Peruvian chicken fricassee

Ingredients

• 1 whole chicken, cut into pieces, or 1 kg chicken pieceschicken
• 4yellow potatoes
• 1red onion, chopped
• 2 clovesgarlic, ground
• 30 ml (2 tablespoons)ground ají amarillo
• 2.5 ml (½ teaspoon)cumin
• 2.5 ml (½ teaspoon)dried oregano
• 1bay leaf
• 240 ml (1 cup)chicken stock or water
• to tastesalt and black pepper
• as neededvegetable oil

Instructions

1. 1

   Clean the chicken

   Wash the chicken pieces and, if you prefer a lighter result, trim away any excess fat.

2. 2

   Marinate the chicken

   Season the chicken with ground garlic, cumin, salt, pepper and lemon juice. Leave it to marinate for at least 30 minutes so the flavours can develop.

3. 3

   Brown the chicken

   Heat a little oil in a pot and brown the chicken pieces on the outside to build flavour.

4. 4

   Make the base

   In the same pot, fry the chopped onion, ground garlic and ají amarillo until golden and fragrant.

5. 5

   Return the chicken

   Put the chicken back into the pot and mix it with the onion and chilli mixture.

6. 6

   Add the liquid

   Pour in chicken stock or water until the chicken is partly covered, forming the cooking liquid for the stew.

7. 7

   Add the potatoes

   Add the yellow potatoes, cut into large pieces or left whole, as you prefer.

8. 8

   Simmer until tender

   Cover the pot and cook over a medium-low heat for about 30–40 minutes, until the chicken is tender and the potatoes are soft.

9. 9

   Adjust the seasoning

   Taste the stew and adjust the salt, pepper or other seasonings if needed. Add a pinch of oregano or spearmint if you would like an extra herbal note.

10. 10

    Serve hot

    Serve straight away with white rice, mote or rustic country bread.

What is Peruvian chicken fricassee?

Fricasé is a name used for stewed dishes, and this Peruvian version brings chicken and potatoes together in a seasoned sauce. Ají amarillo gives the cooking base its characteristic chilli flavour.

This home-style preparation relies on browning the chicken and cooking it with a simple onion and garlic base. The potatoes simmer in the same pot, taking on the savoury flavours as they soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the potatoes supply much of the carbohydrate; vegetable oil contributes fat. Serve with a modest portion of rice or bread and add vegetables alongside to balance the meal.

Building the flavour base

Browned chicken: searing the pieces first adds savoury depth to the pot. Work in batches if needed so the pieces have room to brown rather than steam.

Aromatic base: cooking onion, garlic and ají amarillo in the same pot lets them pick up the browned bits. Stir as they cook, stopping once the mixture is golden and fragrant.

Choosing the potatoes

Yellow potatoes: these are the variety specified for the recipe and cook alongside the chicken. Cut them into large pieces for easier serving, or leave them whole if they are small.

Even cooking: try to use potatoes of a similar size, or make the pieces roughly equal. This helps them become tender at about the same time.

Getting the simmer right

Gentle heat: once the stock or water is in, keep the pot at a medium-low simmer with the lid on. A vigorous boil can make the chicken and potatoes cook unevenly.

Doneness: after 30–40 minutes, check that the chicken is tender and the potatoes are soft. If either needs more time, continue simmering and check again.

Seasoning and sauce

Taste near the end: the chicken, stock and chilli all contribute flavour, so check the seasoning before adding more salt. Add pepper or a little extra oregano to suit your taste.

Sauce consistency: the recipe uses enough liquid to partly cover the chicken, producing a stew rather than a dry roast. The potatoes may soften into the sauce as they cook.

What to serve alongside

Rice: white rice is suggested as a simple accompaniment and makes it easy to serve the sauce with each portion.

Other options: the recipe also suggests mote or rustic country bread. Choose one side so the chicken and potatoes remain the focus of the plate.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour in the pot.
• Brown the chicken in batches if the pieces crowd the base of the pot.
• Scrape up the browned bits when adding the onion mixture to incorporate their flavour.
• Keep the potatoes in large pieces so they are easier to lift out when serving.
• Check the pot occasionally during simmering and lower the heat if it is boiling hard.
• Taste the sauce before serving and adjust the salt and pepper gradually.

Variations

• Use chicken pieces: choose thighs or drumsticks if you do not have a whole chicken to cut up.
• Adjust the chilli: use less ají amarillo for a milder stew or more for a stronger chilli flavour.
• Add spearmint: stir in a pinch near the end, as suggested in the method.
• Serve with mote: use mote instead of rice or bread as the accompanying starch.
• Choose potato pieces: cut the potatoes into large chunks for easier serving, or leave small ones whole.

Common mistakes to avoid

• Crowding the pot: the chicken may steam rather than brown; sear it in batches.
• Boiling too hard: the chicken and potatoes can cook unevenly; keep the pot at a gentle simmer.
• Cutting potatoes too small: they may soften quickly; use large pieces or leave small potatoes whole.
• Adding too much salt early: stock can already be seasoned; taste the sauce before adjusting it.
• Skipping the final check: chicken and potatoes may need different amounts of time; test both for tenderness.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a covered saucepan over a low heat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions