This time around, we visit Peru, land of llamas, potatoes, and our obsession of the moment, sangrecita; a humble, yet tasty dish composed of chicken blood sautéed with fragrant aromatics. Traditionally, this sanguine melange is served with regional staples such as rice, corn, yuca, or potatoes, but it pairs well with many starchy foods, so feel free to get creative, or just use what you have on hand.
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