Limeño ajíaco is a beloved Peruvian classic that blends tender shredded chicken with the natural creaminess of three potato varieties. This hearty one-pot stew, flavored with aji panca and sweet corn, highlights the essence of Andean ingredients in every spoonful.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g boneless chicken breast
- 400 g yellow potatoes cubed
- 200 g white potatoes cubed
- 100 g orange potatoes cubed
- 3 ears of fresh corn halved
- 1 large white onion grated
- 4 garlic cloves minced
- 2 tbsp ground aji panca paste
- 1 liter homemade chicken broth
- 1 large bunch fresh cilantro chopped
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- Optional: crumbled fresh cheese and sliced hard-boiled eggs for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 4 min
In a heavy pot, heat oil over medium heat and sauté grated onion with garlic for three minutes until translucent, then add aji panca and cook one more minute to bloom the spices without burning.
- Step 2 Pot / simmer 25 min
Add chicken breast chunks and all potato varieties, pour in hot chicken broth just to cover, and bring to a gentle simmer before reducing the heat to maintain a steady cook.
- Step 3 Pot / simmer 25 min
Cover the pot and cook for twenty-five minutes, checking liquid levels every ten minutes and stirring gently to prevent the potatoes from breaking down too quickly.
- Step 4 Cook 5 min
Incorporate halved corn ears and chopped fresh cilantro, then cook uncovered for five minutes so the grains absorb the broth flavors while the herbs retain their bright color.
- Step 5 Rest 5 min
Remove from heat, season carefully with salt and pepper since the broth already contains sodium, and let it rest covered for five minutes to allow natural thickening.
- Step 6 Serve
Serve immediately in deep bowls, optionally topping with crumbled cheese and sliced eggs, always accompanied by fluffy white rice and a squeeze of fresh lime for balance.