A traditional Peruvian hen cazuela with flavorful broth, potato, corn, carrot and peas. A short yellow-chili, garlic and spice base adds character without masking the hen. Hearty, steaming and meant to be served by the generous spoonful.
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Finely chop the red onion, peel and cut the white potatoes into large pieces, slice the corn into rounds, and cut the carrot into medium pieces. Have the peas ready and pat the hen pieces dry with paper towels.
Heat the vegetable oil in the pressure cooker and cook the onion for 4 minutes, until soft. Add the garlic, yellow chili paste, cumin, pepper, oregano, and part of the salt; cook for 2 more minutes, until fragrant and the chili loses its raw edge.
Add the hen pieces and turn them through the seasoning for 3 minutes. Pour in all the water, add another portion of the salt, seal the cooker, and pressure-cook for 30 minutes. Turn off the heat and release the pressure safely before opening; the hen should be tender while still holding to the bone.
With the cooker uncovered, add the white potatoes, corn, carrot, peas, and remaining salt. Simmer gently for 14 to 16 minutes, until the potatoes are tender, the corn is cooked, and the carrot retains a little firmness. The broth should remain abundant and clear rather than becoming a thick stew.
Turn off the heat and stir in the chopped cilantro. Serve immediately in deep bowls, distributing one piece of hen, potato, corn, vegetables and plenty of broth in each portion. It should taste brothy, comforting and substantial, with clear hen flavor and yellow chili working underneath. And that's it—Tacna-style cazuela: big spoon, no hesitation. 🥣🐔
