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–+ servings
A shallow white bowl with pepían de choclo, salsa criolla, and rice with a copper spoon and rust napkin.

Pepián de Choclo Recipe

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Tamara Andersen
Choclo corn and cilantro form the base of this traditional Peruvian chicken and choclo stew. This hearty stew may remind you of polenta or tamales!
5 from 1 vote

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dishes
Cuisine Peruvian
Servings 4 servings
Calories 610 kcal

Equipment

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

Ají panca or ají mirasol are optional. I have made it without, and it is still very delicious!
Macros are based on 24 ounces of chicken breast, half and half, the ají panca, and include 2 ounces of parmesan cheese. Your numbers will vary!

Nutrition

Calories: 610kcal | Carbohydrates: 35g | Protein: 65g | Fat: 22g

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.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com