Peruvian Coq au Vin

Ingredients

In our Peruvian adaptation of Coq au Vin, we incorporate traditional Peruvian ingredients and spices to add a unique twist to the dish. We replace the traditional red wine with a Peruvian red wine, and infuse the sauce with aji amarillo, a popular Peruvian chili pepper, to give it a subtle heat. Additionally, we use Peruvian potatoes and Andean herbs to enhance the flavors of the dish. We alse have the original recipe for Coq au vin, 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
• 2 cups (470 ml) Peruvian red wine 2 cups (470 ml) Peruvian red wine
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) Peruvian potatoes, cut into chunks 200g (7 oz) Peruvian potatoes, cut into chunks
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, marinate the chicken pieces in the Peruvian red wine for at least 2 hours, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the marinated chicken pieces to the pot, reserving the wine marinade. Cook until the chicken is browned on all sides.
4. 4.
   Stir in the aji amarillo paste, carrots, Peruvian potatoes, and mushrooms. Cook for an additional 5 minutes.
5. 5.
   Pour in the reserved wine marinade and chicken broth. Add the bay leaves and dried oregano. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Remove the bay leaves and discard. Adjust the seasoning if needed.
8. 8.
   Serve the Peruvian Coq au Vin hot, garnished with fresh parsley.

Treat your ingredients with care...

• Peruvian red wine — Choose a full-bodied red wine from Peru, such as Malbec or Cabernet Sauvignon, to enhance the flavors of the dish.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder for a similar flavor.
• Peruvian potatoes — Use native Peruvian potatoes, such as purple or yellow varieties, to add an authentic touch to the dish.
• Chicken broth — For a richer flavor, use homemade chicken broth or a high-quality store-bought version.

Tips & Tricks

• To save time, you can marinate the chicken overnight for maximum flavor.
• Serve the Peruvian Coq au Vin with a side of steamed rice or quinoa to soak up the delicious sauce.
• If you prefer a spicier dish, add more aji amarillo paste or garnish with sliced chili peppers.
• For a heartier meal, you can add additional vegetables such as bell peppers or green beans.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Peruvian Coq au Vin hot, accompanied by a side of steamed rice or quinoa. Garnish with fresh parsley for a pop of color.

Presentation advice

To elevate the presentation of the dish, arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle with chopped parsley for a vibrant touch.