I must tell you that the rich Peruvian red noodles are a culinary fusion from Europe, more specifically from Italian cuisine. If you don’t know, Italian cuisine settled in Peru in the Republic, when a large number of Genovese Italians came to Peru to work.
In this way, the Italians brought their typical dishes, which quickly merged with Peruvian cuisine, dishes such as Tallarines Verdes (green noodle), fish pickle, Escabeche de Pollo (chicken pickle) and other recipes that I will comment on soon.
We are going to see this delicious dish that is an integral part of Peruvian cuisine.
Tallarines Rojos Peruvian Recipe
Ingredients
- 400 gr noodles
- 300 ml sifted natural tomato
- 2 onions
- 2 garlic cloves
- 4 tbsp chili pepper
- 1 pinch Salt, cumin and pepper to taste.
- ⅓ kg chicken meat, preferably thighs, breast or against thigh.
- 2 tbsp Olive oil
Instructions
- In a pot we place approximately 1 liter of water and heat.
- Add a little salt to the water to taste, bring to a boil.
- Add the noodles in water when it is boiling.
- The cooking time of the noodles is usually approximately 6 minutes, it can also be guided in the pasta packaging where the time recommended by the manufacturer is also recommended.
- After cooking, drain the noodles.
- Next, season the chicken meat with salt, pepper, and cumin.
- Grate and if not fine the onions, carrots and garlic.
- Brown the chicken in oil, preferably olive oil, for about 3 minutes, then remove the chicken.
- In a pan, place the chopped onion and sauté for 2 minutes, add the garlic and the cut chili pepper, add the tomato and grated carrot – simmer for about 14 minutes.
- 5 minutes before finishing cooking the sauce, add the chicken.
- Add the noodles to the pot and mix with the rest of the ingredients, turn off the heat and let it rest for a few minutes.
- Season with salt and pepper, serve the pasta with the sauce and accompany the chicken.
Notes
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