Peruvian Chicken Cau Cau

(c) Ed Valdizán

Ed: Here is a very special recipe for an old, yet still very popular, authentic Peruvian stew. Cau cau is one of my favorite foods in the vast domain of my native land’s cuisine. More than a rigidly-defined specific dish, it is a certain style of cooking a protein (most traditionally tripe, but also chicken, meat, or fish).

The book Vocabulario de la cocina Limeña* describes this dish as “a stew of cooked tripe cut into small squares and diced potatoes, seasoned with yellow hot pepper, onion, and garlic.” There are several theories about how cau cau got its name, which probably comes either from Quechua (the language of the Incas and of many indigenous people to this day) or from the language of the many thousands of Chinese immigrants to Peru in the nineteenth century.

Since not everyone likes tripe, chicken, beef or fish can be used in place of this ingredient. What is universal and unchangeable is the singular and unique way this dish is cooked with the rest of its ingredients. The distinct yellow color comes from the use of ground turmeric.

Cau cau recipes call for one or more fresh Peruvian yellow hot peppers (known as ají amarillo); if that is not available, you can substitute a jalapeño. The flavor added here by the fresh peppermint leaves is very distinct and is it a refreshing twist on Latin American cuisine.

This delicious dish reminds me of my Peruvian roots and boyhood home in Lima, when my mother was in the kitchen and used to send me to set the table just before lunch, our main meal of the day.

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Peruvian Chicken Cau Cau

An authentic Peruvian stew. Traditionally made with tripe, chicken is the protein of choice in this version.

Course Main Course

Cuisine Latin American

Keyword cau cau, chicken, Peruvian

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 servings

Calories 330 kcal

Author Ed Valdizán / comboplate.net

Ingredients

• 3 tablespoons olive oil
• 2 cups finely chopped onion
• 1 fresh Peruvian yellow hot pepper, seeded and minced (or substitute a fresh jalapeño)
• 1 tablespoon ground turmeric
• ½ tablespoon minced fresh garlic or garlic paste
• ¼ tablespoon ground cumin
• 1 lb. boneless and skinless chicken breast
• 6 cups chicken broth
• 4 medium-sized red potatoes. peeled and cut into small cubes
• ½ cup diced carrots
• ½ cup chopped celery (use stalks and leaves)
• 2 sprigs of fresh spearmint, 1 minced and 1 whole
• ½ cup fresh or frozen green peas
• ½ teaspoon salt
• ½ teaspoon ground white pepper

Instructions

1. In a large frying pan, heat the oil. Add the chopped onion and cook until it becomes translucent. Add the minced hot pepper, turmeric, garlic, and cumin; cook and stir until well combined and cooked through.

2. Cut the chicken breast in cubes of about 1 inch square. Add the chicken to the fried onion and spices in the skillet. Stir and sauté until all sides of the chicken meat have turned white.
3. Add the chicken broth, potatoes, carrots, celery, and whole sprig of peppermint. Turn the heat up and cover with a lid until it starts boiling. Then, take the lid off and turn the heat down to medium.
4. Cook it for 25 minutes more, until carrots are fully cooked and about 60% of the liquid has evaporated. Add the peas, salt, white pepper, and the remaining (minced) peppermint and stir once more. Let it simmer on low heat for 10 minutes.

5. Serve your delicious Peruvian Chicken Cau Cau with fluffy white rice.

Recipe Notes

Variation:  You can replace the potatoes with diced zucchini if you want to reduce carbs, but remember to add the zucchini near the end of the cooking process, since it cooks very fast.

*Tam Fox, A. (2010). Vocabulario de la cocina limeña. Lima: La Casa del Libro Viejo