📝 About This Recipe
Hailing from the high-altitude valleys of Ancash, Peru, Llunca Cashqui is a rustic, nourishing masterpiece that celebrates the bounty of the Andes. This traditional soup features 'trigo resbalado' (pearl wheat) simmered until tender alongside succulent chicken and aromatic herbs like chincho or cilantro. It is a thick, comforting bowl of heritage that captures the smoky, earthy essence of Peruvian sierra cooking in every spoonful.
🥗 Ingredients
The Grains and Protein
- 250 grams Pearl Wheat (Trigo Resbalado) (soaked in water for at least 2 hours or overnight)
- 6 pieces Chicken pieces (bone-in, skin-on thighs or drumsticks for maximum flavor)
- 2.5 liters Chicken stock (homemade is preferred for richness)
The Aderezo (Flavor Base)
- 3 tablespoons Vegetable oil
- 1 large Red onion (finely diced)
- 2 tablespoons Garlic paste (freshly ground)
- 3 tablespoons Ají Panca paste (Peruvian mild sun-dried red chili paste)
- 1 tablespoon Ají Amarillo paste (for a hint of sunshine and fruitiness)
- 1 teaspoon Cumin (toasted)
Vegetables and Finishing
- 4 medium Yellow potatoes (peeled and halved; Yukon Gold is a great substitute)
- 1 large Carrot (cut into small cubes)
- 1 stalk Celery (finely chopped)
- 1/2 cup Fresh Chincho or Cilantro (finely chopped)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Drain the soaked pearl wheat and rinse it thoroughly under cold running water. Set aside.
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2
In a large, heavy-bottomed pot (traditionally a clay pot if available), heat the vegetable oil over medium-high heat.
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3
Season the chicken pieces with salt and pepper. Sear them in the hot oil until golden brown on all sides. Remove the chicken and set aside; it doesn't need to be cooked through yet.
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4
In the same pot, add the diced red onion. Sauté for about 5 minutes until translucent and slightly caramelized, scraping up the brown bits from the chicken.
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5
Stir in the garlic paste, ají panca, and ají amarillo. Cook the 'aderezo' for another 8-10 minutes on medium-low heat until the oil starts to separate from the paste, indicating the flavors are concentrated.
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6
Add the cumin and black pepper, stirring for 30 seconds to release the aromatics.
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7
Pour in the chicken stock and bring to a rolling boil.
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8
Add the rinsed wheat to the pot. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes. The wheat should begin to soften and release its starches.
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9
Return the seared chicken pieces to the pot. Add the carrots and celery.
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10
Simmer for another 15 minutes, then add the potatoes. Continue cooking until the potatoes are tender and the wheat is fully cooked ('al dente' but soft enough to chew easily).
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11
Check the consistency; the soup should be thick and hearty. If it's too thick, add a splash of hot water or stock.
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12
Taste and adjust seasoning with salt. Stir in the freshly chopped chincho or cilantro just before turning off the heat to preserve the vibrant color and aroma.
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13
Let the soup rest for 5 minutes off the heat to allow the flavors to harmonize before serving.
💡 Chef's Tips
Soaking the wheat is crucial to ensure it cooks evenly and achieves the right texture without taking hours. For a truly authentic Huaraz flavor, try to find 'Chincho' at a Latin market; its unique minty-marigold aroma is the signature of this dish. Don't rush the aderezo—the slow frying of the onions and chili pastes is the secret to the deep, smoky base of the soup. If using yellow potatoes (Papa Amarilla), add them late in the process as they disintegrate quickly and act as a natural thickener. Use bone-in chicken; the marrow adds a depth of flavor that boneless meat simply cannot replicate.
🍽️ Serving Suggestions
Serve piping hot in deep earthenware bowls to maintain the temperature. Accompany with a side of 'Salsa Criolla' (marinated red onions) to provide a bright, acidic contrast to the rich soup. Offer a small bowl of Rocoto paste or fresh chopped chilies on the side for those who enjoy an extra kick of Andean heat. Pair with a glass of Chicha Morada (purple corn drink) for a refreshing, traditional balance. A slice of fresh, crusty bread or a side of boiled corn (choclo) makes this a complete, filling meal.