Gobierno Regional de Lima is a hearty Peruvian chicken stew named after the regional government building in Lima, where it is said to have been a favorite among workers. This dish features chicken simmered with potatoes, carrots, and a rich, savory sauce made from aji amarillo, garlic, and cumin. It is a comforting, one-pot meal that is both satisfying and easy to prepare, making it a perfect weeknight dinner.
Ingredients
- 3 lb (1.4 kg) bone-in chicken pieces (legs and thighs)
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) aji amarillo paste (or 1 tbsp aji panca paste for milder heat)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 cups (480 ml) chicken broth
- 1 lb (450 g) potatoes, peeled and cut into 2-inch chunks
- 2 carrots, peeled and sliced into rounds
- 1 cup (150 g) frozen peas
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the chicken pieces generously with salt and pepper.
- In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, brown the chicken on all sides, about 5-7 minutes per batch. Remove and set aside.
- In the same pot, reduce heat to medium. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the aji amarillo paste, cumin, and oregano. Cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add the potatoes and carrots. Continue to simmer, covered, for another 20-25 minutes, until the vegetables are tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) as the safe minimum per USDA FSIS guidelines; check with a food thermometer.
- Stir in the frozen peas and cook for 5 more minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.
Tips
- Substitutions: If you can’t find aji amarillo paste, use 1-2 teaspoons of aji amarillo powder mixed with a little water, or substitute with a mix of 1 tablespoon of tomato paste and 1 teaspoon of smoked paprika for a different but still delicious flavor.
- Make it ahead: This stew tastes even better the next day as the flavors meld. You can prepare it up to 2 days in advance and reheat gently.
- Common mistake: Don’t skip browning the chicken. This step adds depth of flavor to the sauce. Also, avoid cutting the potatoes too small, as they may fall apart during the long simmer.
- Spice level: Aji amarillo paste is moderately spicy. For a milder version, use less paste or remove the seeds from a fresh aji amarillo pepper if using whole peppers.
Serving Suggestions
Serve the Gobierno Regional de Lima hot over steamed white rice or with boiled yuca (cassava) on the side. A simple side salad of lettuce, tomato, and red onion with a lime vinaigrette complements the rich stew nicely.
Variations
- Beef version: Replace the chicken with 2 lb (900 g) of beef stew meat, cut into chunks. Cook until the beef is tender, about 1.5 hours, before adding the vegetables.
- Seafood twist: For a coastal variation, add 1 lb (450 g) of firm white fish (like halibut or cod) during the last 10 minutes of cooking instead of the chicken. Note that this version will not have the same depth of flavor from browning.
- Vegetarian option: Omit the chicken and use vegetable broth. Add extra potatoes, carrots, and a can of chickpeas for protein. Simmer for 20 minutes until vegetables are tender.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The stew can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. Reheat until the stew is steaming hot, reaching 165°F (74°C) throughout.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can, but breast meat can dry out during the long simmer. If using breast, add it during the last 20 minutes of cooking, and check the temperature at 165°F (74°C) to avoid overcooking.
What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It is essential to many Peruvian dishes. The paste is available in Latin grocery stores or online. If you can’t find it, see the substitution tip above.
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the aromatics as directed, then transfer everything (except the peas) to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, then stir in the peas and cook for 15 more minutes.
Why is it called “Gobierno Regional de Lima”? The name is a playful reference to the regional government headquarters in Lima, Peru. It is a home-style stew that is said to have been a popular lunch among the workers there, though the exact origin is not well-documented.
Can I add other vegetables? Yes, this stew is versatile. Green beans, corn on the cob, or chayote are all excellent additions. Add them along with the potatoes and carrots.
Is this dish spicy? It has a mild to moderate heat from the aji amarillo. If you are sensitive to spice, start with less paste and taste as you go. You can always add more, but you can’t take it out.
Related
- Masala Khichdi Recipe (One-Pot Comfort Food)
- Matar Pakora Recipe (Crispy Pea Fritters)
- Millet Khichdi Recipe (Easy One-Pot Comfort Food)
More recipes to cook
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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