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| Caiguas stew and Pavita |
- 2 tbsp. of acetite.
- 600g diced turkey cutlet
- 1TZ. chopped onion
- 1 / 4TZ. hence yellow ground
- 2-CdA. aji panca ground
- 6 caiguas cut into thin strips
- 1TZ. corn already cooked and shelled
- 6 Yellow potatoes and cut into cubes
- 2TZ. vegetable broth or chicken
- 2-CdA. good grass chopped
- Salt and pepper to taste
Proceed to heat the oil in a skillet over low heat, and bring to brown turkey cubes, season with salt and pepper to taste, for about four minutes.
Remove meat and reserve in a tank to keep warm. Meanwhile in the same pan, mix the onion, yellow pepper and red pepper sauce; cooking and mixing for approximately five minutes.
After that period of time add caiguas, corn and yellow potatoes. Stir ingredients and pour the hot broth and cook over low heat for about 16 minutes. Finally finished pouring peppermint, remove from heat and serve with chili caiguas pavita and golden .. Taste is said !.
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