Peruvian Chicken Stew with Corn (Estofado de Pollo Con Mote Peruano)

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Delicious Peruvian flavors come together in this somewhat simple, approachable, and affordable dish. The mote brings earthy texture and the aji amarillo chile provides sunny, sweet heat to this healthy chicken and sweet potato stew…

Author: Tamara Andersen

Serves: 4

15 ounces mote pelado
1 poblano chile, fire roasted, peeled, seeded, and chopped*
2 tablespoons olive oil
1 teaspoon minced garlic
1 medium onion, chopped fine
1 pound boneless, skinless chicken breast, cubed
2 small sweet potatoes (about 3 cups peeled and cubed)
2 teaspoons cumin
2 tablespoons flour
3 tablespoons aji amarillo paste
1 cup chicken broth/stock
1 can diced tomatoes with juice
2 small sweet potato
4 eggs (boil in advance)
cilantro, chopped
scallions, chopped
avocado, sliced
lime wedges, about 1


If you’ve not already done so, get that mote cooked! You want it al dente – firm to the bite – not soft.

Blacken that poblano chile (if using). Place the blackened chile in a paper bag or covered container to steam.
Boil the eggs to hard cooked, but not overcooked!

In a dutch oven, heat olive oil over medium high heat. Add garlic and onion. Saute 1 to 2 minutes. Add chicken. Saute until nearly cooked (edges beginning to brown).

Add cubed sweet potatoes and chicken. Stir. Cook 5 minutes.
Add flour, and cook until flour begins to brown and smell toasty – about 3 to 4 minutes.

Add the aji amarillo paste*, broth/stock, and petite diced tomatoes. Stir well to combine. When mixture comes to a boil, cover and reduce heat. Cook until sweet potatoes and corn are tender but not soft.

Meanwhile, finish preparing the garnishes – slice the egg and avocado, cut chop the cilantro and scallions, wedge the lime.
To Serve

Ladle the stew into bowls. Top with garnishes of choice. Enjoy!

If you must, substitute hominy or posole.

If you don’t love the heat, substitute green bell pepper or an anaheim chile roasted.

Recipe by Tamara Anderson from