Entree: Peru – Amazonian Peru – Cazuela de Gallina (Hearty Amazonian chicken stew with root vegetables and bright cilantro-lime finish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), sliced
- 4 cloves garlic, about 12 g, minced
- 2 tbsp (30 g) ají amarillo paste
- 1 tsp (5 g) annatto (achiote) powder or 1 tbsp (15 ml) annatto oil
- 2 medium tomatoes, about 10 oz (285 g), chopped
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch (5 cm) pieces
- 2 green plantains, about 1 lb (454 g), peeled and cut into 1-inch (2.5 cm) rounds
- 2 medium potatoes, about 12 oz (340 g), peeled and halved
- 6 cups (1.4 L) low-sodium chicken broth
- 2 hard-boiled eggs, sliced (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 g) salt, or to taste
- 1 tsp (5 g) freshly ground black pepper, or to taste

Instructions

1. Pat chicken pieces dry and season lightly with salt and pepper. Heat oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken on all sides until golden, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add onion and sauté until translucent, about 5 minutes. Add garlic, ají amarillo paste, and annatto; cook, stirring, 1–2 minutes until fragrant.
3. Add chopped tomatoes and cook until they begin to break down, about 4 minutes. Return the browned chicken to the pot and pour in chicken broth; bring to a gentle boil.
4. Skim any foam, reduce heat to a simmer, cover, and cook 20 minutes. Add yuca, plantain, and potatoes; simmer uncovered until vegetables are tender and chicken is cooked through, about 20–25 more minutes.
5. Adjust seasoning with salt and pepper. Stir in lime juice and chopped cilantro just before serving. Garnish with sliced hard-boiled eggs if using and serve hot with rice or yuca accompaniment.