Peruvian Chicken Cau Cau

Ingredients

• 500g (1.1 lb) chicken breast, diced 500g (1.1 lb) chicken breast, diced
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 3 medium potatoes, peeled and diced 3 medium potatoes, peeled and diced
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugar: 6g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Stir in the aji amarillo paste and cook for another minute.
4. 4.
   Add the diced chicken breast to the pot and cook until it is lightly browned.
5. 5.
   Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for 15 minutes.
6. 6.
   Add the diced potatoes to the pot and continue simmering until they are tender, about 10-15 minutes.
7. 7.
   Stir in the evaporated milk and season with salt and pepper to taste.
8. 8.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for a similar taste.

Tips & Tricks

• To add an extra layer of flavor, marinate the chicken in a mixture of lime juice, garlic, and cumin for 30 minutes before cooking.
• For a spicier version, add a small amount of diced rocoto pepper along with the aji amarillo paste.
• Serve the dish with a side of white rice to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Peruvian Chicken Cau Cau hot, garnished with fresh cilantro. It pairs well with a side of white rice and a simple green salad.

Presentation advice

For an appealing presentation, place a generous portion of the Chicken Cau Cau in the center of a plate and surround it with a ring of white rice. Garnish with a sprig of fresh cilantro on top.