Peruvian Chicken Stew
A flavorful and spicy stew originating from Peru, featuring tender chicken in a rich and citrusy sauce.
Ingredients
- ●1 pound Chicken breastcut into bite-sized pieces
- ●2 Luxurious aji amarillo peppersseeded and chopped
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1/4 cup Citrusy orange juicefreshly squeezed
- ●2 tablespoons Peruvian achiote pastesee notes
- ●2 cups Chicken brothlow-sodium
- ●1 teaspoon Saltto taste
- ●1/2 teaspoon Black pepperto taste
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the aji amarillo peppers and cook for an additional 2 minutes.
- 6
Add the orange juice, achiote paste, chicken broth, salt, and black pepper to the pot. Stir to combine.
- 7
Return the chicken to the pot and bring the stew to a boil.
- 8
Reduce the heat to low and simmer, covered, until the chicken is cooked through and the stew has thickened, about 20-25 minutes.
- 9
Serve the stew hot, garnished with chopped fresh cilantro if desired.