Peruvian Spicy Chicken Recipe

Name: Peruvian Spicy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, bone in; salt and pepper; 1 serrano pepper, chopped; 2 red fresno chiles, chopped; 6 garlic cloves, chopped; 1 tablespoon fresh oregano or 1 tablespoon marjoram leaves; 4 bay leaves, fresh if available; 2 limes, zest and juice; 1 tablespoon sweet paprika, smoked; 1/4 cup olive oil, plus; 1 tablespoon olive oil, divided; 2 teaspoons cumin seeds; 1 tablespoon sugar; 1 cup chicken stock; mint leaf, to garnish; cilantro leaf, to garnish

Servings: persons

8 chicken thighs, bone in
salt and pepper
1 serrano pepper, chopped
2 red fresno chiles, chopped
6 garlic cloves, chopped
1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
4 bay leaves, fresh if available
2 limes, zest and juice
1 tablespoon sweet paprika, smoked
1/4 cup olive oil, plus
1 tablespoon olive oil, divided
2 teaspoons cumin seeds
1 tablespoon sugar
1 cup chicken stock
mint leaf, to garnish
cilantro leaf, to garnish

1
Place chicken in a shallow dish and season with salt and pepper.
2
In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
3
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
4
Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
5
Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
6
Toss with mint and cilantro, and serve with mashed blue potatoes alongside.

909

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 8 chicken thighs, bone in, salt and pepper, 1 serrano pepper, chopped, 2 red fresno chiles, chopped, and more.

Yes, Peruvian Spicy Chicken falls under the Meat & Poultry 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!

Peruvian Spicy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions