'Carapulcra' - Chicken and Pork in a Peruvian Peanut Sauce
Carapulcra is a Peruvian dish of pork and chicken in a peanut sauce thickened with papaseca (dried potatoes). You can achieve the same effect by choosing a floury variety of potato and cooking it for long enough that it begins to break up into the stew.
Ingredients (to serve four):
50g unsalted peanuts
2 chicken breasts, halved
350g boneless pork loin, diced
350g floury potatoes, peeled and chopped
1 medium onion, diced
4 garlic cloves, chopped
400ml vegetable stock
1 tsp paprika
1 tsp cumin
Bunch of parsley, thickly chopped
Olive oil
Salt and pepper
Pitted black olives to garnish
Boiled rice to serve
Method:
1. Boil the potatoes until soft.
2. Toast the peanuts by frying them without oil for a few minutes, stirring regularly until slightly charred all over. Blend in a food processor once cooled.
3. Heat up a tablespoon of olive oil in a pan and fry the chicken pieces over a medium heat for ten minutes until golden brown. Remove the chicken from the pan and set aside.
4. Add the pork to the pan and fry for a few minutes until cooked through. Remove and set aside.
5. Lower to a simmer and add the onion and garlic (along with more oil if necessary. Season well with salt and pepper and add the paprika and cumin.
6. Once onion is translucent, add the boiled potatoes, the peanuts and the vegetable stock, then bring to a boil, cover and simmer for around 20 minutes.
7. Add the chicken and pork to the mixture and give it a final simmer before adding the coriander and correcting the seasoning if necessary.
8. Serve over boiled rice and sprinkle with black olives.
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