Green Chicken Carapulcra with Dried Potatoes, Apple, and Toasted Peanuts

Instructions

1. 1

   1. Place the dried potatoes in a bowl, rinse them well, and soak them in warm water for 20 minutes. Drain and set aside.

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   2. Season the boneless chicken thigh pieces with 1 teaspoon of the salt, black pepper, and ground cumin.

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   3. Heat a large pot over medium-high heat. Add the vegetable oil and brown the chicken for 5 to 7 minutes, turning to sear several sides. Remove the chicken and set it aside on a plate.

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   4. In the same pot, reduce to medium heat and add the red onion. Cook for 6 to 8 minutes until softened. Add the garlic, ají panca paste, and ají amarillo paste; cook for 2 minutes, stirring so the paste fries gently without burning.

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   5. Blend the fresh cilantro, fresh spinach, and chicha de jora with 1 cup of the chicken stock until you have a smooth green sauce.

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   6. Pour the green sauce into the pot and cook for 3 minutes over medium heat, stirring. Add the dried oregano, ground cinnamon, and diced green apple.

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   7. Return the browned chicken to the pot. Add the soaked dried potatoes, yellow potato, and the remaining hot chicken stock. Mix well, bring to a gentle boil, then reduce to medium-low heat.

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   8. Cook the stew partially covered for 30 minutes, stirring every 8 to 10 minutes to prevent the dried potatoes from sticking to the bottom. If the stew becomes too thick, add the extra stock or water.

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   9. Stir in the ground roasted peanuts and cook 5 minutes more so the stew develops a thick, velvety texture. Taste and adjust with the remaining salt if needed.

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    10. Let the carapulcra rest for 5 minutes off the heat before serving. It should be thick, saucy, and very aromatic.

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    11. If you want to reheat it, do so over low heat until fully hot, about 165 °F / 74 °C in the center, adding a splash of stock if it has thickened too much.