Creamy Chickpea Carapulcra with Aji Panca Chicken and Pickled Herb Onion

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the sweet potato cubes with 1 tablespoon vegetable oil, a pinch of salt, and some black pepper. Spread on a tray and roast for 25 to 30 minutes, turning halfway through, until golden and tender.

2. 2

   2. Meanwhile, place the dried potato in a bowl, cover with warm water, and soak for 15 minutes. Then rinse and drain well.

3. 3

   3. In a medium bowl, combine the sliced red onion with the lime juice, red vinegar, mint, 2 tablespoons cilantro, a pinch of salt, and a pinch of black pepper. Gently massage the onion and let the pickle rest while the rest cooks.

4. 4

   4. Season the chicken with half of the salt, half of the black pepper, half of the cumin, and 2 tablespoons of aji panca paste. Mix well to coat all the pieces.

5. 5

   5. Heat 1 tablespoon vegetable oil in a wide pot or deep skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until colored, without fully cooking it through. Remove and set aside.

6. 6

   6. In the same pot, add the remaining tablespoon of vegetable oil if needed. Add the diced red onion and cook for 5 to 6 minutes over medium heat until soft. Add the garlic and cook 1 minute more.

7. 7

   7. Add the remaining aji panca paste, the aji amarillo paste, the rest of the cumin, dried oregano, ground cinnamon, and ground clove. Cook for 2 minutes, stirring, so the chile paste fries properly.

8. 8

   8. Stir in the chopped tomato and cook for 3 minutes until it starts to break down. Add the drained dried potato, ground peanuts, and bay leaves. Mix so everything is coated in the flavor base.

9. 9

   9. Pour in the chicha de jora and let it boil for 2 minutes so the stronger alcohol cooks off. Then add the hot chicken stock and the cooked chickpeas. Lower to medium-low heat and cook for 20 minutes, stirring occasionally, until the dried potato softens and the stew thickens.

10. 10

    10. Return the seared chicken to the pot along with any juices. Cook for 10 to 12 minutes more over low heat, until the chicken is fully cooked and tender and the sauce is creamy. Adjust with the remaining salt and black pepper to taste. Remove the bay leaves.

11. 11

    11. Turn off the heat and add the remaining cilantro. Stir gently to perfume the carapulcra without losing the herb’s fresh color.

12. 12

    12. Serve the chickpea carapulcra hot, place the aji panca chicken on top, add the roasted sweet potato on the side, and finish with the pickled herb onion.