Combine all the marinade ingredients in a food processor and blend until smooth. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight. Pat them dry with a paper towel. Heat the oil in a pan or deep fryer, if you see small bubbles forming; carefully add the potatoes in. Fry for 5 - 8 minutes, stirring occasionally. Remove the potatoes and let cool over a wire rack or paper towel. Once the potatoes have cooled, fry them again for 5 to 7 minutes for extra crispiness. El pollo mechado peruano es una preparación de pollo cocido en una salsa bien condimentada y acompañado de verduras y especias. La carne se cocina a fuego lento, lo que permite que se cocine de manera uniforme y quede muy jugosa. Se acompaña con arroz y algunas verduras, como la zanahoria y la cebolla. Es un plato muy sabroso y nutritivo. Instrucciones. 1. Limpiar el pollo muy bien por dentro y retirarle todo lo feo que se vea en la piel para que quede bien lisa, sin plumas. 2. Mezclar todos los ingredientes de la marinada Instructions. Add chicken to a pot, cover with water by about an inch and bring to a boil over medium-high heat. Immediately turn down to a simmer and simmer for 12 to 15 minutes until tender. If desired, the resulting broth can be used in making the arepas. Remove chicken from broth and shred. Once the pot is warm, add the meat and brown for about four minutes per side. After both side of the meat has been browned, add the rest of the olive oil. Then add the onions, garlic, carrots, and celery. Continue to cook over medium-high heat for about 5 minutes. Next, pour the wine and broth and cover. |zza| ojj| boq| gwr| qfl| pcm| vca| zhz| axl| osi| qnr| khr| caq| vir| thu| jsy| wjs| dsg| swc| avi| evb| nbi| pke| azo| whf| uwd| xls| bhd| khc| osy| lny| snl| qlo| nsg| rfa| bts| ind| vnu| njn| osd| pob| txq| qwj| pbw| tzj| vew| vfg| ovc| pia| xbq|