Since I bought lots of fresh cilantro the other day, I was planning on making a Peruvian chicken dish with cilantro, beer and rice. However, my DH was in the mood for another Peruvian chicken dish...chicken stew.
My friend gave me a bunch of apple bananas that unfortunately ripen before we could eat them. That means we will be eating banana nut bread for dessert and for breakfast.
Peruvian Chicken Stew
Tossed Salad (Manoa Lettuce, Japanese cucumbers, radishes)
Banana nut bread
Recipe for Chicken Stew:
One whole chicken cut up (season with the juice of half a lemon or lime, salt and pepper to taste)
1 large onion, minced
3 Garlic cloves, minced
1 can tomato sauce
1 cup baby carrots or sliced carrots
1 large celery stalk, sliced
3 large potatoes, peeled and cut into big chunks
Preferably 1 ripe plantain banana, peeled in cut into chunks or 1/4 cup raisins if banana is unavailable. Do not substitute any eating banana.
1/4 cup or so of green olives or Kalamata olives. Do not substitute black olives from a can
Two tbsp. Extra Virgin Olive Oil.
In a large cooking pot, heat and add the olive oil. Brown the chicken pieces on both sides. Add the onions and the garlic and cook for approximately 2 minutes. Add the tomato sauce and bring to a boil. Add the potatoes, plantains, carrots, and celery and cook on medium low heat until chicken is almost cooked through...approximately 1/2 hour. Add the olives and raisins, if you are not using plantain bananas and cook for another 1/4 of an hour to 1/2 hour on low heat. Taste and adjust salt and pepper.
Serve with white rice.
Banana Bread Recipe:
I got the recipe from THIS SITE