Need some cooking tips?

In need of Bolivian Cooking tips?

• I have procrastinated until today to figure out what I should cook for tomorrow. Considering that a lot of dishes are made day before and sit until cooking time I need Help!!. I would like to make lechon I have the basics down, can any one offer any tips on better tasting lechon, or Can someone suggest an easier bolivian meal to cook for 8-12 people ...... Any tip is helpful!

• Answer:

  There are many variations of this traditional Bolivian dish, probably as many as there are cooks. I chose this particular one because it was simple, straightforward and, as it was written for a non-Bolivian audience, I could understand the list of ingredients. Finding the aj� amarillo, or yellow pepper, proved a challenge, none of my local stores carried it. I finally found it at the Supermercados Vallarta in Los Angeles, but then only in sauce rather than powder form. Using that was my major deviation from the original recipe. I didn't think much of the final results. While spicy, I felt the chicken lacked flavor. Mike, however, really liked it as did Mika (though the sauce was too spicy for her). I served it with steamed rice; boiled potatoes and a tomato/onion sauce are other classical accompaniments. --------------------------------------… Picante de Pollo Ingredients 4 tsp. aj� amarillo sauce. 1 tsp. pepper 1 tsp. salt 3/4 tsp. ground cumin water 3 tps. vegetable oil 2 yellow onions, chopped � tsp. ground oregano a dash of cinnamon 3 � lbs chicken pieces 2 small carrots, julienne 1 tbsp. bread crumbs Instructions In a small bowl, combine aj� amarillo, pepper, salt and ground cumin with 1/4 cup of water. Mix and set aside. In a large pot, heat oil. Add the chopped onions and fry until golden. Add the aj� amarillo mixture, the oregano, the cinnamon and � cup of water. Bring to a boil and cook until the water boils off. Add an additional � cup of water and repeat. Add the chicken pieces, coat with the onions, cover and simmer for 10 minutes. Add � cup of water, mix, cover again and simmer for � hour. Add the julienne carrots and simmer for 15 more minutes. Uncover, add the bread crumbs and adjust the seasoning. ---as how to have a better tasting lechon, i have no idea..its usually just the right amount of salt and your dipping sauce...shoukd be made of liver..Im clueless..sorry