Cau Cau de Pollo
(cow-cow de poy-yo)
Almuerzo Turned Supper (The Heavy Hitters)
Tripe on a Tuesday is a tough sell, even for the most devoted child of the diaspora. Enter Cau Cau de Pollo. It captures the exact soul of the traditional Afro-Peruvian stew—a brilliant, turmeric-stained broth buzzing with the fruity heat of ají amarillo and the sharp, sweet lift of spearmint—but swaps the grueling mondongo for weeknight-friendly chicken. It’s unpretentious, deeply comforting, and smells exactly like the kitchen back in Lima.
Before you start
Mise en place is non-negotiable.
The aderezo moves quickly once it gets going. Have your chicken seared, onion finely diced, and potatoes cubed before you begin frying the flavor base.
Ingredients
- boneless skinless chicken breast1 1/2 lb
- vegetable oil2 tbsp
- red onion1 large
- garlic3 med cloves
- ají amarillo paste4 tbsp
- ground turmeric1 tsp
- ground cumin1/2 tsp
- dried oregano1 tsp
- Yukon Gold potatoes4 med
- low-sodium chicken broth2 cup
- fresh spearmint1 large bunch
- carrots1/2 cup
- frozen green peas1/2 cup
- saltto taste
- black pepperto taste
- steamed white ricefor serving
Method
- 01
Sear the chicken to build a foundation.
Heat the oil in a heavy-bottomed pot over medium-high heat. Season the chicken cubes with salt and pepper, drop them in, and let them sit untouched for two minutes to develop a golden crust. Stir for one more minute, then pull the chicken out with a slotted spoon. You are leaving behind the browned bits—the fond—which is the secret to a stew that tastes like a proper meal, not boiled water.
- 02
Take your time with the aderezo.
Lower the heat to medium-low and drop in the red onion, sweating it for 5 to 7 minutes until sweet and translucent. Add the garlic, cumin, and turmeric, stirring until intensely fragrant. Now add the ají amarillo paste. Do not rush this process. Let the paste fry gently for about 4 to 5 minutes until it resembles a thick jam and the oil visibly separates at the edges. This cutting of the oil means the raw bite of the chili is gone.
- 03
Simmer the potatoes and infuse the mint.
Return the chicken and its resting juices to the pot. Crush the oregano between your palms directly into the mix, then add the potatoes, chicken broth, and the three whole sprigs of spearmint. Bring to a gentle boil, immediately reduce to low, cover, and simmer for 12 to 15 minutes. The potatoes should become fork-tender and release just enough starch to thicken the broth without disintegrating.
- 04
Finish with the vegetables and fresh chopped mint.
Fish out and discard the wilted mint sprigs. Stir in the diced carrots and frozen peas, leaving the pot uncovered for the last 3 to 4 minutes so they stay vibrant. Turn off the heat, adjust the seasoning, and stir in the 2 tablespoons of freshly chopped mint. The residual heat will release its bright, sweet aromas perfectly. Serve immediately over white rice.
Notes
Source the ají amarillo in jars.
Fresh Peruvian chilies are a rarity in the States, but jarred paste is completely acceptable and used by the diaspora worldwide. Check the international aisle or a local Latin market.
Respect the potato.
Do not substitute Russets here. They will disintegrate and turn the stew into a cloudy mush. Yukon Golds provide the exact authentic structural integrity and creamy interior required.
From Cook Peruvian in America.