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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.
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