Peruvian Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 tablespoons Olive oil
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin, ground
• 1 teaspoon Paprika, smoked
• 1 teaspoon Dried oregano
• 2 tablespoons Aji Amarillo paste
• 4 cups Chicken broth, low sodium
• 2 Yukon gold potatoes, peeled and diced
• 1 cup Frozen peas, thawed
• 1/4 cup Fresh cilantro, chopped
• 1 Lime, juiced
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
3. 3.Add the diced chicken thighs to the pot and cook until browned on all sides, about 5 minutes.
4. 4.Stir in the diced red bell pepper, tomato paste, cumin, smoked paprika, dried oregano, and aji amarillo paste. Cook for another 2 minutes.
5. 5.Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
6. 6.Add the diced potatoes and simmer for an additional 15 minutes, or until the potatoes are tender.
7. 7.Stir in the thawed peas, chopped cilantro, and lime juice. Season with salt and black pepper to taste.
8. 8.Simmer for another 5 minutes to allow the flavors to meld together.
9. 9.Serve the Peruvian Chicken Stew hot, garnished with additional chopped cilantro if desired.
10. 10.Enjoy this comforting and spicy Peruvian delight!

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add more aji amarillo paste or a diced jalapeño pepper.
• chevron_rightIf you can't find aji amarillo paste, you can substitute with a mix of yellow bell pepper and a small amount of habanero pepper for heat.
• chevron_rightServe the stew with steamed white rice or crusty bread to soak up the delicious sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and taste even better the next day!