Quichom is an indigenous dish from the departments of Sacatepéquez and Quetzaltenango, notable for its mildly spicy sauce made with tomatoes, garlic, and different chilies. It is a delight that wins over everyone's palates in the region with its intense flavor.
Indigenous to the departments of Sacatepéquez and Quetzaltenango.
It stands out for its mildly spicy sauce, prepared with tomatoes, garlic, and various chilies, which gives it an intense flavor that satisfies all tastes in the region.
Quichom
Ingredients
2 cups of Rice
1 pound of Medium tomatoes
1 Medium onion
1 Bell pepper
2 Guaques chilies
2 Pasilla chilies
1 Chopped garlic clove
½ cup of Cornstarch
5 Potatoes
1 Peeled and cubed chayote
Deboned chicken
1 pinch of Salt
Vegetable oil
1 pinch of Pepper
Preparation
Step 1 : Cook the vegetables in boiling water for about 15 minutes, add the potatoes and chayote with a pinch of salt until they are just tender, then remove and set aside.
Step 2 : Heat a bit of vegetable oil in a skillet and fry the chili and onion for 5 minutes.
Step 3 : Add the rice and enough water to submerge it in the skillet, stirring constantly to prevent sticking, for approximately 20 minutes. Add more water if necessary.
Step 4 : For the sauce, fry the tomatoes, garlic, pasilla chilies, and guaques chilies in a large pot until the tomato skins darken.
Step 5 : In a separate blender, pureé the tomatoes, garlic, chilies, and cornstarch. Add this mixture to the skillet and boil.
Step 6 : If the consistency becomes too thick after blending, add a little more water. Finally, incorporate the pre-cooked vegetables, mix, and serve.
Step 7 : If you wish to add pieces of chicken to the Quichom, you can cook boneless pieces directly in this delicious sauce.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
