Preparation
Cook the chicken blood in a pan with a little water until it dries and crumbles. In a separate pot, make a dressing with the chopped peppers, the ground jí panca, oil, salt and pepper. once ready, add the chopped cilantro and parsley to taste. add a little water and stir until it boils and dries slightly. Finally, we add the chopped Chinese onion and serve garnishing with the parboiled shelled corn.
Ingredients
- 500 grams of chicken blood
- 500 grams of shelled corn
- 4 mountain peppers
- 2 Chinese onion tails
- 3 tablespoons of ground chili pepper
- 2 tablespoons of chili pepper
- parsley
- coriander
- salt and pepper
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