Peruvian Chicken Chupe is a heartwarming and rich stew that envelops you in the traditional flavors of Peruvian cuisine. This dish is a symphony of textures and tastes, each ingredient contributing to its complex profile. It begins with heating vegetable oil in a large pot, to which finely chopped onions and minced garlic are added, sautéed until the onions turn translucent and fragrant. The signature aji amarillo paste and paprika are then stirred in, imparting the dish with its distinctive color and a subtle, earthy heat.
The chicken pieces are browned to perfection, seasoned with salt, black pepper, and ground cumin. Once the chicken is golden, hearty chicken broth is poured in, bringing the mixture to a boil before it is allowed to simmer, letting the chicken cook through and absorb the amalgamation of flavors.
Cubed potatoes, sliced carrots, green peas, corn kernels, and rice are then introduced to the pot, creating a wholesome base. This mixture simmers until the vegetables are tender and the rice is fully cooked, adding a comforting starchy balance to the stew. A luxurious blend of evaporated milk and heavy cream is whisked together and slowly integrated, making the broth creamy and rich without overwhelming the other components.
As the final touches, cracked eggs are carefully dropped into the simmering soup, poaching gently until set, and a generous handful of fresh cilantro is stirred in, infusing the chupe with a refreshing lift. The result is a soup that is not just a meal but an experience, resonant with the flavors of Peru.
Interesting to note is that chupe signifies a thick, hearty stew in Peruvian cuisine and each region boasts its own variations, reflecting local flavors and ingredients. This dish is a testament to the Peruvian spirit—inviting, rich, and layered with history and culture.
Ingredients
1 whole chicken, cut into pieces
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsp aji amarillo paste
1 tbsp paprika
1 cup green peas
1 cup corn kernels
2 medium potatoes, peeled and cubed
2 large carrots, sliced
1/4 cup long-grain rice
1/2 cup evaporated milk
1/2 cup heavy cream
1/2 cup chopped fresh cilantro
4 cups chicken broth
1/4 cup vegetable oil
4 large eggs
1/2 tsp ground cumin
Salt to taste
Black pepper to taste
Directions
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
3. Stir in the aji amarillo paste and paprika, and cook for another minute.
4. Add the chicken pieces to the pot. Season with salt, black pepper, and ground cumin. Cook until the chicken is browned on all sides.
5. Pour in the chicken broth and bring to a boil.
6. Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the chicken is cooked through.
7. Add the cubed potatoes, sliced carrots, green peas, corn kernels, and rice to the pot. Stir well and let it simmer until the vegetables and rice are cooked, about 20-25 minutes.
8. In a separate bowl, whisk together the evaporated milk and heavy cream. Slowly pour this mixture into the pot, stirring continuously.
9. Continue to cook for another 5 minutes, allowing the flavors to blend together.
10. Taste the soup and adjust the seasoning with more salt and pepper if needed.
11. Carefully crack the eggs into the simmering soup and let them cook until they are set, about 3-4 minutes.
12. Stir in the chopped fresh cilantro.
13. Serve hot.