The vigor of the Andes in a dense, comforting broth. Pearled wheat melts into the essence of hen, creating a robust texture that embraces the palate. This is the genuine taste of Áncash, a dish that restores the body and celebrates the land.
Turn what you find into an experience you can actually bring to your kitchen.
Rinse the pearled wheat until the water looks less cloudy and drain it. Cut the potato into large chunks, the carrot into short batons, chop the scallion and parsley, and keep the celery whole so it can be removed.
Place the hen pieces, wheat, water, celery, carrot, part of the salt, and the pepper in the pressure cooker. Cook for 38 minutes once pressure is reached, until the hen is tender and the wheat starts giving body.
Open the cooker only once pressure has dropped. Remove the celery, set the pieces aside if you want to serve them whole, and check that the wheat has opened and the broth is slightly thick, not watery.
In a pan, heat the olive oil and cook the scallion for 2 minutes. Add the ground garlic, ají panca paste, oregano, and the remaining salt; cook for 3 minutes, until the aderezo smells deep and red.
Pour the aderezo into the pot and mix it into the broth. Add the potato and simmer uncovered for 16 minutes, until tender and the soup turns dense, with the wheat coating the spoon.
Return the hen pieces if you set them aside and cook for 3 more minutes to even out the temperature. Adjust only with a splash of hot water if the llunca became too thick.
Turn off the heat, add the parsley, and rest for 5 minutes before serving. It should be very hot, thick, and clearly taste of hen, wheat, and Andean aderezo.
