Preparation

Cook the chicken blood in a pan with a little water until it dries and crumbles. In a separate pot, make a dressing with the chopped peppers, the ground jí panca, oil, salt and pepper. once ready, add the chopped cilantro and parsley to taste. add a little water and stir until it boils and dries slightly. Finally, we add the chopped Chinese onion and serve garnishing with the parboiled shelled corn.

Ingredients

  • 500 grams of chicken blood
  • 500 grams of shelled corn
  • 4 mountain peppers
  • 2 Chinese onion tails
  • 3 tablespoons of ground chili pepper
  • 2 tablespoons of chili pepper
  • parsley
  • coriander
  • salt and pepper