Chicken Cau-Cau

Serves: 4


  • 4 TBSP vegetable oil
  • 1 ½ LB large diced chicken breast – 3/4”
  • 1 small diced red onion
  • 2 TBSP garlic paste
  • 5 TBSP Yellow Aji Amarillo Paste
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • 4 medium diced red potatoes
  • 2 cups chicken stock
  • 6 sprigs fresh mint
  • 2 tsp. lime juice
  • Salt and pepper
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  1. Preheat a pot, add oil, and sauté chicken until golden brown. Reserve.
  2. Sauté onion in the same pot until tender.Incorporate garlic and Peruvian yellow pepper paste, and cook for one minute. Add cumin and turmeric, and mix all together.
  3. Incorporate reserved chicken, stock and potatoes. Let it cook on low temperature cover until done, about 15 minutes.
  4. Add the finely minced mint leaves and mix it all. Turn off the stove and add lime juice.

Note: This dish is normally served with Peruvian-style rice -white fluffy and garlicky- Yum!