Papare de El Salvador

Ingredients

In this Salvadoran adaptation of Papare, we incorporate traditional Salvadoran ingredients and flavors to create a unique fusion dish. While the original Sri Lankan Papare typically uses coconut milk and curry leaves, we substitute them with ingredients commonly found in Salvadoran cuisine. The spices are adjusted to include cumin, coriander, and paprika, which are commonly used in Salvadoran dishes. Additionally, we incorporate bell peppers and tomatoes to add a fresh and vibrant element to the dish. We alse have the original recipe for Papare, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (400g) cooked rice, for serving 2 cups (400g) cooked rice, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the chicken pieces to the skillet and cook until they are browned on all sides.
3. 3.
   Stir in the sliced bell peppers and diced tomatoes, and cook for an additional 2-3 minutes.
4. 4.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the chicken and vegetables. Mix well to ensure the spices are evenly distributed.
5. 5.
   Pour the chicken broth into the skillet and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
6. 6.
   Serve the Papare de El Salvador over a bed of cooked rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, marinate the chicken thighs in the spice mixture for at least 30 minutes before cooking.
• Bell peppers — For a slightly smoky flavor, you can roast the bell peppers before adding them to the dish. Simply place them under a broiler until the skin is charred, then remove the skin and slice them.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar fresh herb flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped jalapeño or serrano pepper to the dish.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve Papare de El Salvador hot over a bed of fluffy rice. Garnish with fresh cilantro for added freshness and color. This dish pairs well with a side of Salvadoran curtido (pickled cabbage slaw) and a squeeze of lime juice for a burst of tanginess.

Presentation advice

To make the dish visually appealing, arrange the colorful bell peppers and tomatoes on top of the chicken when serving. Sprinkle some fresh cilantro leaves over the dish for an added touch of green.