Peruvian chicken stew

Ingredients

• 1 kgchicken pieces (legs, thighs or breast)
• 2 tablespoonsvegetable oil
• 1 largered onion, finely diced
• 2 clovesgarlic, crushed
• 2ripe tomatoes, peeled and chopped
• ½red pepper, cut into strips
• 250 ml (1 cup)chicken stock
• 2yellow potatoes, peeled and diced
• 1carrot, sliced
• 1bay leaf
• 1 teaspoonground ají panca
• to tastesalt and black pepper
• to tasteground cumin
• to garnishfresh parsley, chopped
• 750 ml (3 cups)cooked white rice

Instructions

1. 1

   Season the chicken

   Clean and pat the chicken pieces dry with kitchen paper. Season them with salt, pepper and a pinch of cumin.

2. 2

   Brown the chicken

   Heat the oil in a large pot and brown the chicken pieces on both sides. Remove them from the pot and set aside.

3. 3

   Cook the base

   In the same pot, fry the onion until translucent. Add the garlic and cook for a further minute, then stir in the ají panca and let the flavours combine.

4. 4

   Add the vegetables

   Add the chopped tomatoes and cook until they break down into a thick sauce. Stir in the red pepper.

5. 5

   Simmer the chicken

   Return the chicken to the pot, pour in the chicken stock and add the bay leaf. Cover and cook over a medium heat for 20 minutes.

6. 6

   Add potatoes and carrot

   Add the potatoes and carrot, then cook for a further 15–20 minutes, until the vegetables are tender and the stew has thickened.

7. 7

   Adjust the seasoning

   Taste and adjust the salt, pepper or cumin if needed. Remove the bay leaf.

8. 8

   Serve with rice

   Serve hot with white rice, garnished with chopped fresh parsley and, as the recipe suggests, ground Peruvian rocoto.

What is Peruvian chicken stew?

This is a homestyle stew built around chicken simmered in a tomato and ají panca base, with potatoes and carrot added towards the end. It draws on the bold chilli and aromatic seasoning associated with Peruvian cooking.

The method makes the most of one pot: browning builds flavour, while the vegetables soften in the stock and help thicken the sauce. White rice makes a simple accompaniment for the resulting gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the potatoes, carrot and rice supply much of the carbohydrate. The oil contributes fat, and the exact balance will vary with the chicken pieces used. For a more balanced plate, serve a generous amount of stew with a moderate portion of rice and add a green vegetable on the side.

The flavour base

Ají panca: this mild, earthy Peruvian chilli paste or ground chilli gives the stew its characteristic depth. Stir it into the softened onion and garlic so it disperses through the oil.

Tomatoes: cook them until they collapse into a thick sauce before adding the chicken back. This gives the stock a fuller base rather than leaving chunks of raw-tasting tomato.

Brown before simmering

Chicken: pat the pieces dry before they go into the hot oil, and brown them on both sides. Work in batches if the pot is crowded, as packed pieces tend to steam rather than colour.

Pot: use a large, heavy-based pot so the chicken and vegetables fit comfortably and the stew can simmer evenly.

When the stew is ready

Vegetables: the potatoes and carrot should be tender when pierced, but still hold their shape. Start checking towards the shorter end of the stated 15–20 minutes.

Sauce: it should look thicker after the vegetables cook. If the potatoes are tender but the sauce still seems thin, the recipe gives no further reduction step, so avoid cooking the vegetables until they break apart.

Timing and order

First simmer: once the stock and bay leaf are in, cover the pot and cook the chicken for 20 minutes over a medium heat.

Final simmer: add the potatoes and carrot only after that first stage, then cook for 15–20 minutes more. Keeping to this order helps the vegetables avoid becoming overly soft.

Serving the stew

Rice: serve the stew hot with cooked white rice, either alongside or underneath the chicken, so it can catch the sauce.

Finish: scatter over chopped parsley just before serving. The method also suggests ground rocoto as an accompaniment; it is not listed among the supplied ingredients.

Recipe notes & tips

• Dry the chicken well before browning to help it colour in the pot.
• Let the onion turn translucent before adding the garlic and ají panca.
• Stir the tomato mixture as it cooks so it does not catch on the bottom.
• Keep the pot covered during the first 20-minute simmer.
• Check the potatoes and carrot for tenderness towards the end of their cooking time.
• Taste the stew before serving and adjust the listed seasonings as needed.

Variations

• Use chicken thighs: choose thighs for a richer, more forgiving simmer.
• Choose chicken breast: use breast pieces, but check them carefully so they do not overcook.
• Adjust the chilli: vary the amount of ají panca to suit its strength and your preference.
• Add a green side: serve with cooked green vegetables alongside the rice and stew.
• Change the garnish: finish with extra chopped parsley if you enjoy a fresh herbal note.

Common mistakes to avoid

• Crowding the pot: the chicken may steam instead of brown; work in batches if needed.
• Adding the vegetables too early: follow the method and wait until the chicken has simmered for 20 minutes.
• Leaving the tomatoes chunky: cook them until they break down into a thick sauce before adding the pepper.
• Overcooking the vegetables: check them during the stated 15–20-minute finish and stop once tender.
• Forgetting the bay leaf: remove it before serving, as directed.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat the stew until piping hot, adding a splash of water or stock if the sauce has thickened; store and reheat rice separately.

Frequently asked questions