Randy Mayor; Mary Catherine Muir
6 servings (serving size: 1 2/3 cups)

Cornmeal and potatoes are two of Peru's ancient staples; this recipe incorporates both. We also use a common Peruvian technique: thickening the broth with ground peanuts.

How to Make It

Step 1

Place peanuts in a spice or coffee grinder; process until medium ground.

Step 2

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.

Step 3

Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.

Ratings & Reviews

foodisfuel's Review

September 13, 2011
I have made this several times and it is delish. One thing to note, one time I made it with regular dry roasted peanuts and the next time with "no salt" dry roasted peanuts. I could really taste an over all difference, likely due to the fact that regular dry roasted nuts have several other seasonings added besides salt. I would just recommend adding a little salt and sautéing a clove of garlic along with the onion (which I will try next time). Also, don't skip the cilantro, it really adds to the overall flavor of the stew.