Guacharaca Sudada (Stewed Chachalaca)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
2
kg guacharaca (chachalaca bird), cut into pieces
3
tbsp lemon juice
2
cup(s) basic broth [see p. 304]
125
gr white onion, peeled and chopped
2
clove(s) garlic, finely chopped
2
piece(s) sweet peppers, finely chopped
1/4
cup(s) vinegar
4
piece(s) tablespoons tomato paste
1
tbsp mustard
2
piece(s) carrots, grated
1/2
cup(s) green beans, chopped
500
gr potatoes, peeled and diced
1/2
cup(s) pumpkin, chopped
1/2
cup(s) peas, cooked
2
cup(s) coconut milk (first press)
pinch salt and pepper to taste
Directions
- Wash the guacharaca very well, rub with lemon juice, salt and pepper and let rest for 30 minutes.
- Put in a pot (or heavy pot) to cook with the two cups of basic broth, onions, garlic, peppers, vinegar, tomato paste and mustard.
- Leave on high heat for 30 minutes, then add the carrots, green beans and potatoes, leaving them for 30 minutes on medium heat; finally add the peas and pumpkin and let simmer for 10 minutes.
- Taste for salt, add the coconut milk stirring slowly, leave on very low heat for 5 minutes, remove and serve.
- Accompany with white rice. 334 Guiso guajiro