[Music]
hi guys welcome back to food tube I’m
Marta Morales and I’m thrilled to be
back here to share a very special recipe
all the way from Peru now my channel is
all about helping you cook this is in
the comfort of your own home and today
we’re going to cook a special recipe
that is very close to my heart it’s a
recipe that’s called boil immediate
government and it was taught to me by my
auntie Carmela that’s her there you
could probably make it with all the
ingredients you’ve already got in your
fridge or in your store cupboard and
it’s the perfect Peruvian chicken stew
so I’m going to start by butchering the
chicken and just prizing apart the
different sections because we’re going
to use those as individual portions for
everyone I’m going to use a whole
chicken but you can use chicken thighs
chicken wings this recipes for 4 to 6
people I like to use the whole of the
chicken it’s really important because
yes different parts of the chicken have
tons of flavor so we’ve got all of these
portions I’m going to just cut the
breasts in half and then the legs and
then the wings and my great auntie
Carmela always you to see that mainly
I’ll eat that give me the little chicken
wing she loved these and then you’re
left with a carcass and I just take some
of the fat out and I’m actually going to
use all these fatty bits instead of oil
because I’m going to cook these first
extract the sort of fat and the oil and
cook the rest in there so the chicken is
now ready and it’s time for this off
needle that’s the onion carrot tomato
and garlic I think with this chicken
because it’s quite big we’ll need about
an onion and a half a really nice big
juicy red onion it’s time to grate the
carrots
first we’ll peel and then we’re going to
grate just use the medium setting on
your grater
now it’s time for the garlic anything
between four and six big garlic clove
and just roughly chop these as finely as
you can now it’s time to blitz up the
tomatoes and just very simple I just
like to put them all in the blender you
can also finely chop them add a couple
more it’s time to go to the kitchen now
we’re going to get the fat and the oil
out of the chicken so we’re going to get
the chicken skins and put those in the
pan make sure your pan is really hot
before you throw the chicken skin in
there and once the fat is coming out of
that chicken this smell is also coming
out so the smell of that lovely crispy
fried chicken is really really lovely
so once you’ve arranged all the chicken
pieces in there add the cumin all over
I’m using about two teaspoonfuls add
some salt about a teaspoon four and a
half and then crack a little pepper on
it again it’s probably the equivalent of
about a teaspoon four and a half just
leave that there for about five to seven
minutes so after a few minutes just
check to see what it’s like oh yeah
so nice and golden they’re nice and
crisp tup and we’re just going to turn
all these around now let’s just leave
these for another five to seven minutes
I think that’s ready let’s take these
out you just want to get them golden and
crispy leaving all the fat in there
because I’m going to use that so now
we’re going to get the onion in there to
caramelize that and I always like to
start with the onion it takes a little
bit longer than the garlic and the
carrots we add the rest of the carrot
and the garlic now that’s all beginning
to caramelize
now that’s ready let’s grab the Blitz
tomato and put that all in there so
that’s bubbling nicely now let’s put a
couple of cups of water in there and
then add the chicken back in there stir
it around and then leave that to stew
for about 30 minutes we’re going to make
the rice and I want to make a rice with
a bit of garlic to give it a bit more
flavor so we’re just prising apart about
four garlic cloves and just chop those
as finely as you can add two tablespoons
of olive oil
then add all the garlic just sweat this
up
don’t let them crisp up too much don’t
let the neither burn because that makes
it really bitter we’re going to add two
small cups of basmati rice add some salt
just about a teaspoon full of salt let
that fry with it add four small cup
Falls of water into this and just turn
it down until it’s a gentle simmer so
it’s been about 10 minutes and I just
want to check how the rice is doing mmm
that’s almost ready so I turn this down
and actually take it off the heat and it
will carry on cooking just right there
we’re almost there
let’s have a look and what you’re
looking for is to make sure that the fat
has rendered from the chicken there
it means it’s also got right down to the
bone and it’s cooking the bone as well
this is now ready and we take it to the
table and it’s ready to plate up but
before we do that we’re going to make a
really cheeky little Sal sack of your
yeah to make this sounds like an eel yet
about a quarter portion of an onion per
person chop that up julienne style so
very thinly sliced because in that way
you still have the crunch the texture
and the sizing is going to give it some
personality in the dish just cut half a
tomato
just grab a chilli and just a tiny bit
of the chili just to give it a little
kick and chop that up as finely as you
can two or three sprigs of coriander and
then finely chop that roll this lime
just release the juices cut that in half
squeeze that and add some salt big pinch
of salt and pepper
there’s your salsa right there ready now
we’re going to plate up we’ve got the
rice ready we’re going to start with
that we’re going to use this cup we’re
going to use it to make a nice shape and
give it some height then we’re going to
grab the chicken
and it’s all about the juices and just
to finish off or put the salsa criolla
on the dish beautiful Wow look at that
Wow this is the boyo they media got a
mailer
this is Carmela’s chicken thank you so
much on to come and I’m muchas gracias
me either I miss you I love you but here
that’s where you are you’re right here
right in my heart and now it’s going to
go my tummy as well let’s try it I
always start with the rice and getting
the juice in there putting a bit of this
sun security or yeah there as well and
some of those flavors mmm seven years
old sitting in that table with my aunty
Carmela her sister wrote Illya my sister
next to me and we’re staying at the
weekend it’s a hot sunny day taking me
right back I’ve lost for words so I hope
you like that recipe if you did let me
know write your comments right below and
don’t forget to check out the Lomo
saltado recipe you can find out on my
channel
Martin’s Peruvian kitchen subscribe to
foodtube subscribe to my channel and
hope you enjoyed what you saw today and
hope you make it at home see you soon
take care bye bye
[Music]
hi guys welcome back to food tube I’m
Marta Morales and I’m thrilled to be
back here to share a very special recipe
all the way from Peru now my channel is
all about helping you cook this is in
the comfort of your own home and today
we’re going to cook a special recipe
that is very close to my heart it’s a
recipe that’s called boil immediate
government and it was taught to me by my
auntie Carmela that’s her there you
could probably make it with all the
ingredients you’ve already got in your
fridge or in your store cupboard and
it’s the perfect Peruvian chicken stew
so I’m going to start by butchering the
chicken and just prizing apart the
different sections because we’re going
to use those as individual portions for
everyone I’m going to use a whole
chicken but you can use chicken thighs
chicken wings this recipes for 4 to 6
people I like to use the whole of the
chicken it’s really important because
yes different parts of the chicken have
tons of flavor so we’ve got all of these
portions I’m going to just cut the
breasts in half and then the legs and
then the wings and my great auntie
Carmela always you to see that mainly
I’ll eat that give me the little chicken
wing she loved these and then you’re
left with a carcass and I just take some
of the fat out and I’m actually going to
use all these fatty bits instead of oil
because I’m going to cook these first
extract the sort of fat and the oil and
cook the rest in there so the chicken is
now ready and it’s time for this off
needle that’s the onion carrot tomato
and garlic I think with this chicken
because it’s quite big we’ll need about
an onion and a half a really nice big
juicy red onion it’s time to grate the
carrots
first we’ll peel and then we’re going to
grate just use the medium setting on
your grater
now it’s time for the garlic anything
between four and six big garlic clove
and just roughly chop these as finely as
you can now it’s time to blitz up the
tomatoes and just very simple I just
like to put them all in the blender you
can also finely chop them add a couple
more it’s time to go to the kitchen now
we’re going to get the fat and the oil
out of the chicken so we’re going to get
the chicken skins and put those in the
pan make sure your pan is really hot
before you throw the chicken skin in
there and once the fat is coming out of
that chicken this smell is also coming
out so the smell of that lovely crispy
fried chicken is really really lovely
so once you’ve arranged all the chicken
pieces in there add the cumin all over
I’m using about two teaspoonfuls add
some salt about a teaspoon four and a
half and then crack a little pepper on
it again it’s probably the equivalent of
about a teaspoon four and a half just
leave that there for about five to seven
minutes so after a few minutes just
check to see what it’s like oh yeah
so nice and golden they’re nice and
crisp tup and we’re just going to turn
all these around now let’s just leave
these for another five to seven minutes
I think that’s ready let’s take these
out you just want to get them golden and
crispy leaving all the fat in there
because I’m going to use that so now
we’re going to get the onion in there to
caramelize that and I always like to
start with the onion it takes a little
bit longer than the garlic and the
carrots we add the rest of the carrot
and the garlic now that’s all beginning
to caramelize
now that’s ready let’s grab the Blitz
tomato and put that all in there so
that’s bubbling nicely now let’s put a
couple of cups of water in there and
then add the chicken back in there stir
it around and then leave that to stew
for about 30 minutes we’re going to make
the rice and I want to make a rice with
a bit of garlic to give it a bit more
flavor so we’re just prising apart about
four garlic cloves and just chop those
as finely as you can add two tablespoons
of olive oil
then add all the garlic just sweat this
up
don’t let them crisp up too much don’t
let the neither burn because that makes
it really bitter we’re going to add two
small cups of basmati rice add some salt
just about a teaspoon full of salt let
that fry with it add four small cup
Falls of water into this and just turn
it down until it’s a gentle simmer so
it’s been about 10 minutes and I just
want to check how the rice is doing mmm
that’s almost ready so I turn this down
and actually take it off the heat and it
will carry on cooking just right there
we’re almost there
let’s have a look and what you’re
looking for is to make sure that the fat
has rendered from the chicken there
it means it’s also got right down to the
bone and it’s cooking the bone as well
this is now ready and we take it to the
table and it’s ready to plate up but
before we do that we’re going to make a
really cheeky little Sal sack of your
yeah to make this sounds like an eel yet
about a quarter portion of an onion per
person chop that up julienne style so
very thinly sliced because in that way
you still have the crunch the texture
and the sizing is going to give it some
personality in the dish just cut half a
tomato
just grab a chilli and just a tiny bit
of the chili just to give it a little
kick and chop that up as finely as you
can two or three sprigs of coriander and
then finely chop that roll this lime
just release the juices cut that in half
squeeze that and add some salt big pinch
of salt and pepper
there’s your salsa right there ready now
we’re going to plate up we’ve got the
rice ready we’re going to start with
that we’re going to use this cup we’re
going to use it to make a nice shape and
give it some height then we’re going to
grab the chicken
and it’s all about the juices and just
to finish off or put the salsa criolla
on the dish beautiful Wow look at that
Wow this is the boyo they media got a
mailer
this is Carmela’s chicken thank you so
much on to come and I’m muchas gracias
me either I miss you I love you but here
that’s where you are you’re right here
right in my heart and now it’s going to
go my tummy as well let’s try it I
always start with the rice and getting
the juice in there putting a bit of this
sun security or yeah there as well and
some of those flavors mmm seven years
old sitting in that table with my aunty
Carmela her sister wrote Illya my sister
next to me and we’re staying at the
weekend it’s a hot sunny day taking me
right back I’ve lost for words so I hope
you like that recipe if you did let me
know write your comments right below and
don’t forget to check out the Lomo
saltado recipe you can find out on my
channel
Martin’s Peruvian kitchen subscribe to
foodtube subscribe to my channel and
hope you enjoyed what you saw today and
hope you make it at home see you soon
take care bye bye
[Music]
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