Combining tender chicken, flavorful corn, and a vibrant blend of chili peppers and cilantro. This spicy, creamy stew is steeped in tradition.
Course Main Dish
Cuisine Peruvian
Keyword stew
Prep Time 7 minutesminutes
Cook Time 35 minutesminutes
Servings 8
Calories 168kcal
Ingredients
2tablespoonsoil
1kilochicken thighs or chicken breasts
2teaspoonssalt
2teaspoonspepper
2teaspoonscumin
3cupschoclo or white corn kernels
1cupcilantro leaves
1literchicken stock or vegetable stock
4mediumonionschopped
5large cloves garlicminced
1largezucchinichopped
1 -2tablespoonsaji amarillo
Instructions
Start by seasoning the chicken. Combine salt, pepper, and cumin with chicken thighs or breasts. Set aside for 7 – 10 minutes.
Meanwhile, prepare a blender or bowl to place the white corn kernels and cilantro. Chop the cilantro to make it easier to blend.
Pour the chicken stock into the blender and blend till smooth or slightly chunky, depending on what you prefer. Set aside.
In a pan at medium high heat, add the oil. Once this is hot enough, place the chicken thighs or breasts in the pan. Cook in batches until each side has browned and appears seared. Make sure you don't overcook them. Place them aside.
Set a medium heat on the hob. Using the remaining oil and rendered fat from the chicken, cook the onions until slightly translucent before adding the garlic. Cook until aromatic.
Add in the zucchini and aji amarillo. Mix for 3 – 5 minutes.
Pour in the cilantro-corn mixture. Bring to a boil and let this simmer for 5 – 7 minutes. Mix often. Taste and add more salt, pepper, or aji amarillo if needed.
Add back the chicken and simmer together for another 5 – 7 minutes to fully cook the chicken.
Serve over rice garnished with dried parsley or cilantro.