Peruvian Chicken Stew with Maca

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Peruvian Chicken Stew

This recipe could also be made into a vegan meal substituting beans or tofu for the chicken and using vegetable bouillon. This is also a Low Sodium recipe. If you require additional salt, add at table.

The Incas used terraced gardens on the hillsides in the Andes. Here they grew yams and maca (see maca on my Peruvian Maca blog) as well as other foods. This is my attempt at cooking like an Inca – Peruvian Chicken Stew with or without Maca. This recipe has been family approved.

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Ingredients

Oil to cover bottom of pot

1 large sweet onion, roughly chopped

1 TB minced garlic

1″ turmeric, minced (optional)

2 bone-in chicken thighs & 2 boneless skinless chicken breasts (this is just my family’s preference – use what you want)

1.5 – 2 lbs yams, rough chopped into 1/4″ to 1/2″ pieces, unpeeled

1 lemon, seeded and quartered

1 lb heirloom or vine-ripened tomatoes, rough chopped 1/4″ to 1/2″ pieces

1 hot yellow pepper, minced (or pepper of your choice )

8oz frozen whole green beans

8oz frozen corn

1 TB epazote (see my Olmec Vegan Stew blog, notes at bottom of page)

2 TB fresh spicey oregano(or 1 TB dried oregano of your choice)

Dash of cinnamon

3 cups water

3 tsps Herb Ox No Sodium Chicken bouillon (see my Low Sodium Chicken Noodle Soup blog, notes at bottom of page [or vegetable bouillon])

2 TB maca powder (optional*) (see my Peruvian Maca blog)

2 TB tomato paste (optional*)

Method

  1. Begin heating pot with lid on while preparing ingredients.
  2. Turn heat to medium high and cover bottom of pot with oil.
  3. Add onions and cook until transparent.
  4. Add garlic and turmeric, stir.
  5. Add chicken and yams.
  6. Add the remaining vegetables, herbs and dry bouillon. DO NOT ADD MACA POWDER AND TOMATO PASTE AT THIS TIME.
  7. Add the water.
  8. Bring to a boil with lid on pot.
  9. Reduce heat and simmer, covered, for 20 minutes.
  10. Cook for 6 hours in your Wonderbag. If cooked for more than 6 hours vegetables will overcook, (or cut vegetables into larger pieces if you will be unable to remove from Wonderbag in 6 hours).
  11. Remove from Wonderbag.
  12. Remove lemons.
  13. *Take 1/2 cup of the liquid and put in a cup. Whisk maca powder and tomato paste into the liquid.
  14. Stir into stew.
  15. Serve over quinoa (or brown rice, or a mixture of both).

*Now here is where the family and I differ. I tasted this recipe before adding the maca and tomato paste and thought it tasted better than after the addition of the healthy maca powder. Next time it will be made without the maca powder and I will continue to get my maca from my afternoon maca drink (see my page on Peruvian maca [bottom of page]).

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3 thoughts on “Peruvian Chicken Stew with Maca”

  1. Zanne says:

    My second bowl of this is sitting next to my laptop right now. I’m not sure which pepper Mom put into it, but there was no heat. It’s that good – spicy, not hot. The texture of the yams and corn were my favorite parts, and the chicken just falls apart in your spoon. Great job, Mom! Definitely make this again!

    1. Okay, my dear. BTW: There is a little left over in the fridge.

      1. Zanne says:

        I love the idea of substituting beans for chicken.

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