Peru has some of the most delicious food in the world and generally, it is hard to replicate that flavor anywhere outside of Peru, just because ingredients are unavailable. However, Peruvian Chicken Stew is one of the outliers.
This delicious traditional Peruvian Chicken Stew’s secret ingredient is Aji Amarillo – brightly colored and fruity Andean pepper – which is available in the paste form in the USA. Marinating chicken in the aji amarillo marinade with additional spices intensifies the flavor and gives it a perfect heat level.
This Peruvian Chicken Stew is very easy to make and is a perfect weeknight dinner option if looking for something with bold flavor and different to surprise the family. It is very versatile as you can add many different vegetables to it, and options are limitless.
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2 lbs chicken, thighs or breast – traditionally with skin and bones, we prefer to make it with skinless and boneless pieces
1 tbsp apple cider vinegar
2 tsp ground turmeric
1 tsp cumin
6-8 peeled garlic cloves
1 (8oz) jar of Aji Amarillo paste
salt, to taste
1 medium onion, diced
¼ cup finely chopped cilantro
4 plum tomatoes, cut into wedges
¼ cup pisco or brandy
2 medium potatoes, peeled and cut into cubes
1 cup green peas
1 cup cooked garbanzo beans
1 ½ cup chicken broth
2 cups steamed long-grain white rice, for serving
Step 1: In a blender mix vinegar, turmeric, cumin, salt, garlic, and Aji Amarillo paste to make a thick flavorful paste. Place the chicken pieces into a large bowl and spread the paste all over the chicken, cover and marinate in the fridge for a minimum of 4 hours, preferably overnight.
Step 2: Remove the chicken from the marinade, and scrape the excess marinade from the chicken with a butter knife. Set the marinade aside.
Step 3: Heat the Dutch oven on medium-high heat with olive oil. Working in batches, add the chicken, and cook flipping once until browned on both sides. This takes approximately 10-12 minutes. Transfer chicken to a plate and set aside.
Step 4: Reduce heat to medium and add the onions, cook until translucent about 8 minutes. Add marinade, fresh cilantro, and tomato wedges and cook. Stirring occasionally and scraping browned bits off the bottom of the Dutch oven. Cook for approximately 5 minutes, until tomatoes are soft.
Step 5: Add pisco or brandy, and let the liquid evaporate. Nestle the chicken into the pot, add potatoes and garbanzo beans, pour in the chicken broth, season with salt, and bring to boil.
Step 6: Reduce the heat, cover the Dutch oven, and let it simmer for 30 minutes. Add green peas, cover again, and let it simmer for another 10 minutes. The stew is done when potatoes are fork-tender and chicken is thoroughly cooked.
Step 7: Serve this flavorful Peruvian Chicken Stew over steamed rice and garnish with cilantro.
Step 8: Bon Appétit!