Poultry stew with olives, peppers, and glace carrots over creamy Peruvian mashed potatoes

*4 servings


  1.500 kg Whole chicken breast
  0.100 kg Red onions
  0.010 kg Peel garlic
  0.050 kg Yellow hot chilli pepper base
  0.050 kg Panca hot chili pepper base
  0.300 kg Tomatoes
  0.050 kg Bell pepper
  0.020 kg Sweet peas
  0.010 kg Green olives
  0.010 kg Black olives
  0.050 kg Carrots
  1.000 Kg Peruvian Yellow potatoes
  0.180 Kg Unsalted butter
  0.001 kg Nutmeg
  0.002 Kg Salt
  0.160 Lt Heavy cream
  0.160 Lt Whole milk


1)        For the poultry stew, clean the chicken breast; reserve the chicken fillets and the bones. In a pan brown the chicken breast and bones. In the same pan sauté the onions, and the garlic in hot vegetable oil, then add the tomatoes, carrots, yellow hot peppers base and panca hot pepper base. Add a splash of water, let it reduce until takes consistency, to finish removing the bones and add the chicken fillets, red peppers, olives black and green and peas.

2)       For the mashed potatoes: Peel potatoes and cut into large pieces. Cover and cook in boiling salted water for 15 to 20 minutes, or until potatoes are tender. Pressed the potatoes. Add whole milk and heavy cream in small amounts, beating after each addition, until desired consistency is reached. Add butter, salt, and nutmeg.

3)       Finally place the filled stew, and put on the top juice stew, olives, carrots, peas and on the other side put the mashed potatoes. Enjoy it

If you want to eat a delicious authentic poultry stew, we invite you to visit Mishti – Mestizo Restaurant at Aranwa Cusco Boutique Hotel. For more information or reservation, please contact us

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