Pepián de Choclo: A Peruvian Chicken and Corn Stew
Pepián de choclo is a thick, savory stew that features a creamy, hearty base made with choclo (Andean corn) and cilantro. My version of this traditional Peruvian stew includes boneless, skinless chicken thighs, and is served with simple Peruvian rice and salsa criolla.
👩🏻🍳 Tamara Talks – About Pepián de Choclo
There’s something profoundly comforting about a bowl of Pepián de Choclo during the winter months. This traditional Peruvian stew, with its creamy corn base, tender chicken, ají amarillo chile, and aromatic spices, represents the very heart of Andean home cooking. Unlike the more internationally famous Peruvian dishes like ceviche or ají de gallina, Pepián de Choclo is more likely to be a dish that abuelita passes down to a grandchild than seen on the menu of a fine dining restaurant. In researching this dish, I found that every family has their own version.
What makes this chicken and corn stew truly special is its star ingredient – choclo. Choclo is the giant Andean corn that transforms into a creamy, naturally sweet base that reminds me of a coarsely ground polenta or tamales. It’s rustic yet refined, simple yet deeply flavorful – the kind of dish that makes you understand why Peruvian cuisine has captured the world’s attention.
🌽What is Choclo?
Choclo is not the sweet corn that Americans are accustomed to. It is an ancient variety of corn that has been cultivated in the Andean highlands for thousands of years, and it’s as different from standard corn as a beefsteak tomato is from a grape tomato.
Appearance
The most immediately striking feature of choclo is its size. Each kernel is huge – two to three times larger than sweet corn kernels. These kernels are plump, starchy, and have a distinctive chewy texture that’s quite different from the crisp snap of sweet corn. The kernels are typically white or pale yellow, though purple varieties also exist in certain regions of Peru. The purple variety I am familiar with is maiz morado, and I use it in recipes like chicha morada, mazamorra morada, and a chicha and pisco cocktail.
When you bite into a cooked choclo kernel, you’ll notice it has a floury, almost potato-like quality combined with a subtle sweetness. The texture is dense and satisfying, with a slight chewiness that makes each kernel feel substantial. Unlike sweet corn, which is tender and juicy, choclo has a more robust, hearty character that stands up beautifully to long cooking times.
Nutrition
Choclo is a nutritional powerhouse that sustained Andean civilizations for millennia. It’s significantly higher in starch and protein than sweet corn, making it more filling and nutritionally dense. The kernels are rich in complex carbohydrates, providing sustained energy—which is why it was such an important staple for people living and working at high altitudes where the body requires more calories.
This ancient corn variety is also an excellent source of dietary fiber, B vitamins (particularly niacin and thiamine), and essential minerals like magnesium, phosphorus, and potassium. The high fiber content aids digestion and helps regulate blood sugar levels, while the protein content makes it a valuable component of vegetarian and plant-based diets in the Andes.
Where to Find It
- Latin American grocery stores (especially those specializing in Peruvian or Andean products)
- Online retailers like Amazon, Goya Foods, and specialty importers
- Some Whole Foods and international sections of larger supermarkets will carry frozen or dried choclo
- Frozen food sections of Latin markets (often more readily available than fresh). It does not need to be cooked prior to making this dish.
- Dried mote pelado (dried choclo) may be found in Latin markets, this needs to be soaked overnight and cooked until tender before using in the recipe.
Substitutions: If you absolutely cannot find choclo, canned hominy will work in a pinch. Rinse and drain to remove the starch.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
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🔪 Step-By-Step Instructions
This section provides some additional detail and notes to the basic instructions in the recipe card below.
- Pat the cubed chicken completely dry with paper towels. This is crucial for achieving good browning. Season generously on all sides with salt, freshly ground pepper, and 1 teaspoon of the ground cumin. Set aside at room temperature while you prepare the other ingredients.
- Prepare the corn and cilantro base – Add 1 cup of the chicken broth to the blender with the choclo kernels and the tender stems and leaves of the entire bunch of cilantro. Blend until you have a creamy, somewhat thick mixture. This will be the base for your stew, giving it that characteristic rustic, creamy texture. Set this purée aside.
- Brown the chicken – Heat the olive oil in a large, heavy-bottomed pot or dutch oven over medium-high heat. When the oil is shimmering and hot (but not smoking), add the cubed chicken in a single layer, working in batches if necessary to avoid crowding. Brown the chicken for 4-5 minutes on each side until golden brown. You’re not cooking the chicken through at this point—just developing flavor and color. Transfer the browned chicken to a plate and set aside.
- Sauté the Aromatics – Reduce the heat to medium. In the same pot, using the flavorful oil and browned bits left from the chicken, add the diced onions and red bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and translucent with golden edges. If the bottom of the pot starts to get too dark, add a splash of broth and scrape up the browned bits with a wooden spoon – this is pure flavor.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will turn bitter.
- Add the ají amarillo paste, ají panca or mirasol if using, and remaining ground cumin to the pot. Stir constantly for about 1 minute, allowing the spices to bloom in the oil and become fragrant. This step is crucial for developing deep, complex flavors. The mixture should be very aromatic and should darken slightly.
- Build the stew – Add the corn and cilantro puree you prepared earlier to the pot, stirring well to combine with the onion and spice mixture. Cook for 2-3 minutes, stirring frequently, until the mixture thickens slightly and the raw corn smell dissipates.
- Pour in 1/2 cup of the remaining chicken broth. Stir well, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot, nestling it into the liquid. The liquid should come about three-quarters of the way up the chicken pieces. If needed, add more water or broth. NOTE: It should not be swimming in sauce.
- Cover and simmer 7-8 minutes to cook the chicken through.
- To finish, add half and half, and cheese if using. Check for seasoning, and adjust as needed. Return to almost a simmer, but do not boil. Enjoy!
broth if necessary, and taste for seasoning. Serve with salsa criolla and
simple Peruvian rice for a fabulous meal!
❓FAQ
Absolutely! In fact, like many stews, Pepián de Choclo often tastes even better the next day after the flavors have had time to meld. Prepare the stew completely, let it cool to room temperature, then refrigerate in an airtight container for up to 3-4 days. When reheating, you may need to add a bit more broth or water, as the stew will thicken considerably in the refrigerator as the starches from the choclo continue to absorb liquid. Reheat gently over medium-low heat, stirring occasionally, until heated through. You can also freeze Pepián de Choclo for up to 3 months. Thaw overnight in the refrigerator before reheating.
You can freeze Pepián de Choclo for up to 3 months. Thaw overnight in the refrigerator if possible before reheating. Reheat gently over medium-low heat, stirring occasionally, until heated through. Add additional broth or water as necessary.
Yes! This recipe adapts beautifully to vegetarian and vegan diets. Replace the chicken with hearty vegetables like butternut squash, sweet potatoes, or cauliflower, cut into large chunks. You can also add chickpeas or white beans for protein. Use vegetable broth instead of chicken broth. For a vegan version, skip any cheese garnish or use a plant-based alternative. The cooking time will be shorter—about 30-35 minutes total—since vegetables cook faster than chicken. The corn and cilantro base will still provide that wonderful rustic, creamy texture, and the ají amarillo will deliver all the flavor you need.
The consistency of Pepián de Choclo can vary depending on the type of corn you use and how much starch it releases. If your stew is too thick, simply add more chicken broth or water, 1/4 cup at a time, stirring well and allowing it to heat through before deciding if you need more.
As an American cooking at home, finding fresh (or even frozen) choclo is challenging. I buy dried mote pelado (dried giant corn), and use my Instant Pot to cook it to al dente. It requires an overnight soak, and about 45 minutes under pressure without salt. Allow it to de-pressurize about 10 minutes before releasing the pressure. Alternatively, you can simmer about 2 hours on the stove after soaking overnight.
Cooked choclo freezes very well. I typically make an entire bag, and freeze any that I don’t use for future use. We love this aguadito de pollo and this solterito salad.
Using the right pot is important. A heavy-bottomed pot or dutch oven is ideal for this Peruvian stew. These pots distribute heat evenly, preventing hot spots that can cause burning or sticking. They also retain heat well, which is perfect for the long, gentle simmering this dish requires. If you don’t have a Dutch oven, a large, heavy stockpot will work, but you may need to stir more frequently to prevent sticking.
Served with simple Peruvian rice or roasted potatoes, this Peruvian chicken and corn stew is elegant enough for a dinner party, and simple enough for a family meal. I always make a full recipe, and freeze half of it for another meal! If you try it, do let me know in the Comments section below, and don’t forget to rate and review!
Pepián de Choclo Recipe
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Equipment
- Ninja Power Blender Pro 1800 watts
Ingredients
- 1 ½ pounds boneless, skinless chicken - breast or thighs
- ½ teaspoon sea salt and several grinds of pepper
- 2 teaspoons ground cumin - divided use
- 1 tablespoon olive oil - more as needed
- 1 ½ cups choclo corn kernels - must either be fresh, frozen, or cooked dried choclo (mote pelado)
- 2 cups chicken broth - divided use
- 1 bunch cilantro - leaves and tender stems only
- 1 onion - chopped
- 1 red bell pepper - diced
- 3 cloves garlic - minced
- 2 tablespoons ají amarillo paste - see Ingredients Notes in post
- 1 tablespoon ají panca (optional) - or ají mirasol
- 1 cup half and half - or evaporated milk
- 2 ounces grated parmesan (optional but delicious) - see Ingredients Notes in Post for additional cheese options!
- sea salt and fresh ground pepper
Instructions
- Pat the cubed chicken completely dry with paper towels. Season with salt, pepper, and cumin. Set aside
- Add 1 cup of the chicken broth to the blender with the choclo and cilantro. Blend until you have a creamy, somewhat thick mixture. Set this purée aside.
- Heat the olive oil over medium-high heat. Add the cubed chicken in a single layer, working in batches if necessary to avoid crowding. Brown the chicken for 4-5 minutes on each side until golden brown. Transfer the browned chicken to a plate and set aside.
- Reduce the heat to medium. If the pot is dry, add a drizzle of olive oil. Add the onions and red bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft with golden edges.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant. Add the ají amarillo paste, ají panca or mirasol if using, and remaining ground cumin to the pot. Stir constantly for about 1 minute.
- Add the corn and cilantro purée to the pot, stirring well to combine with the onion and spice mixture. Cook for 2-3 minutes, stirring frequently, until the mixture thickens slightly and the raw corn smell dissipates.
- Pour about ½ cup of the remaining chicken broth into the pot, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot, nestling them into the liquid. The liquid should come about three-quarters of the way up the chicken and vegetables. If needed, add more water or broth.
- Cover and simmer 7-8 minutes to cook the chicken through.
- To finish, add half and half, and cheese if using. Check for seasoning, and adjust if needed. Return to almost a simmer, but do not boil. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is Peruvian comfort food at its best. The pureed choclo makes a fantastic base, and the flavors blend together really well. This is definitely going to be a cold-weather favorite for the foreseeable future.