De Lima a Cajamarca: Peruvian Chicken Recipe

De Lima a Cajamarca is a Peruvian chicken stew that travels from the capital’s coastal kitchens to the highland city of Cajamarca, blending lime, aji amarillo, and creamy potatoes into one comforting dish. It works because the bright citrus and spicy pepper balance the richness of the chicken and the starchiness of the potatoes, creating a sauce that clings to every bite. This version is a home-style interpretation, as regional variations exist, but it stays true to the core flavors of Peruvian home cooking.

Ingredients

3 lb (1.4 kg) bone-in, skinless chicken thighs and drumsticks
2 tbsp (30 ml) vegetable oil
1 large red onion, finely chopped (about 1 1/2 cups / 200 g)
4 cloves garlic, minced
2 tbsp (30 g) aji amarillo paste (or 1 tbsp aji panca paste plus 1 tsp smoked paprika)
2 tsp (5 g) ground cumin
1 tsp (2 g) dried oregano
1/2 cup (120 ml) chicken broth, plus more if needed
3 tbsp (45 ml) fresh lime juice (about 2 limes)
2 lb (900 g) Yukon Gold or yellow potatoes, peeled and cut into 1-inch chunks
1 cup (240 ml) evaporated milk
1/2 cup (50 g) crumbled queso fresco or feta cheese
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish

Instructions

Season the chicken pieces generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the chicken on all sides, about 4-5 minutes per batch. Transfer to a plate and set aside.
Reduce heat to medium. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, aji amarillo paste, cumin, and oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the lime juice and stir to combine.
Return the chicken to the pot along with any accumulated juices. Add the potatoes and stir to coat. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken is nearly cooked through and the potatoes are starting to soften.
Uncover and stir in the evaporated milk and crumbled cheese. Continue to simmer, uncovered, for another 15-20 minutes, until the sauce has thickened slightly and the chicken is fully cooked. The internal temperature of the chicken should reach 165Â°F (74Â°C) as the safe minimum per USDA FSIS, checked with a food thermometer.
Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of broth or water. If too thin, simmer a few minutes longer.
Garnish with fresh cilantro and serve hot.

Tips

Substitutions: If you can’t find aji amarillo paste, use aji panca paste with a pinch of smoked paprika for a milder, smokier flavor. For a non-dairy version, replace evaporated milk with unsweetened coconut milk and skip the cheese or use a vegan alternative.
Potato choice: Waxy potatoes like Yukon Gold hold their shape better than russets, which can break down and make the sauce gluey. If using russets, add them later in the cooking process.
Common mistake: Don’t skip browning the chicken. This step builds the foundation of flavor. Also, be careful not to overcook the potatoesâ€”they should be tender but still intact.
Make ahead: The stew tastes even better the next day as the flavors meld. Cook it fully, cool, and refrigerate; reheat gently on the stovetop.

Serving Suggestions

Serve de lima a cajamarca over steamed white rice or with crusty bread to soak up the sauce. A side of sautÃ©ed green beans or a simple avocado salad with lime and cilantro adds freshness. For a traditional touch, offer extra lime wedges and a sprinkle of chopped red onion on top.

Variations

Chicken breast version: Use boneless, skinless chicken breasts, but reduce cooking time to about 20 minutes total to avoid drying out. Cut them into chunks before adding.
Seafood twist: Replace chicken with firm white fish like halibut or cod. Add the fish in the last 10 minutes of cooking, and reduce the initial simmering time to 15 minutes for the potatoes.
Spicier: Add a finely chopped rocoto pepper (or a serrano) with the onion for extra heat. Remember to wear gloves when handling hot peppers.
Vegetarian: Swap chicken for 3 cups of cooked chickpeas or large white beans. Use vegetable broth and add the beans in the last 10 minutes to heat through.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Stir occasionally until heated through to 165Â°F (74Â°C) for safety. You can also reheat individual portions in the microwave, but the stovetop yields better texture. Freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use chicken with skin? Yes, but the skin will soften during simmering and may become rubbery. For a crisp texture, brown the chicken first, then remove the skin before adding to the stew, or serve the skin on the side.

What is aji amarillo paste? It’s a paste made from Peruvian yellow chili peppers, which have a fruity, spicy flavor. It’s available in Latin markets or online. If unavailable, a mix of habanero (seeded) and yellow bell pepper pureed together can approximate the flavor.

Why is my sauce too thin? The sauce should thicken as the potatoes release their starch. If it’s still thin, simmer uncovered for a few more minutes, or mash a few potato chunks against the side of the pot to thicken it.

Can I make this in a slow cooker? Yes. Brown the chicken and sautÃ© the aromatics first, then transfer everything except the evaporated milk and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the milk and cheese during the last 30 minutes.

Is this dish very spicy? Aji amarillo has a moderate heat level, similar to a jalapeÃ±o but with more fruitiness. The evaporated milk and cheese tame the spice. If you’re sensitive, use half the amount of aji amarillo paste.

Can I use frozen potatoes? Yes, but thaw them first and pat dry to avoid excess water in the stew. Frozen potatoes may break down more quickly, so add them later in the cooking process.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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