PeruvianDinner

Recipe Story

origins & traditions

This traditional Peruvian chicken stew brings together the bold flavors of the Andes in one comforting pot. Succulent chicken thighs are simmered with creamy potatoes, sweet carrots, and vibrant bell peppers in a aromatic broth enhanced with garlic, cumin, and the distinctive heat of aji amarillo. The dish showcases the Peruvian love for layered flavors and hearty ingredients, with each spoonful delivering tender meat, perfectly cooked vegetables, and a golden sauce that captures the essence of home cooking in Lima and beyond. Fresh cilantro and a squeeze of lime juice add brightness to finish this satisfying meal that feeds family and friends with minimal effort and maximum flavor.

Instructions

step by step

0/9 done

Season the chicken thighs with salt, black pepper, and half the cumin. Let rest for 10 minutes.
Heat olive oil in a large dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 4 minutes per side. Remove and set aside.
In the same pot, add onions and garlic. Sauté until softened, about 4 minutes. Add the remaining cumin, paprika, and cayenne. Stir for 1 minute until fragrant.
Add the potatoes, carrots, and bell peppers. Stir to coat with the spices.
Return the chicken to the pot. Add enough water to cover the ingredients by 1 inch. Add bay leaves and bring to a boil.
Reduce heat to low, cover, and simmer for 35 minutes until chicken is tender and potatoes are cooked through.
Stir in the tomatoes and cook for 5 more minutes. Remove bay leaves.
Adjust seasoning with salt and pepper. Finish with fresh cilantro and lime juice.
Serve hot in deep bowls with extra cilantro on top.

Peruvian Chicken Stew with Aji Amarillo

4.0 (42)

A hearty Peruvian one-pot chicken stew featuring tender chicken thighs, potatoes, and vegetables in a rich golden broth infused with aji amarillo peppers, creating a warming and flavorful dinner.

medium

1h 5m

6 servings

Ingredients

0 of 16 checked

Main Ingredients

900 grams chicken-thigh, bone-in, skin removed
4 pieces potatoes, cut into 2-inch chunks
3 pieces carrots, peeled and cut into chunks
2 pieces bell-peppers, cut into strips

Aromatics

1 pieces onions, diced
4 cloves garlic, minced
2 pieces bay-leaves

Vegetables

2 pieces tomatoes, diced

Spices

2 teaspoons cumin, ground
1 teaspoons paprika
1/2 teaspoons cayenne (optional)

Garnish

4 tablespoons cilantro, chopped
1 pieces lime, juiced

Cooking

3 tablespoons olive-oil

Seasoning

1 1/2 teaspoons salt, to taste
1 teaspoons black-pepper, to taste

Chef Tips

expert advice

•For authentic Peruvian flavor, use aji amarillo paste or fresh peppers if available.

•The stew tastes even better the next day as flavors meld.

•You can substitute chicken breast for thighs but reduce cooking time by 10 minutes.

•Add frozen peas or corn in the last 5 minutes for extra vegetables.

•For a thicker stew, mash some of the potatoes against the side of the pot.

•Serve with white rice or crusty bread to soak up the delicious broth.

•This recipe doubles easily for meal prep or feeding a crowd.

Peruvian

⭐ Highly Rated

45 minmedium