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Sajta (Andean Chicken Stew)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Origin unknown

List of Ingredients

4.5 lb chicken pieces
7 cups gf beer
3.5 lb white potato, peeled and cut in half
3.5 lb yucca (cassava), peeled and cut in pieces
2 rocotos / red hot pepper
4 onions, peeled and quartered
½ cabbage cut in pieces
1 red pepper seeded and deveined
Juice of 1 lemon or key lime
Salt
Pepper
Parsley Sauce (See Index)
Huancaína Sauce (See Index)
Oregano



Recipe

Cut rocotos in half, seed and devein.

Cut each half in thirds.

Soak rocotos in boiling water with the juice of one lemon or key lime for one-half hour.

Drain and discard water.

Cover bottom of a medium size pan with chicken pieces seasoned with salt and pepper.

Continue placing layers with the rest of ingredients: onions, cassava, red hot pepper, potatoes, cabbage, red pepper and oregano leaves.

Season each layer with salt and pepper.

Repeat layers in the same order.

Pour beer to cover.

Cook, covered for 40 minutes.

Serve vegetables and chicken with parsley sauce and huancaína sauce.

Yield: 8 servings

Note: See Index for recipes for Parsley Sauce and Huancaina Sauce