Northern Chicken Stew with Creamy Beans
Casserole
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Cook Time
4 h
Servings
8
Difficulty
Medium
Prep Time
60 Min
Description
This northern chicken stew is a comforting and flavorful dish, perfect for cool days. The combination of tender chicken with the chili pepper dressing and jora chicha creates an explosion of authentic Peruvian flavors. Served with creamy beans and rice, it is a complete and satisfying meal. I have been preparing it for years and it is always a success at home. The key is in the dressing, which must be cooked over low heat so that the flavors blend perfectly. Go ahead and try this Peruvian delight! In addition, the beans can be prepared in advance, which facilitates the preparation of the dish.
Ingredients (22 ingredients)
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8 piece chicken drumstick pieces
-
2 piece onions
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3 tbsp ground panca pepper
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2 tbsp ground yellow pepper
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1 tbsp ground garlic
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1 cup jora chicha
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0.5 cup dark beer
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1.5 cup chicken broth
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1 slice loche squash
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1 puñado coriander
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1 tsp ground black pepper
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0.5 tsp ground cumin
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salt to taste
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1.5 cup canary beans
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3 hojas bay leaf
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1 trozo bacon
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1 piece onion
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1 tbsp ground garlic
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1 pinch ground black pepper
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1 pinch ground cumin
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salt to taste
-
oil
Preparation (14 steps)
Season the chicken
In a bowl, mix the chicken drumstick pieces with 1 teaspoon of ground black pepper, ½ teaspoon of ground cumin and salt to taste. Make sure the spices are well distributed.
Sear the chicken
In a large frying pan, heat oil over medium-high heat. Sear the chicken pieces on each side until lightly golden. Remove the chicken from the frying pan and set aside.
Chop the onion
Finely chop 2 onions into quarters and place them in the Thermomix bowl. Program 3 sec./Stufe 5 to chop the onion.
Prepare the dressing
Add oil to the Thermomix bowl with the chopped onion. Program 3 Min./120°C/Stufe 1 to sauté the onion. If the onion starts to burn, add a little water to remove the caramelized chicken remains.
Add the chili peppers and the garlic
Add 3 tablespoons of ground panca pepper, 2 tablespoons of ground yellow pepper and 1 tablespoon of ground garlic to the Thermomix bowl. Program 15 Min./90°C/Stufe 1 to cook the dressing over low heat, stirring occasionally with the spatula.
Incorporate the chicken and the liquids
Return the seared chicken pieces to the Thermomix bowl. Pour in 1 cup of jora chicha, ½ cup of dark beer and 1½ cups of chicken broth until covering the chicken.
Add the squash and the coriander
Grate 1 slice of loche squash and finely chop 1 handful of coriander. Add the grated squash and the chopped coriander to the Thermomix bowl. Program 20 Min./100°C/Stufe 1 to cook the stew until the chicken is tender.
Correct the seasoning
Taste the stew and correct the seasoning with salt if necessary. Add a little more finely chopped coriander before serving.
Soak the beans
Place 1½ cups of canary beans to soak in water overnight.
Cook the beans
The next day, wash the beans well and place them in a pressure cooker with cold water to cover, 3 bay leaves and 1 piece of bacon. Cook for 45 minutes or until they are very soft.
Crush the beans
Remove 1/3 of the cooked beans from the pot and place them in the Thermomix bowl. Program 30 Seg./Stufe 8 to crush them until a smooth cream is obtained. Pour the bean cream back into the pot with the rest of the beans.
Prepare the dressing for the beans
Finely chop 1 onion into quarters and place it in the Thermomix bowl. Program 3 Seg./Stufe 5 to chop the onion.
Sauté the dressing for the beans
Add oil to the Thermomix bowl with the chopped onion, 1 tablespoon of ground garlic, 1 pinch of ground black pepper, 1 pinch of ground cumin and salt to taste. Program 3 Min./120°C/Stufe 1 to sauté the dressing until the onion is translucent.
Incorporate the dressing into the beans
Pour the sautéed dressing into the pot with the beans. Stir well and correct the seasoning.
Finished cooking? Great! 🎉
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Created by
Laura Lopez
3
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
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