Turkish baked goods with chicken
Christmas in Peru is a celebration full of traditions and unique flavors. Among the most awaited and appreciated dishes, baked turkey stands out, characterized by the flavor of the native spices and the touch of the national liquor In RecetasGratis we show you how to make juicy Peruvian baked turkey. Let’s get to the kitchen!
How to make Peruvian baked turkey:
To make the Christmas turkey, start by placing all the spices in a bowl: ground aji panca bell pepper, aji amarillo paste, ground garlic, ground black pepper, ground cumin, oregano powder and salt.
Stir well and taste to adjust the salt. Then, add the soda, red vinegar and a good splash of pisco. Mix well and set aside.
Wondering how to dress a turkey? Well, when the turkey is well cleaned, pour the dressing over it and baste it well. Don’t forget to lift the skin and add more dressing underneath. If you wish, you can inject a little more pisco or red wine on the breast and legs to make them juicier and tastier. Let rest overnight or at least 3 hours, making sure to turn or baste the turkey every half hour.
Once the Christmas turkey is well marinated and ready to bake, spread butter under the skin so that it is crispy and well browned after baking.
At this point you can stuff it, but if you don’t have Peruvian turkey stuffing or prefer not to, insert peeled and halved onions, halved oranges and, if desired, carrot slices. This will help keep the breast juicy without overcooking while the legs finish cooking.
Tie the legs of the turkey with twine and fold the wings back. Bake at 220 °C for 4 to 6 hours, or approximately 40 – 45 minutes per kilo. The best juicy baked turkey recipe is almost ready!
When the turkey is ready, serve it immediately and enjoy a delicious Christmas dinner – Merry Christmas! Tell us in the comments your opinion and share with us a picture of the final result.
How to prepare a completely juicy Peruvian Christmas turkey
Before dressing, it is best to brine the turkey overnight so that it is juicy and the flavor penetrates, especially in the breast, which is usually bland. The brine consists of using 10% of the weight of the water in salt, mixing it well and submerging the cleaned turkey in this solution, making sure it is completely covered.
Remember that the brine must be cold before immersing the turkey, and it is important to keep it refrigerated during this time to avoid any risk of contamination. After brining, rinse the turkey well to remove excess salt and pat dry with paper towels before dressing.
Peach Chicken Recipe
Peach chicken is a recipe that fuses the technique of Chinese gastronomy with Peruvian creativity, which is why it falls into the chifa category. This dish is composed of diced chicken wrapped in a sweet sauce with vegetables with a tropical touch provided by peaches.
How to make Peach Chicken:
Start by cutting the chicken. To do this, remove the breast from the carcass and cut the breast into strips about 2 fingers thick. Then, cut them crosswise to obtain cubes, season with salt and pepper.
Separately, heat a frying pan or wok and add a good splash of oil. When it is very hot, pour the chicken, spread it well and let it brown on all sides. You can do this process in batches if the pan is not large enough for the chicken to brown instead of browning. Then set the chicken aside.
On a chopping board, julienne the peppers and cut the canned peaches into medium-sized cubes. Set them aside separately.
In the same wok or pan, pour a good splash of sesame oil, add the garlic and kion. Stir fry for a couple of minutes over low heat to aromatize and then add the chopped peppers and sauté them together with the holantao.
After a couple of minutes, pour in the tamarind sauce, add the peaches and cover with chicken broth. Season with the saddle, oyster sauce, salt and sugar to taste or the juice from the peaches.
To finish the dish, thicken the sauce with a little chuño or cornstarch. Remember to dissolve them beforehand in a ramekin with a good splash of cold water. Then add it to the pan and stir immediately to avoid lumps. Wait until it thickens and let it boil for at least 3 minutes.
Serve the dish decorated with toasted sesame seeds. Serve with chaufa rice and enjoy! Tell us your opinion in the comments and share with us a picture of the final result.
Tips for a perfect peach chicken chifa
Here are the best tips for an exquisite peach chicken:
If you don’t want to use canned peaches, you can use fresh peaches if they are in season.
To peel them, add them to boil in a pot with plenty of water and a pinch of baking soda. Let them boil for a couple of minutes until the skin comes off easily under running water.
When you have the peaches well peeled, cut them into wedges to remove them and separate them easily from the stone.
Cut these segments in half to obtain cubes.
