Spicy Peruvian Chicken Stew with Aji Amarillo and Yuca
This recipe combines authentic Latin American flavors using products from La Molienda's
selection, offering a delightful and hearty meal experience.
Lets Begin!
For the stew:
For serving.
Beverage:
Instructions:
Prepare the yuca:
In a large pot, bring water to a boil and add a pinch of salt.
Add the yuca chunks and cook until tender, about 15-20 minutes. Drain and set
aside.
Cook the chicken:
In a large skillet or pot, heat vegetable oil over medium heat.
Add chopped onion and cook until translucent, about 3-4 minutes.
Stir in minced garlic and cook for an additional minute.
Add chicken pieces and cook until lightly browned on all sides.
Add flavors:
Stir in the Alacena Tari Crema de Aji, ensuring the chicken is well-coated.
Pour in the La Costeña Diced Tomatoes and chicken broth. Bring the mixture to a
simmer.
Combine with yuca:
Add the cooked yuca chunks to the stew. Season with salt and pepper to taste.
Cover and let the stew simmer for about 20 minutes, allowing the flavors to meld
together.
Warm the tortillas:
While the stew is simmering, warm the Fresh Bocado White Corn Tortillas in a
skillet over medium heat for about 30 seconds on each side.
Serve:
Ladle the stew into bowls, ensuring each serving has both chicken and yuca.
Garnish with chopped cilantro.
Serve with warm tortillas on the side.
Enjoy with a chilled Jarritos Tamarind Soda.
