Ají Amarillo Chicken Stew: A Heartwarming Journey Through Traditional Peruvian Cuisine
A rich and creamy Peruvian classic
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
Base Ingredients:
- 2 lbs chicken breast
- 4 Ají Amarillo peppers fresh or paste
- 1 cup bread crumbs
- 1 cup evaporated milk
- ½ cup walnuts
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 cups chicken stock
- White rice for serving
Aromatics and Seasonings:
- 2 bay leaves
- 1 tsp cumin
- ½ tsp turmeric
- Salt and pepper to taste
Instructions
Step 1: Preparing the Base
- Poach the chicken breasts in seasoned water until tender.
- Shred the cooked chicken and set aside.
- In a blender, process the bread crumbs with evaporated milk until smooth.
- Toast walnuts until fragrant and set aside.
Step 2: The Crucial Sofrito
- Heat oil in a Dutch oven and sauté onions until translucent.
- Add minced garlic and Ají Amarillo paste, cooking until fragrant and golden.
Step 3: Combining Flavors
- Add the blended bread mixture to the sofrito.
- Stir in the shredded chicken.
- Slowly pour in the chicken stock while stirring.
- Add bay leaves, cumin, turmeric, salt, and pepper to taste.
- Simmer until the stew thickens and flavors meld (about 10 minutes).
Step 4: Serving Your Masterpiece
- Serve hot over white rice.
- Garnish with boiled potatoes, black olives, hard-boiled eggs, and fresh parsley.
Notes
- Toast spices before adding for enhanced depth of flavor.
- Use room-temperature ingredients for a smoother consistency.
- Adjust thickness with more stock or bread as needed.
- Let the stew rest for 10 minutes before serving for optimal flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 5g
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