Cau Cau de Pollo
(kow-kow deh poy-yoh)
Almuerzo Turned Supper (The Heavy Hitters)
There is a time and place for spending three hours scrubbing and boiling beef tripe, but a Tuesday night in an American suburb isn't it. This is the canonical, modern-day pivot—a vibrant, turmeric-stained chicken and potato stew that sacrifices none of the homeland's soul. Built on a patiently fried aderezo of red onion and ají amarillo, and unapologetically fragrant with fresh spearmint, this is exactly what a Peruvian kitchen smells like at one in the afternoon. It is fast, fiercely comforting, and tastes remarkably like home.
Before you start
Source the ají amarillo.
You won't find fresh Peruvian yellow chilies in most American supermarkets, but the jarred paste is ubiquitous in the Latin aisle and perfectly authentic for the diaspora kitchen.
Choose the right potato.
Avoid russets at all costs. Starch management is key here; use Yukon Golds so they hold their cubic shape while naturally thickening the broth, rather than disintegrating into mush.
Ingredients
- boneless skinless chicken breast1 1/2 lb
- vegetable oil2 tbsp
- red onion1 large
- garlic3 med
- ají amarillo paste3 tbsp
- ground turmeric1 tsp
- ground cumin1/2 tsp
- dried oregano1 tsp
- Yukon Gold potatoes4 med
- low-sodium chicken broth2 cup
- carrots1/2 cup
- frozen green peas1/2 cup
- fresh spearmint1 bunch
- kosher salt1 tsp
- black pepper1/2 tsp
- long-grain white rice4 cup
Method
- 01
Sear the chicken to build a savory foundation.
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat, season the chicken cubes with salt and pepper, and let them sit untouched in the pan for two minutes to develop a golden crust before removing them with a slotted spoon.
- 02
Take your time sweating the aderezo.
Lower the heat to medium-low, add the red onion to the remaining oil, and sauté for five to seven minutes until translucent while scraping up the browned chicken bits.
- 03
Fry the spices until the oil separates.
Stir in the garlic, cumin, turmeric, and ají amarillo paste, letting it fry gently for about five minutes until the mixture looks like a thick jam and the oil visibly pools at the edges.
- 04
Simmer the stew with the whole mint sprigs.
Return the chicken to the pot, crush the oregano between your palms, and add the potatoes, chicken broth, and the three whole mint sprigs, then cover and simmer on low for 12 to 15 minutes.
- 05
Add the vegetables at the very end.
Discard the wilted mint sprigs, stir in the diced carrots and frozen peas, and simmer uncovered for three more minutes so they stay bright and texturally distinct.
- 06
Finish with fresh mint off the heat.
Turn off the stove, adjust the seasoning to taste, and stir in the freshly chopped mint to release its sweet, volatile aromas right before ladling the stew over steamed white rice.
Notes
The weeknight pivot.
While traditionalists might long for the tripe-based Cau Cau de Mondongo, this chicken variation is a widely celebrated adaptation in Lima today that respects your time without compromising the heritage flavor.
From Cook Peruvian in America.