Peruvian Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 tablespoons Olive oil
• 1 Red onion, diced
• 4 Garlic cloves, minced
• 2 tablespoons Aji Amarillo paste
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 4 cups Chicken broth, low sodium
• 3 Yukon gold potatoes, peeled and diced
• 1 cup Frozen corn kernels, thawed
• 2 tablespoons Lime juice
• to taste Salt
• to taste Black pepper
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the diced red onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
3. 3.Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.Stir in the aji amarillo paste, ground cumin, and dried oregano, and cook for another minute.
5. 5.Pour in the chicken broth and bring to a boil.
6. 6.Reduce heat to low and add the diced potatoes and thawed corn kernels to the pot. Simmer for about 20 minutes, or until the potatoes are tender.
7. 7.Stir in the lime juice and season with salt and black pepper to taste.
8. 8.Serve the Peruvian Chicken Stew hot, garnished with fresh chopped cilantro.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add a chopped jalapeno or serrano pepper to the stew.
• chevron_rightServe the stew with a side of fluffy white rice for a complete meal.
• chevron_rightIf you can't find aji amarillo paste, you can substitute with a combination of yellow bell pepper and a small amount of habanero pepper for heat and flavor.
• chevron_rightFeel free to customize the stew by adding your favorite vegetables or herbs.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.