For the Peruvian chicken thighs
1 medium carrot, cut into pieces
2 medium onions, chopped
4 cloves of garlic, minced
4 medium tomatoes, diced (480g)
1/3 cup vinegar (80ml)
1/2 teaspoon red pepper sauce
1/2 teaspoon salt
2 sprigs of parsley, chopped
150g defatted bacon, cut into cubes
1/2 cup olive oil (120ml)
3 Peruvian chicken thighs with bones, cut into three pieces each (2kg)
For the cassava purée
1/3 cup butter (65g)
4 cloves of garlic
3 medium onions, sliced thinly
1 kg cassava (manioc or macaxeira), peeled, cooked, and mashed
1 teaspoon salt or to taste
For the Peruvian chicken thighs
1 medium carrot, cut into pieces
2 medium onions, chopped
4 cloves of garlic, minced
4 medium tomatoes, diced (480g)
1/3 cup vinegar (80ml)
1/2 teaspoon red pepper sauce
1/2 teaspoon salt
2 sprigs of parsley, chopped
150g defatted bacon, cut into cubes
1/2 cup olive oil (120ml)
3 Peruvian chicken thighs with bones, cut into three pieces each (2kg)
For the cassava purée
1/3 cup butter (65g)
4 cloves of garlic
3 medium onions, sliced thinly
1 kg cassava (manioc or macaxeira), peeled, cooked, and mashed
1 teaspoon salt or to taste
Prepare the Peruvian chicken thighs: in a blender, blend the carrot, onion, garlic, tomato, vinegar, red pepper sauce, salt, and parsley. Reserve
In a large pan, heat the defatted bacon and olive oil over high heat until golden brown, stirring occasionally
Add the Peruvian chicken thighs and fry for 5 minutes, stirring and flipping the meat
Join the reserved sauce and let it simmer
Reduce the heat, cover, and cook for 2 hours or until the meat is tender, adding hot water as needed
Remove the lid and let it simmer over high heat to thicken the sauce slightly
Check the seasoning. Reserve
Prepare the cassava purée: in a pan with butter, fry the garlic and onion over low heat until golden brown, stirring occasionally
Add the mashed cassava and season with salt
Mix well until heated through
Remove from heat and serve with the Peruvian chicken thighs
1,076 calories per serving
Obs.: This recipe can use frozen Peruvian chicken thighs
In this case, it's not necessary to add water during cooking, as the meat will release a lot of liquid
Add water only at the end of the recipe if there is little sauce left.
