Peruvian Recipes

Seco de Polo (Peruvian-Style Chicken Stew

In my twenties, I read a book about the Incas, and became fascinated with Peru. For many years, I admired pictures of Machu Picchu and dreamed about visiting such an amazing place. Life got busy! I got married and had children so I forgot about it. Until one day I met a very nice woman from Peru. We became friends and she invited me over to her home for dinner. That night, she prepared Seco de Pollo (Peruvian-style Chicken stew). It was light yet exotic! Later on, she began to teach me how to cook Peruvian food and I became an eager student. Always hungry for more!!!!! Peruvian Cuisine has been influenced by the Italians, Germans, Japanese, Chinese, Africans and the Indigenous Inca; therefore, it is unique and delicious!  

Ingredients:

8 servings

1- Whole chicken cut into 8 pieces (skinless) bone in

1 -lemon (juice)

2 -Frozen Aji amarillos (Peruvian Chilies) –soak in water for 10 minutes and devein (blend with ½ cup of water) –They are available in the frozen section at Santa Cruz supermarket. If Peruvian chilies are not available use fresh jalapenos

I- onion finely diced

4 garlic cloves finely diced

1 cilantro bunch (blend with 1-cup of water)

1 large Yukon potato diced 1- inch pieces

1/2 –cup of frozen peas

¼ Canola oil

1 Tablespoons Chicken base (better than bouillon)

Salt and pepper

1 - Rinse chicken with cold water, pat dry with a paper towel. Place in a shallow container and season with salt, black pepper and lemon juice. Set aside for 15 minutes

2 - Heat oil over high heat and brown the chicken in small batches. Set aside

3 - Blend Aji amarillos with1/2 cup of water set aside. Blend cilantro with 1 cup of water. Set aside.

4 - Heat 2 tablespoons of oil in the same pan and sautéed garlic for 5 seconds, then onion for 2 minutes. (Make sure not to rush this step) It will add flavor to the dish.

5 - Add the Aji mixture and saute for 1 minute, then add the cilantro mixture, chicken base, chicken and potatoes. Bring to boil, lower the heat and simmer for 30 minutes. Add frozen peas and simmer for 5 minutes. 

6 - Serve with white rice.

Buen Provecho!

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