SAJTA / Stew from the Andes
Ingredients :
4.5 lb (2 k) chicken pieces
7 cups beer
3.5 lb (1 ½ k) white potato, peeled and cut in half
3.5 lb (1 ½ k) 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 key lime
Salt
Pepper
Parsley Sauce
Huancaína Sauce
Oregano
Preparation:
Cut rocotos in half, seed and devein. Cut each half in 3. Soak them in boiling water with the juice of 1 lemon for 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. Repeat layers in the same order. Season each layer with salt and pepper.
Pour beer to cover and cook, covered for 40 minutes.
Serve vegetables and chicken with parsley sauce and huancaína sauce.
Serve soup in individual soup bowls.
8 servings
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