De Lima a Ica is a hearty Peruvian stew that bridges the culinary styles of Lima and Ica, combining chicken, potatoes, and a rich, savory sauce made with aji amarillo and huacatay. It is a homey, one-pot dish that delivers deep flavor from a slow-simmered base of onions, garlic, and spices, thickened with ground peanuts and crackers. This recipe works because it layers flavors simply, using accessible ingredients and a forgiving cooking method that yields tender chicken and potatoes in a silky, aromatic sauce.
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 / 190 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) aji amarillo paste (or substitute 1 tbsp aji panca paste plus 1 tsp smoked paprika)
- 1 tbsp (15 g) huacatay paste (or substitute 1 tbsp chopped fresh mint plus 1 tsp fresh cilantro)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 cup (120 ml) chicken broth, plus more if needed
- 3 medium potatoes (about 1.5 lb / 680 g), peeled and cut into 1-inch chunks
- 1/4 cup (30 g) roasted peanuts, finely ground
- 2 saltine crackers, crushed (about 2 tbsp / 15 g)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the chicken pieces generously with salt and pepper. In a large heavy pot or Dutch oven, heat the vegetable oil 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 chopped onion to the pot and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Add the garlic and cook for 1 minute more.
- Stir in the aji amarillo paste, huacatay paste, cumin, and oregano. Cook for 2 minutes, stirring constantly, to bloom the spices and pastes.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
- Add the potato chunks to the pot, pushing them down into the liquid. Cover and continue to simmer for another 20-25 minutes, until the potatoes are nearly tender.
- In a small bowl, mix the ground peanuts and crushed crackers with 2-3 tablespoons of the hot broth from the pot to form a smooth paste. Stir this mixture into the stew. Simmer uncovered for 10-15 minutes more, until the sauce has thickened and the chicken is fully cooked and tender.
- Check the chicken for doneness: the safe minimum internal temperature for chicken is 165°F (74°C) as measured with a food thermometer. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Tips
- Aji amarillo substitute: If you can’t find aji amarillo paste, use aji panca paste with a pinch of smoked paprika. The flavor will be slightly smokier and less fruity, but still delicious.
- Huacatay substitute: Huacatay (black mint) has a unique, slightly minty and citrusy flavor. A mix of fresh mint and cilantro works well, though the aroma will be different.
- Don’t skip browning: Browning the chicken first builds a deep flavor base. It’s worth the extra few minutes.
- Thickening: The crushed crackers help thicken the sauce. If you prefer a gluten-free version, use a gluten-free cracker or a tablespoon of cornstarch mixed with water.
Serving Suggestions
Serve de Lima a Ica with white rice and a side of boiled or steamed vegetables, such as green beans or carrots. A simple salad of sliced red onion, lime juice, and cilantro also makes a bright, refreshing contrast. For a heartier meal, add a fried plantain or a slice of avocado.
Variations
- Seafood version: In coastal areas, this stew is sometimes made with firm white fish like halibut or sea bass. Add the fish during the last 10 minutes of cooking so it gently poaches.
- Vegetarian: Replace the chicken with extra potatoes, carrots, and zucchini. Use vegetable broth and simmer until the vegetables are tender.
- Spicier: Add a chopped fresh rocoto pepper or a teaspoon of red pepper flakes along with the aji amarillo for extra heat.
Storage and Reheating
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. You can also reheat individual portions in the microwave, covered, for 2-3 minutes, stirring once. The stew freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the initial simmering time by 10 minutes, as breasts cook faster and can dry out. Add them after the potatoes have simmered for 10 minutes.
What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, slightly spicy flavor. It is available as a paste or in whole dried form in Latin markets. If you can’t find it, aji panca paste is a good substitute.
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the aromatics as directed, then transfer everything except the potatoes and thickening mixture to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding the potatoes for the last 2 hours. Stir in the peanut-cracker mixture 30 minutes before serving.
Is this stew very spicy? It has a mild to medium heat, depending on the aji amarillo paste you use. The heat is balanced by the peanuts and potatoes. If you’re sensitive to spice, start with 1 tablespoon of aji amarillo and adjust to taste.
What if I don’t have huacatay? You can omit it or use a combination of fresh mint and cilantro. The stew will still be flavorful, but it will miss that distinct herbal note.
Can I use a different type of potato? Yes, waxy potatoes like Yukon Gold or red potatoes hold their shape better than russets. If using russets, add them 5 minutes later to prevent them from breaking apart.
Related
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- Pakora with Green Chutney: Crispy Fritters Recipe
- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
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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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