Carapulcra
A quick and hearty Peruvian-style stew of chicken and potatoes simmered in a creamy, spiced sauce. This simplified version brings the rich flavors of the classic dish to your table in about 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs
- 1.5 lb potatoes
- 1 medium onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1 cup coconut milk
Instructions
- 1
Cut the 1.5 lb chicken thighs and 1.5 lb potatoes into bite-sized pieces. Dice the 1 medium onion and mince the 2 garlic cloves.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Add the chicken and cook until browned on all sides, about 5 minutes. Remove and set aside.
- 3
In the same skillet, add the onion and garlic. Cook until soft, about 3 minutes. Stir in the 1 tsp cumin and cook for 1 minute until fragrant.
- 4
Return the chicken to the skillet. Add the potatoes and 1 cup coconut milk. Bring to a simmer, then cover and cook until potatoes are tender and chicken is cooked through, about 15 minutes.
- 5
Uncover and simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Measuring cups and spoons
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