A Hearty Taste of History: Peru's Creamy Chicken & Corn Stew (Pepián de Choclo)
Details
A creamy, garlicky corn stew that's a hug in a bowl, with roots stretching back to ancient Peru.
Ingredients
Instructions
Prepare the Chicken and Corn
Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the oil over medium-high heat and brown the chicken on all sides. Remove the chicken and set it aside. While the chicken browns, blend the corn kernels with the cilantro and about 2 cups of the chicken broth until you have a creamy, thick paste.
Make the Aderezo
In the same pot used for the chicken, lower the heat to medium and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cumin, cooking for another 2 minutes until fragrant. Stir in the ají amarillo paste and cook for 3-4 minutes more, allowing the flavors to meld together.
Combine and Simmer
Pour the blended corn mixture into the pot with the aderezo. Stir everything together well. Return the browned chicken pieces to the pot, nestling them into the corn sauce. Add the remaining chicken broth, stir, and bring the stew to a simmer.
Cook Low and Slow
Reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes, stirring occasionally to prevent it from sticking. The stew is ready when the chicken is cooked through and tender, and the sauce has thickened to a rich, creamy consistency.
Serve
Taste and adjust the seasoning with salt and pepper if needed. Serve the Pepián de Choclo hot in bowls, traditionally accompanied by white rice and a spoonful of zesty Salsa Criolla on top.
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