Pollo a la Chorrellana
March 19 is Father’s Day in Bolivia. My dad is an excellent cook but he did not have to much chance to cook since my mom loves her kitchen and it’s her space. The only times my dad would cook for us was when my mom was away. He had great recipes like this Chorrellana but sometimes he would try something new and we would end up eating engrudo de macarron (he was trying to make a macaroni soup). I loved watching him cook this dish because of the colors and the flavor and how easy is to make it. Para mi papa!
5 chicken legs
2 tbs dijon mustard
2 tbs ketchup
1 red onion
1 green pepper
1 red jalapeno pepper (with the seeds if you want it spicy)( In Bolivia we use Locoto)
1 lb elbow macaroni
1/2 white onion diced in small pieces
1 peeled small tomato without the seeds.
2 tbs vegetable oil
Rub the ketchup and the mustard into the chicken. Cover and let it sit for 30 min.
Meanwhile, heat the oven to 375 F. When the oven is ready, put the chicken in a baking dish without covering for 25 to 30 min and bake until meat is tender and is slightly golden on the outside (doradito!).
While the chicken is cooking, put pasta on a baking sheet spread evenly and bake on the top shelf of the oven until it’s golden (about 5 min). (My mom does this process by dry frying the pasta in oil before boiling, but I prefer this method using the oven and no oil).
Remove from oven. Boil water and add the pasta and a little bit of salt. Cook as a regular pasta. Drain and set aside.
Dice the half onion and half tomato. Cook with 2 tbs of oil and add the 3 eggs and a little bit of salt. Mix and cook until eggs are ready. You can skip this part if you only want to pasta, we Quechua people call this type of mix ‘puti de macaron.
Add the egg mix to the pasta and it’s ready to serve.
Put the next ingredients together: 2 tomatoes, red onion, green pepper and hot pepper. Peel the onion and slice into thin round slices. Peel the tomato and slice it into round shapes. Take the seeds out of the pepper and slice them into thin round pieces too.
Heat around 2 tbs of oil in a frying pan and add the onion and green peppers. Let it cooked for 3 min and then add the tomatoes and hot pepper. Cook for 5 more min, add salt and fresh ground pepper. Cook for another 5 min until tomatoes are cooked.
I love this Chorrellana dish because you can serve with chicken, steak, fish or eggs and combines will with french fries, macaroni or rice.