Braised Peruvian Chicken

1. 1

   Finely chop jalapeno, including seeds.

2. 2

   Slice onion into wedges.

3. 3

   Thickly slice pepper.

4. 4

   Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.

5. 5

   Melt garlic butter in a large pot over medium-high heat.

6. 6

   When hot, add half of chicken and cook until light golden, (1 to 2 min per side).

7. 7

   Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.

8. 8

   When all chicken is removed, add broth to pot.

9. 9

   Using a wooden spoon, scrape up and stir in any bits from pot bottom.

10. 10

    Add jalapeno, onion, pepper and carrots.

11. 11

    Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.

12. 12

    Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).

13. 13

    Sprinkle with cilantro.

14. 14

    If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).

15. 15

    Spoon over chicken.

16. 16

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.