Pepián de choclo — chicken in corn sauce

Name: Pepián de choclo — chicken in corn sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1000 ml chicken stock; 1000 g raw boneless chicken thigh meat; 2 tsp ground cumin; 1 cup of fresh coriander leaves; 5 garlic clove; 3 cups of raw white choclo corn kernels; 1 large courgette; 2 tbsp sunflower oil; 4 onions; 1 tbsp ají amarillo chilli paste; 2 tsp ground black pepper; 2 tsp salt

Main course
Peruvian

Chicken simmered in a white corn, coriander and ají amarillo sauce.

Active time35 min

Cooking35 min

Total1 hResting : 10 min

Add to my week

Loading your week…

Ingredients

1 cup of fresh coriander leaves
5 garlic cloves
1 large courgette
4 onions
1000 g raw boneless chicken thigh meat
1000 ml chicken stock
2 tsp ground cumin
3 cups of raw white choclo corn kernels
2 tbsp sunflower oil
1 tbsp ají amarillo chilli paste
2 tsp ground black pepper
2 tsp salt

Preparation

Step completed · 1
Cut the chicken into pieces. Coat with salt, pepper and cumin and chill for 10 min. Meanwhile, wash and chop the coriander. Blend the corn, coriander and stock. Peel and chop the onions and garlic. Wash and dice the courgette.
Step completed · 2
Heat the oil in a sauté pan. Brown the chicken in batches and set aside on a dish. Soften the onions in the same pan, then add the garlic. Add courgette and ají paste and sauté for 3–5 min.
Step completed · 3
Pour in the corn mixture and simmer for 5–7 min, stirring often. Return the chicken and cook for another 5–7 min, until cooked through and the sauce has thickened. Continue cooking if necessary. Serve hot.

Allergens

Celery

Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration