Food for the weekend: 3 appetizers that you must prepare to share

The weekend arrives -which for many is connected with the holiday- and nothing provokes more than rest. If what you are looking for are simple and practical recipes to enjoy with family or friends, Advantage Gather three ideal appetizer options. From some chicken wings with touches of ají limo, to some small causes to eat in one bite.

Chicken wings in chili limo butter

Ingredients

• 1/2 kg chicken wings
• juice of 4 lemons
• 1 1/2 tbsp. minced garlic
• 2 tbsp. vegetable oil
• 2 1/2 tbsp. butter
• 2 tbsp. ají limo without veins or seeds, in small cubes
• 1 tbsp. chopped coriander
• salt and pepper

Preparation

Put the wings in a bowl with the lemon juice and season with half a tablespoon of garlic, salt and pepper. Place them in a greased tin with the oil, and take them to the oven at 180 °C for approximately 40 minutes. Flip them halfway through cooking so they brown on both sides. Remove and reserve.

Melt the butter in a skillet over medium heat and fry the remaining garlic and ají limo for two minutes and mix with the chopped cilantro. serve.

Curried chicken and pepper anticuchos

Ingredients

• 1/2 tz. sillao
• 2 tbsp. olive oil
• 2 tbsp. curry
• 2 tsp. sugar
• 1/2 kg. boneless chicken breast
• 2 peppers without seeds or veins
• 2 tbsp. butter
• 2 cooked corn

Preparation

In a bowl, mix the soy sauce, olive oil, curry and sugar. Cut the chicken and the peppers into three centimeter cubes, add them to the previous mixture and leave to marinate for five minutes. Insert chicken and pepper cubes, interspersed, into anticucho sticks. Grill or grill over medium heat until golden brown. Remove from heat, brush with melted butter, and serve immediately with hot corn slices.

bolicausas

Ingredients

• 4 tz. boiled and pressed yellow potato
• 1 tbsp. lemon juice
• 2 1/2 tbsp. oil
• 1/2 tz. Basil leaves
• 1/2 tz. spinach leaves
• 3 tbsp. yellow chili cream
• 3 tbsp. rocoto cream
• 1 tz. shredded and boiled chicken breast
• 1/2 tz. mayonnaise
• 1 tbsp. evaporated milk
• 1 tsp. chopped coriander
• salt and pepper

Preparation

In a bowl, mix the potato, lemon juice and oil, until you get a smooth dough. Season with salt, divide into three parts and reserve in the refrigerator. In a pot of boiling water, blanch the basil and spinach for 30 seconds. Drain and blend to form a paste. Remove the masses from the refrigerator and mix the first with three tablespoons of the green paste; the second, with the yellow chili cream and the third, with the rocoto cream. book. Mix the chicken with the mayonnaise and milk. Season with salt and pepper. Assemble causa balls, make a small cavity in them and accommodate the chicken mixture. Garnish with cilantro and serve.