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STEWS FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best version of stew. As the cold winter nights approach, it’s time to warm up with some comforting bowls of stew! This is part 6 and today, we’re taking a trip to Peru 🇵🇪, to make some Pollo a la Nortena, a rich and comforting Peruvian chicken stew. Full recipe below (2) Marinade: 2 chicken leg quarters 1 tbsp ground cumin 1 tbsp avocado oil Salt to taste Stew: 1 red onion finely diced 2 tbsp aji panca paste 3 tbsp aji amarillo paste 1 cup chicha de jora (or use kombucha as a replacement) 250ml beer 75g finely chopped coriander 100g squash peeled and grated 400ml chicken stock 1 tbsp dried oregano 1/2 tsp ground cumin Salt to taste To serve: Salsa criolla Beans Rice (1) Start by marinating your chicken with the ingredients listed and place in the fridge for minimum 30 minutes to overnight. Heat up a large stew pot on a medium high heat, then add some oil. Add the chicken and lightly brown on each side, then remove. (2)
Add the red onion and cook for a few minutes until soft. Add the aji panca & aji amarillo paste and cook out for a few minutes. De glaze with the beer & chicha de jora, then cook until reduced by half. Add the squash and coriander and cook for a few minutes. (3) Add the chicken back to the pot, alongside the stock, ensuring it covers the chicken. Season with oregano and cumin, then bring to a simmer, reduce the heat and cook for 30 minutes. Remove the lid, season to taste with salt and black pepper, then serve and enjoy!

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