Pepián de Choclo - Spicy chicken and corn stew

Method9 steps · about 42 min

1. 1

   Step 1: Start by seasoning the chicken (1 kg). Combine salt (2 teaspoons), pepper (2 teaspoons), and cumin (2 teaspoons) with chicken thighs or breasts. Set aside for 7 – 10 minutes.

   Uses 1 kg chicken thighs or chicken breasts · 2 teaspoons salt · 2 teaspoons pepper · 2 teaspoons cumin

2. 2

   Step 2: Meanwhile, prepare a blender or bowl to place the white corn kernels and cilantro. Chop the cilantro to make it easier to blend.

   Uses 3 cups choclo (or white corn kernels) · 1 cup cilantro leaves

3. 3

   Step 3: Add the liter of stock to the corn and cilantro and blend until smooth or slightly chunky, working in batches if needed. Set aside.

   Uses 1 liter chicken stock (or vegetable stock) · 3 cups corn and 1 cup cilantro leaves

4. 4

   Step 4: In a pan at medium high heat, add the oil (2 tablespoons). 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.

   Uses 2 tablespoons oil · 1 kg chicken seasoned with salt, pepper and cumin

5. 5

   Step 5: Set a medium heat on the hob. Using the remaining oil and rendered fat from the chicken, cook the onions (4 medium) until slightly translucent before adding the garlic (5 large). Cook until aromatic.

   Uses 4 medium onions (chopped) · 5 large cloves garlic (minced) · oil and rendered fat left after chicken browning; no additional oil

6. 6

   Step 6: Add in the zucchini (1 large) and aji amarillo (1 -2 tablespoons). Mix for 3 – 5 minutes.

   Uses 1 large zucchini (chopped) · 1 -2 tablespoons aji amarillo · onion and garlic fried in reserved pan fat

7. 7

   Step 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.

   Uses extra salt to taste for sauce · extra pepper to taste for sauce · extra ají amarillo to taste for sauce · corn/cilantro blended with 1 liter stock, in batches if needed · zucchini and ají cooked with onions and garlic

8. 8

   Step 8: Return the browned chicken to the corn stew and simmer another 5–7 minutes, continuing if needed until the chicken is cooked through.

   Simmer chicken · 7 minUses chicken seared in batches and reserved · blended corn sauce simmered 5–7 minutes with vegetables

9. 9

   Step 9: Serve over rice garnished with dried parsley or cilantro.

   Uses cooked rice for serving · dried parsley or fresh cilantro to garnish, optional · chicken simmered in corn stew until fully cooked