Welcome to our delicious journey into the world of Peruvian cuisine! Today, we’re going to explore a wonderful dish called Carapulcra con Pollo, or Chicken Carapulcra. This dish is not just a meal; it carries with it a rich history and cultural significance that dates back to the ancient Inca civilization.
Carapulcra is a mouthwatering stew made with dried potatoes, spices, and chicken. Its popularity comes from its unique flavors and the way it brings people together around the dining table. It’s a comforting dish that is perfect for family gatherings and special occasions, making it a favorite among many Peruvians and food lovers worldwide.
Ingredients
| Ingredient | Quantity |
| Chicken, cut into pieces | 2 lbs |
| Dried potatoes (papa seca) | 1 lb |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Ground peanuts (or almond flour) | 1 cup |
| Peruvian panca chili paste | 2 tablespoons |
| Cilantro, chopped | 1/4 cup |
| Chicken broth | 4 cups |
| Salt and pepper | To taste |
| Olive oil | 2 tablespoons |
Step-by-Step Instructions
- Prepare the Dried Potatoes: Rinse the dried potatoes in cold water and soak them for about 30 minutes to soften them.
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until they are browned on all sides. This should take about 5-7 minutes.
- Add the Aromatics: Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, around 3-4 minutes.
- Add the Spices: Stir in the ground peanuts and Peruvian panca chili paste, mixing well to enhance the flavor. Cook for another 2 minutes.
- Introduce the Broth: Pour in the chicken broth and bring it to a boil.
- Add the Potatoes: Once boiling, add the soaked dried potatoes. Reduce the heat and let it simmer for about 30-40 minutes, until the chicken is cooked through and the flavors meld together.
- Season: Taste and adjust the seasoning with salt and pepper.
- Finish with Cilantro: Just before serving, stir in the chopped cilantro for a fresh flavor.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 350 | 17% |
| Protein | 30g | 60% |
| Carbohydrates | 40g | 13% |
| Fats | 12g | 18% |
| Vitamins | Various | Varies |
Tips and Tricks
- Make it Spicier: If you enjoy a kick, add more panca chili paste or fresh peppers.
- Vegetarian Version: Substitute chicken with chickpeas or lentils for a vegetarian option.
- Slow Cooker Option: You can prepare this dish in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.
- Avoid Overcooking: Be careful not to overcook the potatoes; they should be tender but not mushy.
FAQs
What is Carapulcra?
Carapulcra is a traditional Peruvian stew made primarily with dried potatoes, chicken, and a mix of spices, offering a unique blend of flavors.
Can I use fresh potatoes instead of dried?
Yes, but dried potatoes give Carapulcra its characteristic flavor and texture. If you use fresh potatoes, adjust your cooking time accordingly.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Is Carapulcra gluten-free?
Yes, this dish is naturally gluten-free since it contains no wheat products.
Can I make this dish in advance?
Absolutely! Carapulcra tastes even better the next day, as the flavors continue to meld together.
What should I serve with Carapulcra?
Carapulcra pairs nicely with rice or corn salad for a complete meal.
Can I freeze Carapulcra?
Yes, you can freeze it. Just make sure to store it in a freezer-safe container for up to 3 months.
What is the best way to enhance the flavor?
Adding fresh herbs like cilantro or serving with lime juice can enhance the overall flavor of Carapulcra.
Can I use other meats?
Definitely! This recipe works well with meats like pork or beef if you want to try something different.
Enjoy making and sharing this Carapulcra con Pollo recipe with family and friends. It’s a dish rich in flavor and history sure to impress everyone at your table!
