Stewed chicken livers in frying pan over

Puerto Rican Gandinga

Ingredients and procedure:

In a pot, fry :

3 tbsp achiote oil

2 cups of cooking ham

.

Brown and then add:

1 lb of pork meat cut for frying

3 1lb packages of Gandinga de Cabo Rojo Steaks (beef liver, heart and kidney, cut into small pieces) well washed

2 bay leaves

2 cups of red wine

5 tbsp Chulería en Pote (Natural Adobo by Chef Vivoni / If you like it, Spicy)

1 cup of sofrito

2 cups minced meat (onion, sweet pepper, cooking pepper and recao, all cut small)

1/2 cup of bell pepper

1 tbsp apple cider vinegar

Olives to taste

.

Let it boil until the meat is tender. Then adjust the flavors with salt and pepper to taste.

Then add 3 peeled potatoes, cut into cubes and when they soften then add

1 can of tomato sauce and let it cook.

Finish with fresh coriander.

This traditional stew is rich with rice and boiled viands such as yams and green bananas boiled in salted water, until soft.

Chef Vivoni

Chuleria in pot

Hacienda Luz de Luna

www.chefvivoni.com

787.210.6908

vivoni.ventura@gmail.com