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| PERUVIAN CHICKEN | |
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1 frying chicken, cut into pieces 1 medium onion 1 tablespoon olive oil 1 16 ounce jar salsa 1 tablespoon dark chili powder 2 teaspoons ground cumin 2 teaspoons granulated garlic salt and pepper, to taste 1 15 ounce can diced tomatoes 4 ounces dry white wine (optional) In a Dutch oven with top, put the olive oil. Dice the onion and line the bottom of the pan. Place the chicken on the onions and the remaining ingredients, in the order above, evenly on top of the chicken. Place in a preheated 300°F oven for 2 hours. Remove the chicken and thicken the gravy with cornstarch, if desired. Serve on a bed of rice. Enjoy! Submitted by: JAKE JACOBSON | |
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recipe reviews #106703
Dahlia (Washington) says:
Jake: I really appreciate the effort but I am peruvian and I have never, ever eaten this in Peru--for one thing, we never use jars of salsa in our cooking and the cornstarch is definitely not in our cooking (except for deserts that is). Nevertheless, this is probably very good--just not a peruvian dish.
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