This traditional Peruvian stew, known as Cau Cau, is typically made with tripe and served with rice. It can also be prepared with seafood, shellfish or chicken. This version is made with chicken in the creole-style – with ají amarillo paste, a Peruvian yellow hot pepper paste, onions, garlic, potatoes, turmeric and mint.
Heat oil in 5-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add ají amarillo paste, garlic salt, turmeric and cumin; cook and stir 1 minute.
Stir in potatoes and stock; bring to boil. Reduce heat to medium; simmer, uncovered, 15 minutes. Add peas and carrots; simmer 10 minutes longer or until vegetables are tender. Stir in mint. Serve with cooked white rice, if desired.
• Ají amarillo paste is also known as yellow hot pepper paste. It can be found in Latin markets, online specialty stores or the Latin aisle of some supermarkets.
• If a thicker stew is desired, use 5 cups cubed peeled potatoes.