Bolivian Chicharron Recipe Recipe 415
BOLIVIAN CHICHARRON RECIPE RECIPE - (4.1/5)
Provided by garciamoss
Number Of Ingredients 5
Steps:
- Generously salt the pork. Add the garlic and cumin and mix pork, making sure it is all seasoned well. Season generously with pepper. Place pork in a braising pan and add the beer. Bring to a boil, cover and reduce heat.Braise for 2 hours. Uncover and cook for an extra 30 minutes, until all the liquid is gone. Continue cooking pork so that it crisps in it's own fat.Make sure to stir it often so as to prevent it from sticking to the bottom of the pan. Serve crisped pork with warm hominy or tortillas, rice and beans. Enjoy!
SPICY BOLIVIAN CHICKEN
I don't know if this is authentic or not, and I haven't tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts. It says to serve with rice, but I think serving it with any kind of potato dish would be appropriate. Maybe boiled potatoes? We ate a lot of potatoes during our trip, that's for sure!
Provided by Gabo6868
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken strips and sauté, stirring, for 3 minutes, until chicken turns opaque. Remove chicken and set aside.
- Add onions, bell peppers, and garlic to pan. Sauté 3 minutes, until onions are tender. Stir in hot pepper. Add broth and peanut butter. Simmer, stirring occasionally, for 10 minutes.
- Stir in chicken, peas, and bread crumbs. Cook 5 to 10 minutes, stirring occasionally, until sauce is thickened and mixture is heated through. Serve over rice.
Nutrition Facts : Calories 461.1, Fat 23.5, SaturatedFat 4.6, Cholesterol 65.8, Sodium 691.8, Carbohydrate 24.4, Fiber 5.7, Sugar 10, Protein 40.7
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