Peru vs. Brazil: 3 snacks that you should prepare to share during the game

A new match for the Peruvian soccer team arrives – which for many is a moment that makes you feel like a weekend day – and nothing provokes more than getting together with friends and family to enjoy. If what you are looking for are simple and practical recipes to enjoy with family or friends, Advantage It brings together three ideal snack options. From 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 cilantro
• 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 tin greased with oil, and put them in the oven at 180°C for approximately 40 minutes. Turn them halfway through cooking so they brown on both sides. Remove and reserve.

Melt the butter in a frying pan over medium heat and fry the remaining garlic and ají limo for two minutes and mix with the chopped coriander. Serve.

Chicken and pepper curry anticuchos

Ingredients

• 1/2 c. chair
• 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 silao, olive oil, curry and sugar. Cut the chicken and peppers into three-centimeter cubes, add them to the previous mixture and let marinate for five minutes. Insert chicken and pepper cubes, alternately, 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.

Bolicauses

Ingredients

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

Preparation

In a bowl, mix the potato, lemon juice and oil until you obtain a smooth dough. Season with salt, divide into three parts and set aside in the refrigerator. In a pot of boiling water, blanch the basil and spinach for 30 seconds. Drain and blend until forming a paste. Remove the dough 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. Reserve. Mix the chicken with the mayonnaise and milk. Season with salt and pepper. Make causa balls, make a small cavity in them and arrange the chicken mixture. Garnish with coriander and serve.