 soles arvejitas
- plátano bellaco
- 1.2 soles arroz
- 0.5 soles huevo
- 0.5 soles ají panca
- 0.5 soles ají amarillo
- 0.2 soles aceite
- ajo
- agua
- 0.1 soles sal
- 0.2 soles aceite
- 0.1 soles sal
- pimienta
- cebolla
- ajo
- zanahoria
- tomate
- 0.1 soles sal
- pimienta
- 0.2 soles orégano
- perejil
- 0.2 soles aceite
Equipment
knifecutting boardfood processorpan
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