Yanuq Chicken Cau-Cau Recipe

El Yanuq Chicken Cau-Cau It is a stew that has the particularity that its ingredients, including poultry meat, they are chopped into small cubes, making it a fairly easy and fun meal to eat.

The vegetables that are part of the Cau-Cau are the potato and carrot, but also, cooked white rice is needed to accompany. Also, you will need yellow pepper, preferably fresh, but if you don't have it, you can buy it in paste, which also works well.

To make the Yanuq Chicken Cau-Cau You are going to need chicken broth and a lot of desire to get a good dish. So dive in with us and keep learning.

Yanuq Chicken Cau-Cau Recipe

Ingredients

• 1 chicken breast
• 2 cups of cooked rice
• 1 cup of chicken broth
• ½ cup peas
• 1 purple onion
• 4 white potatoes
• 2 tbsp. vegetable oil
• 2 tbsp. ground yellow pepper
• 1 tbsp. red yellow and green chili stick
• 1 tbsp. of ground garlic
• 2 sprigs of peppermint

Materials or utensils

• A knife
• A frying pan
• A pan
• Cutting board
• A knife
• a teaspoon

Preparation

1. Wash the chicken very well and, if it is to your liking, remove the fat. Chop it into squares and reserve.
2. Then peel and cut the potatoes, onion and carrot into small cubes.
3. In a pot, heat the oil and place the onion, garlic and yellow pepper to fry. When everything is fried, add a cup of chicken broth and let cook for 5 minutes.
4. Add the minced chicken and cook for 10 to 12 minutes. Now add the potatoes, carrot and 2 cups of water. Cook for 15 more minutes and add a touch of salt to your liking.
5. Now add the peas and finish cooking for 5 minutes. Finally, rectify the salt and if you need a little more, join your faculty.
6. Remove the preparation from the heat and serve in deep plates accompanied by white rice decorated with peppermint leaves, red onion or a fresh salad.

Tips and recommendations

• Wash the chicken very well with enough water and remove the blood or secretions included in the animal. Likewise, trim off any extra skin or fat. 
• You have to prepare the chicken broth in advance, you will achieve this with the wings, legs, rib of the chicken or chicken cooked in water for 30 minutes and strained.
• If you want a thicker, more concentrated texture, use yellow potatoes and not white potatoes.
• Necessary let the chicken marinate in a cool place, free of external odors and during the time in which it is observed that the chicken has already taken the color and even the appropriate texture.

Nutritional contribution

Chicken is a food high protein content, which makes it special to consume at any time of the day and under various recipes and preparations. Likewise, the chicken contributes little sodium, which is beneficial for organs such as the liver, pancreas and kidneys since they will not have to process enormous contents of salts.

In the same way, chicken is a good source of iron and phosphorus, as well as other nutrients that describe as follows:  

• Calories: 160 calories.
• Proteins: 30 gr
• Total Fats: 70% 
• Carbohydrates: 2,4 gr
• Phosphorus and Potassium: 43,4 gr
• Magnesium: 3,8 gr
• Football: 1.8 gr

On the other hand we have other ingredients that accompany the chicken in this preparation, which strengthen us and establish the following nutrients in our body:

Peas:

• Calories: 77 gr
• Carbohydrates: 13 gr
• Fibers: 3 gr
• Sodium: 20 mg

Carrot:

• Energy: 35 gr
• Calories: 28 gr
• Proteins: 0.8 gr
• Fats totals: 0.2 gr

Onion:

• Vitamina B: 3g
• Magnesium: 78 gr
• Football: 23 mg

Accept:

• Calories: 130 calories
• Fats: 22%
• Fibers: 12%
• Sugar: 22%
• Vitamin A: 24%
• Vitamin C: : 26%

Rice:

• Total Fats: 0.3 g
• Sodium: 35 gr
• Potassium: 10 gr
• Vitamin B: 35 mg

Fun facts

• History dates back to the XNUMXth century Chinese used short words to express themselves since their language was not understood and to refer to the chicken they used the term Cau-Cau.
• Another version indicates that the word Cau-Cau came from the pronunciation of the English word cow (which means cow). On the other hand, there are culinary historians such as Rodolfo Hinostroza who points out that the name refers to the fish egg cups.
• Aida Tam Fox is a writer who works as a writer of Peruvian gastronomy, following vocabularies of Lima cuisine in her book "History and Traditions of its Peoples" points out that Cau-Cau is a dish that was brought by the (black) slaves whose Spaniards moved to the province of Peru.
• Originally, the main ingredients of the Cau- Yanuq Chicken Cau they are cut into cubes and cooked in a base of yellow pepper, onion, garlic, mint and chopped parsley like most Peruvian stews and are accompanied with white rice and boiled potatoes.