chicken breast (about 1 3/4 lbs or 800 grams), boneless and cut into small cubes • medium onions, finely diced • medium tomato, diced • large bell pepper, cut into thin strips • ground annatto (achiote or urucu) • rice (about 400 grams) and 6 cups hot boiled water (about 1.4 liters) • Cumin, black pepper, and salt to taste
chicken pieces • onions, finely diced • tomatoes, finely diced • green peas (about 100 grams) and 5 sprigs of parsley • blended or ground red chili peppers (about 100 grams) • minced garlic • Cumin, black pepper, salt to taste, and the juice of 1 lemon
pasta of your choice (about 100 grams) • ground or diced beef (about 200 grams) • peas (about 35 grams) • diced carrot (about 35 grams) • large white onion • garlic, peeled • large potatoes, diced, or 6 small potatoes, halved • hot pepper (such as jalapeño or serrano) • tomato • Chopped green onion • Water • Oil •
medium bunches green onions • red onions • garlic cloves • green bell pepper • green beans • medium carrot • achojcha (caigua or stuffing cucumber; if unavailable, substitute with extra green bell pepper) • Shredded dried beef ('charque') from beef eye of round (use 3 handfuls) – see preparation at the end of the recipe • medium Yukon Gold potatoes or several small potatoes • (about 300 grams) regular white rice or 2 cups (about 400 grams) standard white rice • Ground yellow turmeric • beef bouillon powder (optional) •