Chicken Blood (Sangrecita) Two Ways: Sandwich and Stew

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Steps

1. 1
   Prepare your mise en place. Finely dice (brunoise) half an onion. Remove seeds and veins from the aji amarillo, then brunoise it as well. Finely chop 3 garlic cloves by first crushing them with the spine of the knife, then mincing. Chiffonade the parsley and thinly slice the green onion. Set all aside — they will be used for both preparations.

   Tip: When chopping garlic, the more you manipulate it, the more essential oils are released and the more potent the flavor. Ensure all pieces are the same size so nothing burns.

   ~10 min
2. 2
   Fry the sweet potato slices. Heat vegetable oil in a pot or deep pan to 180°C. Peel the sweet potato and slice into 2–3 mm discs. Fry until golden outside and creamy inside. Drain on paper towels and season with salt immediately while still hot so the salt adheres.

   Tip: The sweet potato thickness of 2–3 mm is intentional: it stays creamy inside instead of becoming a hard crispy chip, contributing sweetness and richness to the sandwich.

   ~5 min
3. 3
   Cook the sangrecita base. Heat olive oil in a skillet over medium-high heat. Add the brunoise onion and sauté until it begins to turn translucent. Add the garlic and cook until it starts to caramelize slightly and you smell it. Season with salt and cumin. Add the brunoise aji amarillo and stir briefly — do not cook long.

   Tip: Always add onion before garlic: onion has more moisture and protects the garlic from burning. Add garlic only once the onion is translucent.

   ~4 min
4. 4
   Add the sangrecita to the pan. Break up any large clumps with a spatula so pieces are a uniform, manageable size. Cook for a maximum of 5 minutes total. Season with black pepper and add a drizzle more of olive oil for extra flavor and texture. Remove from heat before adding herbs.

   Tip: Sangrecita only needs 5 minutes — it is already cooked. Overcooking will toughen it. Add parsley and green onion off the heat so they do not wilt.

   ~5 min
5. 5
   Finish the sangrecita with herbs. Off the heat, fold in the chiffonade parsley and sliced green onion. Divide the mixture: half for the sandwiches, half to continue as the guisito (stew).

   ~1 min
6. 6
   Make the papillero sauce (optional but recommended for sandwiches). Blend rocoto, green onion, a garlic clove, salt, and white vinegar until smooth. Stir in extra sliced green onion for texture. Taste and adjust seasoning.

   Tip: A good papillero should have enough green onion so you encounter pieces while eating — it adds aroma, flavor, and textural contrast.

   ~3 min
7. 7
   Make the salsa criolla (optional sandwich topping). Thinly slice red onion and soak in ice water briefly to remove harshness. Drain and combine with finely chopped rocoto, fresh cilantro, lime juice, salt, and a pinch of black pepper. Mix gently.

   ~3 min
8. 8
   Warm the bread. Place the French bread rolls in the oven at 180°C (dry heat) for 3 minutes with the crust facing outward, not cut-side down. The goal is to revive the crust, not to toast the inside.

   Tip: Bread is just as important as the filling in a sandwich. Use good quality pan francés and always regenerate it so the crust is crispy when you eat it.

   ~3 min
9. 9
   Assemble the sandwiches. Open the warm rolls. Layer 2–3 fried sweet potato slices on the bottom half. Spoon a generous amount of the sangrecita with herbs on top. Add salsa criolla if using. Drizzle with papillero sauce. Serve immediately.

   ~2 min
10. 10
    Make the guisito (stew). Return the remaining sangrecita to the pan over medium heat. Add the pre-cooked diced potatoes and diced carrots. Sauté gently using the edge of the pan to minimize damage to the vegetables. Turn off the heat and fold in the remaining parsley and green onion.

    Tip: You can add raw potatoes and carrots from the beginning, but pre-cooking them first simplifies the process and handles them less. Using the edge of the pan when sautéing damages delicate vegetables much less.

    ~4 min
11. 11
    Plate and serve both dishes. Serve the guisito as a hearty main in a bowl accompanied by salsa criolla on the side. Arrange the sanguchitos on a plate alongside. Offer papillero sauce on both dishes.

    ~2 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UNA DELICIOSA Y NUTRITIVA SANGRECITA ¦ GIACOMO BOCCHIO

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