Chicken stew is one of the dishes that save the week. With easy-to-get ingredients that are always on hand, The Gastronaut prepare this classic of Peruvian cuisine today.
Here the recipe:
- 1 whole chicken, chopped
- Salt, pepper and cumin to season
- 1 chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon of chili panca powder, without spicy
- 3 small diced tomatoes
- 200g peas, tray already shelled
- 2 medium carrots
- 2 canchan potatoes and/or yellow potatoes
Dice the chicken and season with salt, pepper and cumin. In a skillet over medium heat, heat a generous stream of oil and, once hot, brown the chicken pieces on both sides. Once the chicken pieces are browned, remove and keep aside. In the same pan, over medium heat, we make our dressing by frying the diced onion together with the minced garlic. Once we see that it wants to stick to the bottom of the pot and the onion is translucent, we add the panca chili powder without spice and also the tomato cut into small cubes.
Once the tomato begins to disintegrate, it is time to return the chicken pieces and cover them with water. And when it breaks the boil, let the chicken pieces cook for 15 to 20 minutes so that they take on more flavor. It is time to add the peas along with the carrot cut as you prefer. From the boil we will let it cook for approximately 10 minutes, enough so that it is al dente, we do not want it to be soft since at this point we will add the cubed potatoes and let it cook for a few more minutes. Once the potato cubes are soft, it is time to serve accompanied by a delicious rice.