Olluco Stew with Chicken

Olluco Stew with Chicken

Casserole

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Cook Time

1 h

Servings

4

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Olluco Stew with Chicken is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This olluco stew with chicken is a traditional Peruvian dish that comforts the soul. Olluco, an Andean tuber, gives it a unique texture and a slightly sweet flavor that combines perfectly with the chicken. I have been preparing it for years and it is always a success at home. The key is in the sofrito, which must be very aromatic. It is ideal for cold autumn or winter days, accompanied by white rice. Dare to try this Andean delight!

Ingredients (11 ingredients)

  • 1 kilogramo Olluco
  • 0.5 kilogramo Chicken
  • 6 piece Yellow potatoes
  • 30 gramos Ground red pepper
  • 30 gramos Ground yellow pepper
  • 30 gramos Ground garlic
  • 1 bunch Parsley
  • 1 pinch Salt
  • 1 chorro Oil
  • 1 pinch Oregano
  • 1 piece Onion

Preparation (7 steps)

1

Chop the onion

Thermomix® Setting
3 sec/Speed 5

Cut the onion into quarters and place it in the Thermomix glass. Chop for 3 seconds at speed 5. With the spatula, lower the remains of the walls of the glass.

3
2

Sofrito of onion and oregano

Thermomix® Setting
3 min/248°F/Speed 1 120

Add a splash of oil to the Thermomix glass. Sauté the onion for 3 minutes at 120°C at speed 1. Add oregano to taste.

180
3

Add peppers and garlic

Thermomix® Setting
1 min/248°F/Speed 1 120

Add 30 grams of ground red pepper and 30 grams of ground yellow pepper to the Thermomix glass. Stir for 1 minute at 120°C at speed 1. Then, add 30 grams of ground garlic and stir for 1 more minute at 120°C at speed 1.

60
4

Incorporate the chicken

Thermomix® Setting
5 min/248°F/Speed 1 120

Cut ½ kilogram of chicken into small squares. Add the chicken to the sofrito in the Thermomix glass. Cook for 5 minutes at 120°C at speed 1.

300
5

Add olluco and potato

Peel and cut 1 kilogram of olluco and 6 yellow potatoes into pieces. Add the olluco and potato to the Thermomix glass. Stir with the spatula to mix well.

6

Cook the stew

Thermomix® Setting
30 min/212°F/Speed 1 100

In a cup, dissolve a pinch of salt in half of water. Pour the mixture into the Thermomix glass. Cook for 30 minutes at 100°C at speed 1.

1800
7

Add parsley

Once the chicken is soft, turn off the Thermomix. Chop fresh parsley and add it to the stew. Mix with the spatula.

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About this recipe

Olluco stew with chicken is a dish that reminds me of my grandmother. She was a master in Andean cuisine and always prepared this stew with great care. I remember the aroma filling the whole house and we all gathered around the table to enjoy this comforting dish. Although she did it in the traditional way, in a clay pot over a wood-burning stove, I have adapted the recipe to prepare it in the Thermomix®, maintaining the essence and the original flavor. The olluco is the star ingredient of this stew. This Andean tuber, with a crunchy texture and a slightly sweet flavor, provides a unique consistency to the dish. It is important to choose fresh and firm ollucos. Yellow potatoes, on the other hand, fall apart a little during cooking, thickening the sauce and providing a smooth and creamy flavor. The chicken, cut into small pieces, is impregnated with all the flavors of the sofrito and becomes tender and juicy. The secret of a good olluco stew with chicken is in the sofrito. The onion must be finely chopped and sautéed slowly until it is transparent and lightly golden. The peppers, both red and yellow, provide the characteristic flavor of Peruvian cuisine. It is important to use good quality and freshly ground peppers to obtain the maximum flavor. Garlic, of course, is essential to give an aromatic touch to the sofrito. In the Thermomix®, it is essential to respect the indicated times and temperatures so that the sofrito is perfect. A trick is to add a pinch of sugar to the sofrito to enhance the flavor of the onion. For a vegetarian or vegan version, the chicken can be substituted with portobello mushrooms cut into large pieces or with firm tofu previously marinated in soy sauce and spices. You can also add other vegetables such as carrots, peas or corn to enrich the stew. As for the spices, you can add cumin, black pepper or a little huacatay to give it a more Andean touch. Olluco stew with chicken is traditionally served with fluffy white rice. It can also be accompanied with a fresh tomato and onion salad or with a portion of cancha serrana (toasted corn). For an extra touch of flavor, you can add a little crumbled fresh cheese at the time of serving. Olluco stew with chicken can be stored in the refrigerator for up to three days. It can also be frozen for up to one month. To reheat, it is recommended to do it over low heat in a pot or in the microwave. You can prepare the sofrito in advance and store it in the refrigerator until the time of cooking the stew. This saves time and facilitates the preparation of the dish.

Created by

Paula Rivera

Paula Rivera

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Tags

#Meat #Hearty #Hot #Peruvian

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