Peruvian Chicken Cauchi with Peanuts, Aji Amarillo, and Herb Rice

Name: Peruvian Chicken Cauchi with Peanuts, Aji Amarillo, and Herb Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 4 cloves garlic; 2 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 cups red onion; 4 tbsp aji amarillo paste; 1 tbsp aji panca paste; 1/2 cup unsalted roasted peanuts; 2 cups chicken broth; 14 oz yellow potato; 1 cup carrot; 1/2 cup peas; 1/2 cup evaporated milk; 1/2 cup fresh cilantro; 2 tbsp fresh mint; 1 1/4 cups long-grain rice; 2 cups water

An original stew inspired by classic Peruvian Creole flavors: seared chicken simmered in a silky sauce of aji amarillo, peanuts, and broth, served with rice scented with cilantro and mint. Comforting, aromatic, and deeply Peruvian.

25 minPrep

40 minCook

65 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
12 g garlic (chopped fino)
30 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided)
200 g red onion (chopped diced small)
60 g aji amarillo paste
15 g aji panca paste
70 g unsalted roasted peanuts (ground fino)
500 ml chicken broth (hot)
400 g yellow potato (pelada and diced medium)
120 g carrot (sliced finas)
80 g peas (fresh or congeladas)
120 ml evaporated milk
20 g fresh cilantro (chopped, divided)
6 g fresh mint (chopped)
240 g long-grain rice (enjuagado)
480 ml water (for the arroz)

Nutrition facts

per serving

632 kcal

Calories

36 g

Protein

45 g

Carbs

34 g

Fat

4 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyPeanuts

Instructions

1
1. In a bowl, mix the chicken with 4 g (3/4 tsp) salt, black pepper, cumin, half of the minced garlic, and the lime juice. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the rice and sauté for 2 minutes, stirring constantly. Add the water, 2 g (1/4 tsp) salt, half of the cilantro, and the mint. Once it boils, reduce the heat to low, cover, and cook for 15 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
3
3. Meanwhile, heat the remaining 2 tbsp oil in a wide pot or deep skillet over medium-high heat. Brown the chicken in batches for 2 to 3 minutes per side until lightly colored. Remove and set aside.
4
4. In the same pot, add the red onion and cook for 5 minutes until softened. Stir in the remaining garlic, aji amarillo paste, and aji panca paste. Cook for 2 minutes, stirring, until the paste becomes fragrant and glossy.
5
5. Add the ground peanuts and mix well. Gradually pour in the hot chicken broth, stirring to form a smooth sauce. Add the yellow potato and carrot, then return the chicken to the pot.
6
6. When the mixture comes to a gentle simmer, lower the heat to medium-low, partially cover, and cook for 18 minutes, stirring occasionally, until the potato is tender and the chicken is cooked through.
7
7. Stir in the peas, evaporated milk, and the remaining cilantro. Cook 4 minutes more over low heat, without letting it boil vigorously, until the sauce turns creamy. Adjust with the remaining 2 g (1/4 tsp) salt if needed.
8
8. The internal temperature of the chicken should reach 165°F (74°C). If you want to keep the dish warm before serving, hold it covered in a low oven at 200°F (95°C) for up to 10 minutes.
9
9. Serve the chicken cauchi hot with the herb rice on the side. Portion the sauce, potato, carrot, and peas evenly so each serving stays balanced.

Chef tips

For a smoother sauce, whisk the ground peanuts with part of the broth before adding them to the pot. If you want a deeper color, sauté the aji amarillo for one extra minute without burning it.

Substitutions

You can replace chicken thighs with chicken breast, reducing the cooking time slightly. Yellow potato can be replaced with Yukon Gold potatoes. If you do not have mint, use only cilantro in the rice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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