Pepián de Choclo - Spicy chicken and corn stew
Combining tender chicken, flavorful corn, and a vibrant blend of chili peppers and cilantro. This spicy, creamy stew is steeped in tradition.
- Prep time
- 7 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 1 kilo chicken thighs (or chicken breasts)
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons cumin
- 3 cups choclo (or white corn kernels)
- 1 cup cilantro leaves
- 1 liter chicken stock (or vegetable stock)
- 4 medium onions (chopped)
- 5 large cloves garlic (minced)
- 1 large zucchini (chopped)
- 1 -2 tablespoons aji amarillo
Instructions
- 1
Start by seasoning the chicken. Combine salt, pepper, and cumin with chicken thighs or breasts. Set aside for 7 – 10 minutes.
- 2
Meanwhile, prepare a blender or bowl to place the white corn kernels and cilantro. Chop the cilantro to make it easier to blend.
- 3
Pour the chicken stock into the blender and blend till smooth or slightly chunky, depending on what you prefer. Set aside.
- 4
In a pan at medium high heat, add the oil. Once this is hot enough, place the chicken thighs or breasts in the pan. Cook in batches until each side has browned and appears seared. Make sure you don't overcook them. Place them aside.
- 5
Set a medium heat on the hob. Using the remaining oil and rendered fat from the chicken, cook the onions until slightly translucent before adding the garlic. Cook until aromatic.
- 6
Add in the zucchini and aji amarillo. Mix for 3 – 5 minutes.
- 7
Pour in the cilantro-corn mixture. Bring to a boil and let this simmer for 5 – 7 minutes. Mix often. Taste and add more salt, pepper, or aji amarillo if needed.
- 8
Add back the chicken and simmer together for another 5 – 7 minutes to fully cook the chicken.
- 9
Serve over rice garnished with dried parsley or cilantro.