Sajta

"A spicy stew from the Andes. This recipe is from Yanuq.com."
 
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Ready In:
1hr 40mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • When working with the rocotos, use gloves and be careful not to wipe your eyes or face. They are very hot!
  • Soak the rocotos in boiling water with lemon juice for half hour. Drain and discard water.
  • Cover bottom of a medium size pan with chicken pieces seasoned with salt and pepper.
  • Layers the rest of ingredients: onions, cassava, rocotos, potatoes, cabbage, red pepper and oregano leaves. Repeat layers in the same order. Season each layer with salt and pepper.
  • Pour beer to cover and cook, covered for 40 minutes.
  • Serve with parsley sauce and huancaína sauce.

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RECIPE SUBMITTED BY

The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009. ======================================= <img src="http://i425.photobucket.com/albums/pp340/northwestgal/zwtbanner-small-1.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
 
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