{"id":10762,"date":"2023-01-13T09:53:30","date_gmt":"2023-01-13T14:53:30","guid":{"rendered":"https:\/\/radiohuancayo.com.pe\/wp54\/?p=10762"},"modified":"2023-01-13T09:53:31","modified_gmt":"2023-01-13T14:53:31","slug":"arroz-con-pato-norteno","status":"publish","type":"post","link":"https:\/\/radiohuancayo.com.pe\/wp54\/arroz-con-pato-norteno\/","title":{"rendered":"ARROZ CON PATO NORTE\u00d1O\u00a0"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">INGREDIENTES<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>4 presas de pato<\/li><li>Sal a gusto<\/li><li>Pimienta a gusto<\/li><li>Comino a gusto<\/li><li>Aceite<\/li><li>2 cebollas<\/li><li>1 cucharada de ajo molido<\/li><li>2 cucharadas de aj\u00ed amarillo<\/li><li>2 1\/2 cucharadas de aj\u00ed panca<\/li><li>250 mililitros de chicha de jora<\/li><li>150 mililitros de culantro licuado<\/li><li>1 litro de agua<\/li><li>1 kilo de arroz<\/li><li>1\/4 de taza de arvejas<\/li><li>1 aj\u00ed amarillo<\/li><li>1\/2 pimiento<\/li><li>120 mililitros de cerveza negra<\/li><li>1 taza de choclo<\/li><li>70 gramos de zapallo de loche<\/li><li>Aceite<\/li><\/ul>\n\n\n\n<p><strong>Sarsa de cebolla:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cebolla<\/li><li>1 aj\u00ed limo<\/li><li>1 cucharada de culantro<\/li><li>2 limones<\/li><\/ul>\n\n\n\n<p>4 porciones1 hora 30 minutos<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PREPARACI\u00d3N<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Colocar el pato en un bol.<\/li><li>Sazonar con sal, pimienta y comino. Remover y reservar.<\/li><li>Colocar aceite en una sart\u00e9n grande.<\/li><li>A\u00f1adir las presas de pato y sellarlas.<\/li><li>Retiras las presas de pato selladas y reservar el aceite.<\/li><li>Colocar una olla al fuego.<\/li><li>Agregar el aceite donde se fri\u00f3 el pato.<\/li><li>A\u00f1adir la cebolla picada en cuadraditos.<\/li><li>Agregar el ajo, pimienta, comino y sal.<\/li><li>Sofre\u00edr y mezclar bien.<\/li><li>Agregar el aj\u00ed amarillo y el aj\u00ed panca. Mezclar.<\/li><li>Dejar sofre\u00edr por unos minutos.<\/li><li>Agregar las presas de pato.<\/li><li>A\u00f1adir la chicha de jora, culantro licuado y el agua. Mezclar. Agregar un toque de sal.<\/li><li>Cocinar por 40 minutos.<\/li><li>Retirar las presas de pato.<\/li><li>Agregar el arroz, arvejas, aj\u00ed amarillo y pimiento. Mezclar.<\/li><li>Cocinar por 20 minutos.<\/li><li>Agregar la cerveza negra, choclo, zapallo de loche.<\/li><li>Dejar cocinar por unos minutos.<\/li><li>Agregar aceite y mover el arroz.<\/li><li>Rectificar la saz\u00f3n y mezclar.<\/li><li>Agregar las presas de pato. Reservar.<\/li><\/ol>\n\n\n\n<p><strong>Sarsa de cebolla:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Colocar la cebolla cortada en pluma en un bol.<\/li><li>A\u00f1adir sal, aj\u00ed limo picado, culantro picado y el jugo de lim\u00f3n. Mezclar.<\/li><li>Servir el arroz con pato.<\/li><li>Acompa\u00f1ar con sarsa criolla.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">CONSEJOS<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Puedes acompa\u00f1ar tu arroz con pato con un vaso de chicha morada bien helada.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES 4 presas de pato Sal a gusto Pimienta a gusto Comino a gusto Aceite 2 cebollas 1 cucharada de ajo molido 2 cucharadas de aj\u00ed amarillo 2 1\/2 cucharadas de aj\u00ed panca 250 mililitros de chicha de jora 150 mililitros de culantro licuado 1 litro de agua 1 kilo de arroz 1\/4 de taza de arvejas 1 aj\u00ed amarillo 1\/2 pimiento 120 mililitros de cerveza negra 1 taza de choclo 70 gramos de zapallo de loche Aceite Sarsa de cebolla: 1 cebolla 1 aj\u00ed limo 1 cucharada de culantro 2 limones 4 porciones1 hora 30 minutos PREPARACI\u00d3N Colocar el pato en un bol. Sazonar con sal, pimienta y comino. Remover y reservar. Colocar aceite en una sart\u00e9n grande. A\u00f1adir las presas de pato y sellarlas. Retiras las presas de pato selladas y reservar el aceite. Colocar una olla al fuego. Agregar el aceite donde se fri\u00f3 el pato. A\u00f1adir la cebolla picada en cuadraditos. Agregar el ajo, pimienta, comino y sal. Sofre\u00edr y mezclar bien. Agregar el aj\u00ed amarillo y el aj\u00ed panca. Mezclar. Dejar sofre\u00edr por unos minutos. Agregar las presas de pato. A\u00f1adir la chicha de jora, culantro licuado y el agua. Mezclar. Agregar un toque de sal. Cocinar por 40 minutos. Retirar las presas de pato. Agregar el arroz, arvejas, aj\u00ed amarillo y pimiento. Mezclar. Cocinar por 20 minutos. Agregar la cerveza negra, choclo, zapallo de loche. Dejar cocinar por unos minutos. Agregar aceite y mover el arroz. Rectificar la saz\u00f3n y mezclar. Agregar las presas de pato. Reservar. Sarsa de cebolla: Colocar la cebolla cortada en pluma en un bol. A\u00f1adir sal, aj\u00ed limo picado, culantro picado y el jugo de lim\u00f3n. Mezclar. Servir el arroz con pato. Acompa\u00f1ar con sarsa criolla. CONSEJOS Puedes acompa\u00f1ar tu arroz con pato con un vaso de chicha morada bien helada.<\/p>\n","protected":false},"author":2,"featured_media":10763,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-10762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ARROZ CON PATO NORTE\u00d1O\u00a0 - Radio Huancayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/radiohuancayo.com.pe\/wp54\/arroz-con-pato-norteno\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ARROZ CON PATO NORTE\u00d1O\u00a0 - Radio Huancayo\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTES 4 presas de pato Sal a gusto Pimienta a gusto Comino a gusto Aceite 2 cebollas 1 cucharada de ajo molido 2 cucharadas de aj\u00ed amarillo 2 1\/2 cucharadas de aj\u00ed panca 250 mililitros de chicha de jora 150 mililitros de culantro licuado 1 litro de agua 1 kilo de arroz 1\/4 de taza de arvejas 1 aj\u00ed amarillo 1\/2 pimiento 120 mililitros de cerveza negra 1 taza de choclo 70 gramos de zapallo de loche Aceite Sarsa de cebolla: 1 cebolla 1 aj\u00ed limo 1 cucharada de culantro 2 limones 4 porciones1 hora 30 minutos PREPARACI\u00d3N Colocar el pato en un bol. Sazonar con sal, pimienta y comino. Remover y reservar. Colocar aceite en una sart\u00e9n grande. A\u00f1adir las presas de pato y sellarlas. Retiras las presas de pato selladas y reservar el aceite. Colocar una olla al fuego. Agregar el aceite donde se fri\u00f3 el pato. A\u00f1adir la cebolla picada en cuadraditos. Agregar el ajo, pimienta, comino y sal. Sofre\u00edr y mezclar bien. Agregar el aj\u00ed amarillo y el aj\u00ed panca. Mezclar. Dejar sofre\u00edr por unos minutos. Agregar las presas de pato. A\u00f1adir la chicha de jora, culantro licuado y el agua. Mezclar. Agregar un toque de sal. Cocinar por 40 minutos. Retirar las presas de pato. Agregar el arroz, arvejas, aj\u00ed amarillo y pimiento. Mezclar. Cocinar por 20 minutos. Agregar la cerveza negra, choclo, zapallo de loche. Dejar cocinar por unos minutos. Agregar aceite y mover el arroz. Rectificar la saz\u00f3n y mezclar. Agregar las presas de pato. Reservar. Sarsa de cebolla: Colocar la cebolla cortada en pluma en un bol. A\u00f1adir sal, aj\u00ed limo picado, culantro picado y el jugo de lim\u00f3n. Mezclar. Servir el arroz con pato. Acompa\u00f1ar con sarsa criolla. CONSEJOS Puedes acompa\u00f1ar tu arroz con pato con un vaso de chicha morada bien helada.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/radiohuancayo.com.pe\/wp54\/arroz-con-pato-norteno\/\" \/>\n<meta property=\"og:site_name\" content=\"Radio Huancayo\" \/>\n<meta property=\"article:published_time\" content=\"2023-01-13T14:53:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-13T14:53:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/radiohuancayo.com.pe\/wp54\/wp-content\/uploads\/2023\/01\/Arroz-con-pato-peruano-shutterstock_1846729603.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michel Sanchez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michel Sanchez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/\"},\"author\":{\"name\":\"Michel Sanchez\",\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/#\\\/schema\\\/person\\\/74fb124dee9900c6f4d0535fa1d2b5ae\"},\"headline\":\"ARROZ CON PATO NORTE\u00d1O\u00a0\",\"datePublished\":\"2023-01-13T14:53:30+00:00\",\"dateModified\":\"2023-01-13T14:53:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/\"},\"wordCount\":295,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/wp-content\\\/uploads\\\/2023\\\/01\\\/Arroz-con-pato-peruano-shutterstock_1846729603.jpg\",\"articleSection\":[\"Gastronom\u00eda\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/\",\"url\":\"https:\\\/\\\/radiohuancayo.com.pe\\\/wp54\\\/arroz-con-pato-norteno\\\/\",\"name\":\"ARROZ CON PATO NORTE\u00d1O\u00a0 - 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Radio Huancayo","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/radiohuancayo.com.pe\/wp54\/arroz-con-pato-norteno\/","og_locale":"es_ES","og_type":"article","og_title":"ARROZ CON PATO NORTE\u00d1O\u00a0 - Radio Huancayo","og_description":"INGREDIENTES 4 presas de pato Sal a gusto Pimienta a gusto Comino a gusto Aceite 2 cebollas 1 cucharada de ajo molido 2 cucharadas de aj\u00ed amarillo 2 1\/2 cucharadas de aj\u00ed panca 250 mililitros de chicha de jora 150 mililitros de culantro licuado 1 litro de agua 1 kilo de arroz 1\/4 de taza de arvejas 1 aj\u00ed amarillo 1\/2 pimiento 120 mililitros de cerveza negra 1 taza de choclo 70 gramos de zapallo de loche Aceite Sarsa de cebolla: 1 cebolla 1 aj\u00ed limo 1 cucharada de culantro 2 limones 4 porciones1 hora 30 minutos PREPARACI\u00d3N Colocar el pato en un bol. Sazonar con sal, pimienta y comino. Remover y reservar. Colocar aceite en una sart\u00e9n grande. A\u00f1adir las presas de pato y sellarlas. Retiras las presas de pato selladas y reservar el aceite. Colocar una olla al fuego. Agregar el aceite donde se fri\u00f3 el pato. A\u00f1adir la cebolla picada en cuadraditos. Agregar el ajo, pimienta, comino y sal. Sofre\u00edr y mezclar bien. Agregar el aj\u00ed amarillo y el aj\u00ed panca. Mezclar. Dejar sofre\u00edr por unos minutos. Agregar las presas de pato. A\u00f1adir la chicha de jora, culantro licuado y el agua. Mezclar. Agregar un toque de sal. Cocinar por 40 minutos. Retirar las presas de pato. Agregar el arroz, arvejas, aj\u00ed amarillo y pimiento. Mezclar. Cocinar por 20 minutos. Agregar la cerveza negra, choclo, zapallo de loche. Dejar cocinar por unos minutos. Agregar aceite y mover el arroz. Rectificar la saz\u00f3n y mezclar. Agregar las presas de pato. Reservar. 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