Peruvian Chicken Stew with Sweet Potatoes and Peanuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cornmeal and potatoes are two of Peru's ancient staples; this recipe incorporates both. We also use a common Peruvian technique: thickening the broth with ground peanuts. Ingredients:
1/2 cup dry-roasted peanuts |
1 tablespoon vegetable oil |
1 1/2 cups thinly sliced onion |
6 cups water |
1/2 cup yellow cornmeal |
1 teaspoon salt |
1 teaspoon ground cumin |
1/8 teaspoon ground allspice |
4 cups julienne-cut peeled sweet potato (about 1 pound) |
1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces |
1/4 cup chopped fresh cilantro |
Directions:
1. Place peanuts in a spice or coffee grinder; process until medium ground.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.
3. Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.
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