Peruvian Chicken Fricassee

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup frozen peas 1 cup frozen peas
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 2 tablespoons huacatay leaves, chopped 2 tablespoons huacatay leaves, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Cooked white rice, for serving Cooked white rice, for serving
• Hard-boiled eggs, sliced, for garnish Hard-boiled eggs, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, aji amarillo paste, ground cumin, salt, and pepper. Add the chicken pieces and toss to coat. Allow the chicken to marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear until golden brown on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and sliced bell peppers. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Return the seared chicken to the skillet and add the frozen peas. Pour in the chicken broth and bring to a simmer. Cover and cook for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Stir in the evaporated milk and huacatay leaves. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Sprinkle with fresh parsley and serve the Peruvian Chicken Fricassee over cooked white rice. Garnish with sliced hard-boiled eggs.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• Huacatay Leaves — Huacatay leaves have a distinct flavor that is difficult to replicate. If you can't find fresh huacatay leaves, you can use dried huacatay leaves or substitute with a combination of fresh mint and basil leaves.

Tips & Tricks

• For a spicier version, add more aji amarillo paste or include a small amount of diced jalapeno pepper.
• To make the dish creamier, you can add a tablespoon of cream cheese or sour cream to the sauce.
• Serve the Peruvian Chicken Fricassee with a side of traditional Peruvian salsa criolla, a refreshing onion and tomato salad.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Peruvian Chicken Fricassee hot over a bed of fluffy white rice. Garnish with sliced hard-boiled eggs for an authentic touch. Accompany the dish with a side of salsa criolla and a fresh green salad to balance the flavors.

Presentation advice

To enhance the presentation, arrange the chicken pieces on top of the rice and spoon the sauce over them. Garnish with a sprinkle of fresh parsley and neatly place the sliced hard-boiled eggs on one side of the dish. Serve with a side of salsa criolla in a separate bowl.