Peruvian Spicy Chicken Stew

Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs 2 lbs (900g) boneless, skinless chicken thighs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 tablespoon aji amarillo paste (Peruvian yellow chili paste) 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Season the chicken thighs with salt and pepper, then add them to the pot. Cook until the chicken is browned on all sides.
3. 3.
   Stir in the ground cumin, paprika, and aji amarillo paste, ensuring the chicken is evenly coated with the spices.
4. 4.
   Pour in the chicken broth, tomato puree, tomato paste, and white vinegar. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Taste and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Picante de Pollo hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a key ingredient in Peruvian cuisine, providing a unique flavor and vibrant color. If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat. Blend them together until smooth and use as a replacement.

Tips & Tricks

• For an extra kick of heat, add a small amount of finely chopped fresh aji amarillo pepper to the stew.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• To save time, you can use pre-made tomato puree instead of making it from scratch.
• Leftovers of Picante de Pollo taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Picante de Pollo in deep bowls, accompanied by steamed white rice or quinoa. The stew pairs well with a fresh green salad or a side of sautéed vegetables. Don't forget to garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and a few cilantro leaves on top of the stew. Serve it with a side of warm crusty bread for dipping into the flavorful sauce.