K'anchay Cusco Stew

Introduction to K'anchay Cusco Stew

K'anchay Cusco Stew is a traditional dish hailing from the beautiful Andean regions of Peru, particularly the area around Cusco. Known for its rich flavors and hearty ingredients, this stew has been a staple in Andean kitchens for centuries. It combines the earthy taste of the region's native potatoes, the fresh aroma of cilantro, and the essential protein from chicken or lamb. The stew reflects the diverse culinary heritage of the indigenous Quechua people while also incorporating influences from Spanish colonizers during the 16th century.

Ingredients for K'anchay Cusco Stew

• Chicken - 1 kg, cut into pieces
• Potatoes - 500 grams, peeled and diced
• Carrots - 2, peeled and sliced
• Onions - 2, finely chopped
• Garlic - 4 cloves, minced
• Cilantro - 1 bunch, chopped
• Red Pepper - 1, chopped
• Peas - 200 grams
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Olive Oil - 3 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Water - as needed

Preparation of K'anchay Cusco Stew

Begin by preparing all your ingredients before you start cooking. It will make the process smoother and more enjoyable. First, wash and chop all the vegetables including the potatoes, carrots, onions, garlic, and red pepper. Rinse and chop the cilantro.

Cooking K'anchay Cusco Stew

1. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they become translucent.
2. Add the garlic and cook for an additional minute until fragrant.
3. Introduce the chicken pieces to the pot, allowing them to brown slightly on all sides.
4. Sprinkle in the cumin and paprika, stirring well to coat the chicken thoroughly.
5. Add the potatoes, carrots, and enough water to cover all the ingredients generously. Season with salt and black pepper according to taste.
6. Bring the stew to a simmer and cover the pot, reducing the heat to low. Let it cook slowly for about an hour. Feel free to set a cooking timer to keep track.
7. After an hour, add the peas and the cilantro, and let it cook for another 10-15 minutes until the peas are tender.
8. Finally, adjust the seasoning if necessary. Your K'anchay Cusco Stew is now ready to serve!

Enjoying K'anchay Cusco Stew

Serve the K'anchay Cusco Stew in deep bowls to keep it warm and pair it with a side of toasted bread or traditional Andean corn for a complete meal. This stew is perfect for crisp weather, offering comforting warmth and nourishment. Sit back and enjoy the diverse flavors of each ingredient coming together in this traditional Cusco dish. If you wish to explore more, consider pairing it with a Peruvian pisco sour for a delightful complement.

Conclusion

The K'anchay Cusco Stew is more than just a meal; it is a journey through Peru's rich culinary history and cultural heritage embedded in every bite. Whether you've trekked the Andes or simply wish to experience the tastes of Cusco, this stew brings the warm embrace of Peruvian hospitality to your table.