The traditional Carapulcra (Peruvian Potato Stew)!

One of the Peruvian dishes that my family and I like the most is Crapulcra (with chopped onion of course!). Next, I will show you how to prepare this delicious dish.

The total preparation takes approximately 3 hours, which will result in a great family lunch dish as the following recipe makes 6-8 servings.

Ingredients

Papa seca: dried potatoes (1/2 kg)
Cumin (1/2 teaspoon)
Ground garlic (1 tablespoon)
Oil (3 tablespoons)
Ground yellow pepper (3 tablespoons)
Ground Ají Panca: Peruvian red pepper (3 tablespoons)
Salt (4 teaspoons)
Cloves (3 units)
Pepper (1/2 teaspoon)
Oregano (1/2 teaspoon)
Ground peanut (110g)
Sugar (1 tablespoon)
Chicken breast (800g - 1kg)
Onion (1 unit) chopped
Liquid: chicken broth + water (7 cups)

Preparation

Step 1: Previous steps

Soak the dry potato for at least 2 hours.
Chop the chicken into 1cm x 1cm cubes. Cook for 10 minutes.
Reserve the chicken broth.

Step 2: Preparing the seasoning

In a large pot, add oil and cook the onion, garlic and cumin for 5 minutes (medium heat). Stir constantly.
Add the yellow pepper to the pot. Cook for 6 more minutes (medium heat). Stir constantly.
Place the panca pepper, salt, oregano, pepper in the pot. Cook for 6 more minutes (medium heat). Stir constantly.

Step 3: Adding the dried potatoes

Add the chicken broth to the mixture and complete with water to obtain 7 cups of liquid in total.
Strain the dried potato, and put it in the pot.
Also add the cloves.
Cook for 45 minutes (medium heat). Stir constantly.

Step 4: Adding the chicken

After the 45 minutes, introduce the chicken, peanuts, and sugar.
Cook for 10 more minutes (medium heat). Stir constantly.
If desired, serve with chopped onion and rice.

ENJOY!

Now you know how to prepare Carapulcra at home. Don't hesitate to share this traditional Peruvian recipe with friends and/or family!

Don't forget to subscribe to be among the first to know about the following recipes!