Ingredients
1 lb Aji Panca (dried)
1 chicken quartered and fully cooked (reserve the broth)
! clove garlic smashed
1 red onion diced
2 tomatoes peeled and diced
1/4 a cup of green peas cooked
2 sprigs of parsley finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 pinch sugar
Salt
Vegetable oil
Preparation
Soak the pepper overnight in a big bowl of water. Put chicken in a big pot with salted water and boil until fully cooked, remove chicken and reserve broth. Discard water of the peppers and drain them,using a small knife cut open the peppers in order to remove the seeds. Then put peppers in blender or food processor and make a puree by adding a little bit of the reserved broth from the cooked chicken. Heat oil in heavy saucepan and add onions, sautee until lightly brown and then add garlic and tomatoes, sautee 5 mins and add cumin and black pepper and sugar, stir and add salt to taste. Add puree of pepper and let it cook for 10 mins and add 1/2 cup reserved chicken broth, bring to a boil and let sauce cook for 20 mins stirring constantly. If sauce starts to dry up add a little bit more of the broth and salt. Add chicken pieces to sauce and peas, let it cook for 5 more mins and remove it from heat. Serve with rice and potatoes and sprinkle with chopped parsley. Done
