Peruvian-style Spicy Chicken Stew

Ingredients

While the original Andong jjimdak is a Korean dish known for its soy-based sauce and sweet and savory flavors, this Peruvian adaptation, Aji de Pollo, incorporates the unique flavors of Peruvian cuisine. The use of aji amarillo peppers, a staple in Peruvian cooking, adds a distinct spiciness to the dish. Additionally, the blend of Peruvian spices and the choice of accompaniments, such as steamed rice or crusty bread, reflect the culinary traditions of Peru. We alse have the original recipe for Andong jjimdak, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 1 cup (240 ml) evaporated milk 1 cup (240 ml) evaporated milk
• 2 tablespoons grated Parmesan cheese 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the aji amarillo paste, ground cumin, paprika, and dried oregano. Cook for a minute to release the flavors.
4. 4.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the chicken is cooked through and tender.
6. 6.
   Stir in the evaporated milk and grated Parmesan cheese. Season with salt and pepper to taste.
7. 7.
   Continue to simmer for another 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Aji de Pollo hot, garnished with fresh cilantro. Accompany with steamed rice or crusty bread.

Treat your ingredients with care...

• Aji amarillo paste — Aji amarillo peppers are a key ingredient in Peruvian cuisine. If you can't find the paste, you can substitute it with a combination of yellow bell peppers and a small amount of habanero pepper for heat. Blend them together until smooth to achieve a similar flavor profile.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh aji amarillo pepper to the stew while it simmers.
• If you prefer a thicker sauce, you can blend a small portion of the cooked onions and peppers with some of the cooking liquid. Return the mixture to the pot and simmer until desired consistency is reached.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Aji de Pollo with a side of steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on a platter and pour the sauce over them. Garnish with a sprinkle of paprika and a few cilantro leaves for an elegant touch.