For the Peruvian chicken thighs: 1 medium carrot, cut into pieces
2 medium onions, chopped
4 cloves of garlic, minced
4 red tomatoes, diced (480g)
1/3 cup vinegar
1/2 teaspoon red pepper sauce
1/2 teaspoon salt
2 sprigs of parsley, finely chopped
150g defatted bacon, cut into cubes
1/2 cup olive oil
3 Peruvian chicken thighs with bone, cut into 3 pieces each (2kg)
For the yucca puree: 1/3 cup butter
4 cloves of garlic
3 medium onions, sliced thinly
1 kg cooked and mashed cassava root (mandioca or macaxeira)
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 red tomatoes, diced (480g)
1/3 cup vinegar
1/2 teaspoon red pepper sauce
1/2 teaspoon salt
2 sprigs of parsley, finely chopped
150g defatted bacon, cut into cubes
1/2 cup olive oil
3 Peruvian chicken thighs with bone, cut into 3 pieces each (2kg)
For the yucca puree: 1/3 cup butter
4 cloves of garlic
3 medium onions, sliced thinly
1 kg cooked and mashed cassava root (mandioca or macaxeira)
1 teaspoon salt or to taste
Prepare the Peruvian chicken thighs: In a blender, blend the carrot, onions, garlic, tomatoes, vinegar, red pepper sauce, salt, and parsley. Reserve
In a large skillet, combine the bacon, olive oil, and bring to high heat until browned, stirring occasionally
Add the 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 in high heat to thicken the sauce slightly
Check the seasoning. Reserve
Prepare the yucca puree: In a pan with butter, fry the garlic and onion in low heat until golden brown, stirring occasionally
Add the cassava root and season with salt
Mix well to warm through
Remove from heat and serve hot with the Peruvian chicken thighs.
