Peruvian Chicken Chili with Peanuts Recipe

Name: Peruvian Chicken Chili with Peanuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peanut or vegetable oil; 2 pounds ground chicken (dark meat or a mixture of dark and white meat); 2 medium yellow onions, finely chopped; 5 medium garlic cloves, minced; 4 medium jalapenos, stemmed and minced; 1 teaspoon ground cumin; 1/2 teaspoon ground allspice; Kosher salt; Freshly ground black pepper; 2 cups roasted, salted peanuts (about 12 ounces), coarsely chopped; 1 cup chicken stock or low-sodium chicken broth; 1 cup evaporated milk; 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces); 6 hard-boiled eggs, cut into wedges; 1 cup coarsely chopped pitted black olives

Servings: persons

1/4 cup peanut or vegetable oil
2 pounds ground chicken (dark meat or a mixture of dark and white meat)
2 medium yellow onions, finely chopped
5 medium garlic cloves, minced
4 medium jalapenos, stemmed and minced
1 teaspoon ground cumin
1/2 teaspoon ground allspice
Kosher salt
Freshly ground black pepper
2 cups roasted, salted peanuts (about 12 ounces), coarsely chopped
1 cup chicken stock or low-sodium chicken broth
1 cup evaporated milk
1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
6 hard-boiled eggs, cut into wedges
1 cup coarsely chopped pitted black olives

1
Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering.
2
Add the chicken, breaking it up into small pieces with a wooden spoon, and cook, stirring occasionally, until browned and cooked through, about 9 minutes.
3
Reduce the heat to medium.
4
Add the onions, garlic, jalapenos, cumin, and allspice, season with salt and pepper, and stir to combine.
5
Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
6
Add the peanuts, stock or broth, milk, and cheese, stir to combine, and bring to a simmer.
7
Reduce the heat to low, cover with a tightfitting lid, and simmer, stirring occasionally, until slightly thickened and the flavors have melded, about 30 minutes.
8
Taste and season with salt and pepper as needed.
9
Serve topped with the eggs and olives.

1492

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup peanut or vegetable oil, 2 pounds ground chicken (dark meat or a mixture of dark and white meat), 2 medium yellow onions, finely chopped, 5 medium garlic cloves, minced, and more.

Yes, Peruvian Chicken Chili with Peanuts Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!