Cau Cau is a traditional Peruvian stew made with potatoes and tender cow stomach that has been boiled or pressure-cooked, usually with a hint of fresh mint. The dish starts with a vibrant sofrito—the classic yellow flavor architecture of Peruvian cuisine—featuring ají amarillo paste and turmeric. In my family, Mama Julita made the absolute best! She always bragged that her very first attempt was a massive pot for a big party, cooked perfectly without ever having made it before.
This version is made with chicken instead, because that is how my girl likes it best. Every essential component is still there, including a special trick from my grandma: a fresh squeeze of lime right at the end. I also incorporate a technique from Indian cookery, cooking the spice base until the oil pulls away from the pan—that is when the flavor is at its absolute peak!
For Marcela — today you only like the chicken version. When you were little, you actually loved eating the tender cow stomach cooked at Mama Julita’s home. The first two things you would steal from the table were the Arroz con Pollo, which we all know you can never get enough of, and the pieces of cau cau — both taken straight from Tío Nino’s plate. I hope you make it one day! And a little secret from mami: squeeze in some lime at the end.
For the Chicken
- 2 lb chicken breast, diced 1-inch
- 2 tbsp olive oil
- To taste kosher salt and black pepper
For the Sofrito
- 1 cup onion, diced small
- 1 tbsp garlic, minced
- 1/4 cup aji amarillo paste (picante, or sin picante for less heat)
- 1 tsp turmeric
- 1/2 tsp cumin
The sofrito is ready when the oil visibly pulls away from the onions — a technique borrowed straight from Indian cooking.
To Finish
- 3 cups Yukon Gold potatoes, diced 1-inch
- 2 sprigs fresh mint, plus more chopped to finish
- 1/2 cup peas
- A squeeze of fresh lime, at the end
To Serve
- Classic white rice
- Grain-free cauliflower rice
- Season the diced chicken with salt and pepper. Heat the oil in a hot pan and sear without moving it, letting a golden crust form before flipping. A hot pan is what keeps it from sticking.
- While the chicken sears, dice the onion and set aside. Dice the potatoes and cover with water so they don’t brown.
- Once the chicken is golden all over, set it aside. Add the onions to the same pan — you’ll hear them sizzle right into that fond.
- A pinch of salt, a splash of water to deglaze, and let the onions sweat and soften, then lightly caramelize.
- Stir in the garlic, aji amarillo, turmeric, and cumin. Cook until fragrant and the oil starts to pull away from the onions.
- Drain the potatoes and add them in with the mint sprigs and a pinch of salt. Stir well so everything is coated, cover, and let it cook about 5 minutes.
- Return the chicken to the pot. Cover and simmer until the potatoes are tender — thick and juicy, never soupy.
- Stir in the peas and a bit more chopped mint, and adjust salt and pepper to taste.
- Squeeze in a little lime at the very end — mami’s secret. Serve alongside white rice, or cauliflower rice for a grain-free version.
Chicken Cau Cau — for Marcela, and for Tío Niño’s plate.
