Spicy Peruvian Chicken Stew
A hearty, flavorful stew originating from Peru, featuring spicy chicken thighs in a creamy sauce. Serve with rice or crusty bread for a satisfying meal.
Ingredients
- ●1.5 pounds Chicken thighsbone-in, skin-on
- ●2 tablespoons Spicy stew seasoningsuch as aji amarillo or similar
- ●2 tablespoons Olive oilfor cooking
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Creamy saucesuch as aji de gallina sauce
- ●1 can Tomatoesdiced
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the spicy stew seasoning and cook for 1 minute.
- 7
Add the diced tomatoes and stir to combine.
- 8
Return the chicken to the pot and pour in the creamy sauce.
- 9
Bring the mixture to a simmer and cook until the chicken is cooked through, about 20-25 minutes.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with chopped fresh herbs if desired.