Paraguayan Pommerac Chow

Ingredients

In the original Jamaican cuisine, Pommerac Chow is typically prepared with Jamaican scotch bonnet peppers and Jamaican spices, giving it a spicy and fiery kick. However, in this Paraguayan adaptation, the dish is milder in heat and incorporates Paraguayan spices such as paprika and cumin for a more subtle and aromatic flavor profile. Additionally, the Paraguayan version highlights the use of local vegetables and the unique Pommerac fruit, which adds a distinct tangy sweetness to the dish. We alse have the original recipe for Pommerac Chow, so you can check it out.

• 2 cups (470ml) Pommerac fruit, pitted and halved 2 cups (470ml) Pommerac fruit, pitted and halved
• 2 boneless, skinless chicken breasts, diced 2 boneless, skinless chicken breasts, diced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 28g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat.
2. 2.
   Add the diced chicken breasts and cook until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are translucent.
4. 4.
   Add the sliced bell peppers to the skillet and cook until they start to soften.
5. 5.
   Return the cooked chicken to the skillet and add the paprika, cumin, salt, and pepper. Stir well to coat the ingredients evenly.
6. 6.
   Gently fold in the Pommerac fruit and cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Paraguayan Pommerac Chow warm and enjoy!

Treat your ingredients with care...

• Pommerac fruit — Make sure to pit and halve the Pommerac fruit before adding it to the dish. The fruit adds a tangy and slightly sweet flavor, enhancing the overall taste of the chow.

Tips & Tricks

• For a spicier version, add a pinch of Paraguayan chili powder or a few drops of hot sauce.
• Serve the Pommerac Chow with a side of Paraguayan cornbread for a complete meal.
• If Pommerac fruit is not available, you can substitute it with fresh cherries or cranberries for a similar tangy flavor.
• Adjust the seasoning according to your taste preferences. Add more paprika or cumin for a stronger flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Paraguayan Pommerac Chow as a main dish accompanied by steamed rice or Paraguayan cornbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Pommerac Chow in a vibrant serving dish to showcase the colorful bell peppers and Pommerac fruit. Sprinkle some fresh cilantro on top for an appealing finishing touch.