Pepián de Choclo – delicious chicken & corn stew with a spicy kick

Pepián de Choclo, a traditional corn stew with roots in pre-Hispanic times, is a rich, flavorful, spicy stew perfect for serving over rice. The name “Pepián” comes from the word “pipuyan,” meaning “to thicken,” aptly describing the dish’s delicious, creamy sauce. Meanwhile, “choclo” translates to “corn” in English, highlighting the main ingredient of the stew.

From the 19th^th century, the dish has been defined as traditional dish from the cuisine of northern Peru. Pepián was apparently prepared in various ways, although few documents exist on how it was prepared.

This versatile dish, known by various names and described in many ways, has been prepared with a wide range of ingredients and techniques. Some recipes use shrimp, while in other variations, minced rice, turkey or pork are combined with green pepper husks to make this delicious stew.

According to some, the dish can also contain chicken, turkey or rice, seasoned with garlic.

Pepián de Choclo is a versatile and adaptable dish that can incorporate various meats and grains. The base of the stew can be made with a wide range of grains, such as rice, corn, beans or chickpeas, providing flexibility in both taste and texture.

Known as “Pepián de Choclo” along the Lima coast, this dish is created by skipping the butter and incorporating shredded ground corn or rice, Peruvian seasonings, and a choice of pork, turkey, or chicken. The result is a bright yellow sauce.

However, many recipes feature a striking green-hued salsa made from corn, cilantro, and a selected broth tailored to your chosen meat or even a vegetarian option.

Other vegetables such as zucchini and bell peppers may be included, with salt, pepper and a variety of chiles such as aji amarillo adding additional flavor. This satisfying stew is a sure hit for anyone looking for a comforting taste of Peruvian cuisine.

Alternatives and suggestions

Substitute for Aji Amarillo

If you can’t find the quintessence Peruvian aji peppers, you can replace them with habanero peppers or scotch bonnet peppers. Alternatively, you can use a paste or, if you need, a hot sauce.

Can I use canned corn instead of white corn?

White corn and yellow corn are interchangeable, white corn is used in this recipe as the color does not disturb the vibrancy given by the coriander. If you use canned corn, strain it for a few minutes before using. In addition to rice, dried beans and chickpeas, some people use dried chickpeas or beans as alternatives.

What other chicken parts can I use?

You can use almost any part of the chicken. Thighs are the best choice for stews, as they are the fattiest part of the chicken, which makes them tastier and keeps them from drying out. You can also use other meats such as pork, guinea pig (cuy), or vegan or plant-based “meats.”

Where can you find the chili peppers for this recipe?

If you don’t have chillies on hand you can easily replace them with chilli paste. Try the local ethnic grocery or check. You can find Peruvian pasta on Amazon and Zocalo Foods in the United States.

The list of ingredients

• Oil – for cooking
• Chicken thighs or breasts – main meat of the dish, you can also remove it to make it plant-based.
• Salt and pepper to taste
• Cumin – gives the dish a rich, earthy and warm taste.
• Choclo or white corn: base of the sauce, white corn also helps thicken the stew.
• Coriander leaves – give the sauce its color and give the dish a fresh nutty flavour.
• Chicken broth – or vegetable broth
• Onion and garlic: Aromatic staples used for flavoring.
• Courgettes – have a slightly sweet and slightly bitter taste, can be swapped with other vegetables.
• Yellow pepper – peppers or pasta to add spices.

Step by step photos

Step 1: Season the chicken by combining salt, pepper and cumin with the chicken thighs or breasts. Let it rest for 7-10 minutes.

Step 2: Prepare a blender or bowl and add the white corn kernels and coriander. Chop the coriander before adding to make blending easier.

Step 3: Add chicken broth to blender and blend until desired consistency. Set the mixture aside.

Step 4: Over medium-high heat, heat oil in a skillet. Cook chicken in batches until all sides are browned and seared. Avoid overcooking. Set the chicken aside.

Step 5: Over medium heat, use the leftover oil and chicken fat to cook the onions until slightly translucent. Stir in the garlic and cook until fragrant.

Step 6: Stir in the zucchini and aji amarillo, cooking for 3 to 5 minutes.

Step 7: Pour the cilantro-corn mixture into the pan. Bring it to the boil and let it simmer for 5-7 minutes, stirring regularly. If necessary, adjust the seasoning.

Step 8: Return the chicken to the pan and cook together for another 5-7 minutes to ensure the chicken is fully cooked.

Step 9: Serve the dish over rice, garnished with dried parsley or cilantro.

Quick tips

• To speed up the cooking process, cut the chicken breasts into small pieces.
• If using larger chicken pieces, pierce the thickest part of the chicken with a fork. Once cooked, a transparent, non-pink liquid should come out.
• Leftovers should be stored in an airtight container once they have cooled to room temperature.
• Store any leftovers in the refrigerator for a week and in the freezer for 2 weeks. Thaw for a few minutes before reheating in the microwave or in a pan.

Pepian de choclo recipe