Chicken Cau Cau (Peruvian Chicken Stew) | Eating with Andy

Learn how to make this delicious Peruvian Chicken Stew that will be ready in less than 30 minutes! It’s called Cau Cau de Pollo or Chicken Cau Cau. It’s a traditional Afro-Peruvian stew that’s usually made with tripe. Luckily for me, as I’m not that crazy about tripe, it can also be made with chicken. This truly is a one pot wonder!

INGREDIENTS (serves 4)
2 tbsp vegetable oil
1 small red onion, chopped
2 garlic cloves, minced
½ tsp cumin
1 tsp turmeric
½ tsp salt
¼ tsp pepper
1 tbsp hot yellow chilli paste (if you’re using a mild paste use 2 tbsp)
1 large chicken breast, diced
1 cup chicken stock
3 medium potatoes, peeled and diced
½ cup peas
2 medium carrots, peeled and diced
3 tbsp mint (2 first, 1 at the end)
1 mint sprig
rice, to serve

METHOD

1) Heating oil in a medium sized saucepan. Add the onions and sauté over medium low heat until they’re soft and translucent, around 5 minutes. Add garlic, cumin, turmeric and yellow chilli paste. Season with salt and pepper. Cook for 5 minutes stirring often.

2) Add diced chicken and let cook for a couple of minutes. Add cubed potatoes, carrots, peas, stock, mint sprig and 2 tbsp of the mint. Bring to a boil, reduce the heat to medium low, cover and simmer for 20 minutes.

3) Off the heat add the remainder of the mint and give it a stir.

4) Serve with white fluffy rice. Enjoy!

TIPS
- If you’re using a mild yellow chilli paste (like the "Piki" brand) then use 2 tbsp.
- This dish is made with hierbabuena or spearmint which is a sweet mint. If you can’t find spearmint, normal mint will work just fine.

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