A great dish and recipe. 1/4 cup of olive oil to brown 10 pieces of chicken may be much but overall truly great flavours
Peruvian Chicken Stew
The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character, enhanced by the addition of pisco, a Peruvian grape brandy similar to white rum, and by allowing the chicken to marinate overnight before it's cooked.
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Credit: André Baranowski
1⁄4 cup extra-virgin olive oil
1 tbsp. apple cider vinegar
2 tsp. ground turmeric
1 tsp. ground cumin
10 fresh or thawed frozen ají amarillo
or fresno peppers (about 1⁄2 lb.), stemmed,
seeded, and roughly chopped
16 whole cloves garlic, plus 4 cloves finely chopped
Kosher salt, to taste
1 4-lb. chicken, cut into 10 pieces
1 medium red onion, finely chopped
1⁄4 cup finely chopped cilantro
4 plum tomatoes, chopped
1⁄4 cup pisco or white rum
2 medium new potatoes (about 1 lb.), peeled and quartered
1 1⁄2 cups chicken broth
2 cups steamed long-grain white rice, for serving
1. In a blender, purée 1 tbsp. of the oil along with the vinegar, turmeric, cumin, peppers, whole garlic, and salt to make a thick paste. Place the chicken in a large baking dish and spread the paste all over the chicken with a rubber spatula; cover tightly with plastic wrap and marinate the chicken in the refrigerator for at least 4 hours or as long as overnight.
2. Transfer the marinade to a bowl, using a butter knife to scrape any excess marinade from chicken; set the marinade aside.
3. Heat the remaining oil in an 8-qt. heavy-bottomed pot over medium-high heat. Working in batches, add the chicken, skin side down, and cook, flipping once, until browned all over, about 10 minutes. Transfer the chicken to a plate; set aside.
4. Add the remaining garlic and cook, stirring frequently, until lightly browned, about 20 seconds. Reduce heat to medium, add the onions, and cook, scraping any browned bits from the bottom of the pot with a wooden spoon, until lightly browned, about 8 minutes. Add the reserved marinade, cilantro, and tomatoes and cook, stirring occasionally, until tomatoes have softened, about 5 minutes. Remove pot from the heat and add the pisco. Return pot to heat and cook, stirring occasionally, until the liquid has mostly evaporated, about 2 minutes. Nestle the chicken into the pot along with the potatoes and pour in the chicken broth; season with salt. Reduce heat to medium and cook, tightly covered, until the potatoes are fork tender and the chicken is cooked through, about 35 minutes. Serve the chicken stew over the steamed rice.
SERVES 4 – 6
Ratings & Reviews (3)
Excellent recipe! I did have make a few changes...I live in a very small town, and didn't have access to the peppers they called for, so I completely skipped them. My husband does not like cumin, so I substituted coriander. Also, I only let the chicken rest with the rub for about 2 hours, and I cooked the stew in the oven at 325 F for about 6 hours. I also added 2 cups of chicken broth because I added 4 potatoes, and one large sweet potato to the recipe. I had my parents over for dinner, (my mom is an avid cook) and they were both very impressed. Husband liked it too!
Delicious. But forget about aji amarillo and/or fresno peppers, which don't have enough heat. Go to a Latin American market, buy aji limo and make it with that. Or use rocottos. Outstanding. Combine with long-grain brown rice. This is really an excellent recipe. I skipped the part about cooking the chicken separately and just put the whole marinated chicken in the pot and cooked it on the stovetop. Outstanding and easy!
Peruvian Chicken Stew
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