🛒 Ingredients
- 600g skin‑less chicken breast, cubed
- 400g white potatoes, peeled and cubed
- 1 medium finely chopped red onion
- 2 crushed garlic cloves
- 1 seedless red bell pepper, sliced
- 1 canned crushed yellow chili (140g)
- 1 canned coconut milk (400ml)
- 1 homemade chicken stock (600ml)
- 1 tablespoon ground cumin
- 1 tablespoon fresh chopped cilantro
- to taste salt and black pepper
👨🍳 Step-by-step instructions
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Step 1: In a pot, heat 2 tablespoons of olive oil to 180 °C. When the surface is bubbling, add the onion and garlic, and fry for 2 min without stirring so they don’t break apart. The goal is to give the onion a golden tone without caramelizing, avoiding sugar release that would upset the flavor balance.
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Step 2: Add the chicken cubes and brown them at 200 °C for 3 min per side. The temperature triggers the Maillard reaction, sealing the surface and locking in juices that keep the meat tender.
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Step 3: Add the potatoes and red pepper, and stir to coat them with the aromatic mixture. Pour in the yellow chili, coconut milk, and chicken stock. Add cumin and season with salt and pepper to taste.
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Step 4: Bring the mixture to a boil, then reduce the heat to 70 °C and simmer, covered, for 25 min. The low temperature allows the potatoes to soften without disintegrating, preserving the stew’s structure.
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Step 5: When the broth has thickened slightly, sprinkle fresh cilantro and adjust seasoning. Serve hot, with a lemon slice on the side if you want a sharp note to cut the creaminess.
💡 Chef's tip
To prevent the yellow chili from becoming bitter, add the coconut milk before the broth reaches 95 °C; the coconut fat neutralizes the phenolic compounds that cause bitterness at temperatures above 100 °C.
📝 Our take
Esta cazuela combina la suavidad del pollo con la intensidad del ají, creando una explosión de sabor que recuerda a los mercados de Lima. El toque ahumado del pimentón de la Vera le da profundidad sin opacar la frescura del cilantro. Cada bocado es una conversación entre España y Perú, una mezcla que te atrapa y no suelta. Un plato que, una vez probado, se vuelve una obsesión gastronómica.
🍷 Wine & food pairing
Un vino blanco de la DO Rías Baixas, Albariño, con su acidez vibrante y notas cítricas, corta la grasa del guiso y realza el picor del ají amarillo.
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