Learn how to make Carmela’s Chicken, taught to Martin by his Aunty Carmela, she introduced him to the joys of cooking and Peruvian food.
1 large red onion
2 cloves of garlic
2 grated carrots
4 large tomatoes
1 tsp ground cumin
Fine sea salt & black pepper
300ml chicken stock
(Cheeky squeeze of tomato ketchup!)
350g spaghetti pasta
Serve with ripe avocado
1: First we chop up a whole chicken, making the most of this tasty bird including legs, wings, breast etc. Then chop up an onion, nice and fine (just like a Bolognese). Add Garlic and grated carrots along with some nice ripe tomatoes!
2: Add chicken pieces to the pan, then some salt and pepper and cook until golden brown. Don’t forget the cumin too! Chuck in the rest of the ingredients and let the juice become absorbed.
3: Cook your spaghetti. Add the tasty chicken on top and you’re ready to sit down and enjoy!
_(Video: Ceviche Peruvian Kitchen/YouTube)_
_Martin is the Chef and Founder of Ceviche in Soho and newly opened Andina in Shoreditch. He is known as the pioneer of Peruvian food in the UK. His restaurant Ceviche, Soho, kick-started the explosion of Peruvian food in the UK and has become one of London’s best and most loved restaurants. Andina, Shoreditch is an all-day restaurant dedicated to the healthy food and drinks of the Peruvian Andes. Martin is the author of Ceviche – Peruvian Kitchen: Sunday Times Cookbook of the Year. You can_ “_buy it here_”:http://tinyurl.com/k2pxn5v.