Recipe

Peruvian Chicken Stew

Name: Peruvian Chicken Stew
Prep time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 tsp White Sugar; 1 unit Carrot; 2 tbsp Tomato Paste; 2 unit Bay Leaf; 4 unit White Potato; 0.5 tsp Ground Cumin; 0.75 cup Red Wine; 1 tsp Dried Oregano; 2 tsp Table Salt; 1 unit Red Onion; 0.25 cup Raisins; 500 ml Chicken Stock / Poultry Broth; 0.5 tsp Ground Black Pepper; 3.5 tbsp Panca Chili Pepper Paste; 0.75 cup Fresh Green Peas; 4 unit Chicken Pieces; 1 tbsp Ground Garlic; 2 unit Tomato; 4 unit Dried mushrooms; 2.5 tbsp Vegetable Oil

Rich, red, and deeply Peruvian, with juicy chicken in an ají panca, tomato, and wine sauce. Potato and carrot soak up the pot’s flavor and make the dish feel rounder. Home-style, savory, and built like a proper Peruvian lunch.

55 min4 servingsFree

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What you need

Ingredients

1.5 tspWhite Sugar
1 unitCarrot
2 tbspTomato Paste
2 unitBay Leaf
4 unitWhite Potato
0.5 tspGround Cumin
0.75 cupRed Wine
1 tspDried Oregano
2 tspTable Salt
1 unitRed Onion
0.25 cupRaisins
500 mlChicken Stock / Poultry Broth
0.5 tspGround Black Pepper
3.5 tbspPanca Chili Pepper Paste
0.75 cupFresh Green Peas
4 unitChicken Pieces
1 tbspGround Garlic
2 unitTomato
4 unitDried mushrooms
2.5 tbspVegetable Oil

Per serving

Nutrition

kcal: 865
fat g: 44.95
carbs g: 55.91
fiber g: 9.03
protein g: 52.31

Step by step

Preparation

1
Season the **chicken pieces** with part of the **salt**, the **pepper**, and the **cumin**. Let them rest while the vegetables are ready; the stew starts better when the chicken is not bland.
2
Heat part of the **oil** and sear the **chicken** for **7 to 8 minutes**, turning until the edges are **golden**. Do not cook it through yet; those browned bits in the pot are flavor.
3
In the same pot, add the remaining **oil** and cook the **onion** with the **ground garlic** for **6 minutes**, until **soft** and sweet-smelling. Add the **ají panca**, **tomato paste**, and **tomato**; cook for **4 more minutes**, until the sofrito looks red and thick.
4
Pour in the **red wine** and let it boil for **2 minutes**, until the sharp alcohol note softens. Add the **chicken stock**, **bay leaf**, **dried mushrooms**, **oregano**, **sugar**, **carrot**, **potatoes**, **raisins**, and another part of the **salt**.
5
Return the **chicken** to the pot, cover, and cook over low heat for **25 minutes**, until the **potato** is tender and the chicken has no pink parts near the bone. Add the **peas** and cook for **5 more minutes** so they stay green and tender.
6
Turn off the heat and let it rest, covered, for **5 minutes**. Remove the **bay leaf** if you find it and serve with plenty of sauce: it should be thick, glossy, and ready for rice or bread.