Pepián de Choclo (peh-PEE-an deh CHO-klo)
Incan-Inspired Spicy Chicken and Corn Stew
Pepián de Choclo is a robust Incan-inspired stew that combines the hearty flavors of chicken and corn with the vibrant kick of aji amarillo. This dish is a warm, comforting nod to the ancient Incan culinary tradition, with each ingredient telling a story of the Andes.
Recipe Directions
Start by seasoning the chicken. Combine salt, pepper, and cumin with chicken thighs or breasts. Set aside for 7 – 10 minutes.
Meanwhile, prepare a blender or bowl to place the white corn kernels and cilantro. Chop the cilantro to make it easier to blend.
Pour the chicken stock into the blender and blend till smooth or slightly chunky, depending on what you prefer. Set aside.
In a pan at medium high heat, add the oil. Once this is hot enough, place the chicken thighs or breasts in the pan. Cook in batches until each side has browned and appears seared. Make sure you don’t overcook them. Place them aside.
Set a medium heat on the hob. Using the remaining oil and rendered fat from the chicken, cook the onions until slightly translucent before adding the garlic. Cook until aromatic.
Add in the zucchini and aji amarillo. Mix for 3 – 5 minutes.
Pour in the cilantro-corn mixture. Bring to a boil and let this simmer for 5 – 7 minutes. Mix often. Taste and add more salt, pepper, or aji amarillo if needed.
Add back the chicken and simmer together for another 5 – 7 minutes to fully cook the chicken.
Serve over rice garnished with dried parsley or cilantro.History
While the use of aji amarillo is a post-Incan addition, this stew reflects the adaptability of Andean cuisine, incorporating new influences while honoring the core ingredients of traditional Incan dishes. A meal that encapsulates the fusion of old and new worlds, offering a taste experience that is as rich in history as it is in flavor.
Ingredients
2 tablespoons oil1 kilo chicken thighs or chicken breasts
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin
3 cups choclo or white corn kernels
1 cup cilantro leaves
1 liter chicken or vegetable stock
4 medium onions, chopped
5 large cloves garlic, minced
1 large zucchini, chopped
1-2 tablespoons aji amarillo (Peruvian yellow chili paste)
