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.
15m
PREP TIME
40m
COOK TIME
222
CALORIES
11
INGREDIENTS
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.
15m
PREP TIME
40m
COOK TIME
222
CALORIES
11
INGREDIENTS
Ingredients 10 (1 cup) Servings
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
- 2 tablespoons ají amarillo paste
- 1 1/4 teaspoons McCormick® Garlic Salt
- 3/4 teaspoon McCormick® Ground Turmeric
- 1/2 teaspoon McCormick® Ground Cumin
- 4 cups cubed peeled potatoes
- 3 cups Kitchen Basics® All Natural Original Chicken Stock
- 1 1/2 cups frozen peas and carrots
- 2 tablespoons chopped fresh mint
INSTRUCTIONS
- 1 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.
- 2 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.
NUTRITION INFORMATION
(per Serving)
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