In the gastronomy of South and Central America there are Andean products that are usually little known or used, but end up being highly nutritious, as well as very versatile. One of these products is caigua, a vegetable native to the Andes that is also rich in fiber, low in calories and very good for lowering cholesterol.
In this article we don’t want you to miss out on the opportunity to try this food and include it in your recipe book. Therefore, below we leave you the step by step of one of the most delicious presentations of this great food: caigua stuffed with chicken. Have everything you need ready and let’s go with the recipe!
Ingredients to make Caigua stuffed with chicken:
- 4 caiguas
- 400 grams of chicken breast
- 3 eggs
- 4 soda crackers
- 50 grams of raisins
- 1 red onion
- 2 tablespoons minced garlic
- 3 tablespoons of panca chili paste
- 1 splash of vegetable oil
- 1 pinch of salt
- 1 bunch of parsley leaves
- 2 cups of chicken broth
- 1 tomato
- 1 pinch of pepper
- 1 pinch of cumin
- 1 pinch of oregano
How to make Caigua stuffed with chicken:
To start preparing the chicken stuffed caigua recipe, boil the eggs and then cut them into small square pieces.
Cut the caiguas in half, so that they can later be filled. Look at the image to do it the same way.
To prepare the caigua filling, heat the oil in a pot, add the onion and fry for a minute. Then add the minced garlic and chopped tomato and fry for another minute. Add the chicken previously cut into small pieces and seasoned with salt and pepper and cook for 3 minutes.
Add the ají panca paste together with the soda cracker and cook over low heat for about 5 minutes. Stir occasionally to help the cookie break up. If you see that the dressing is drying, do not hesitate to add a little chicken broth. If you want, you can prepare homemade chicken broth following the steps of this other recipe.
To finish preparing the filling, add the raisins and the cut egg. Cook for a couple of minutes moving gently and ready.
Tip: if you like, you could also add some finely chopped pecans to the filling.
With the help of a spoon, fill the caiguas. Make sure they are all well filled with the right amount, that is, not too much or too little filling. Also, make sure they all have pieces of egg and raisins.
Once the caiguas are filled, place them all in the same pot, add a little chicken broth and also add finely chopped parsley to aromatize. Cover the pot and cook over medium heat for a few minutes. When the caigua is cooked and soft, it is ready to be served.
Tip: be careful not to cook the stuffed caigua for too long, as it could be very fragile and will fall apart when you try to serve it.
You can accompany this delicacy with a portion of white rice or perhaps with parboiled yellow potatoes. Serve a portion of caigua stuffed with chicken and add a little more filling to the dish and enjoy!
