Ingredients
(4 – 6 servings)
- 1/2 kilo of chicken blood
- 3 tbsp of oil
- 1 medium onion, chopped
- 1 clove of garlic, chopped
- 2 fresh ají amarillo peppers, chopped
- 6 green onions
- Oregano
- Plenty of chopped mint
- 1 tbsp of chopped cilantro
- Parsley
- Salt and pepper
Preparation:
To make sangrecita, first cook the chicken blood in a frying pan with a little water until it dries and crumbles, stirring with a wooden spoon. In a separate pan, heat the oil and make a base with the onion, garlic, ají and the white part of the green onion. Season and add the oregano, mint, cilantro and parsley. Mix with the cooked blood. Stir, adjust the seasoning and add the green part of the green onion.
Let it cook a few minutes so all the flavors blend. Remove and serve with cassava, boiled potatoes or corn kernels.
Sangrecita is a delight, enjoy it!!!
