Name: Pepian de Choclo
Prep time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1/2 kilos corn kernels, (shelled corn); 1/2 kilos chicken, (thigh, breast); 1 onion, chopped; 1 tablespoon garlic, chopped; 1 tablespoon yellow ají, (small chili); 1 tablespoon ají, green (jalapeño chili); chicken broth, (bone broth) or water; 2 tablespoons cilantro, chopped; 1 tablespoon pepper; 1 tablespoon cumin; vegetable oil; salt

Preparation

Low

1. Cut the chicken into the desired size and season in a bowl with salt, pepper, cumin, garlic; if you prefer, you can use hen or pork. Let it marinate while heating the oil. 2. Fry to seal the meat and set aside in a bowl. 3. In the same oil used to fry the pieces, add finely chopped onion, garlic, cumin, pepper, and ground red or yellow chili, sautéing well. When the seasoning is well sautéed, add the fried pieces so they can finish cooking, covering them with water or better yet, with chicken bone broth. 4. The shelled corn is blended with ½ cup of water (or broth) for each corn; once blended, it is set aside in a bowl to wait for the chicken, hen, or pork to be cooked, 5. Once the pieces are tender, add the blended corn, cooking until the corn is cooked and thickening, so you will need to keep adding water or broth; stir constantly to prevent it from settling at the bottom of the pot and burning. 6. When the corn is cooked and thickens, add the chopped cilantro, stir, and taste for salt, Turn off the heat and serve accompanied by rice.