Simple Dinners: Peruvian Chicken Stew

Time

Serves

Ingredients

• 1 pack Field & Flower Diced Chicken Thigh (350g)
• 2 tsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp ají­ amarillo paste
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried oregano
• 1/4 tsp ground turmeric
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 240g chicken broth
• 240g diced potatoes
• 240g diced carrots
• 240g frozen peas
• Juice of 1 lime
• Fresh cilantro leaves, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent. Add the minced garlic and sauté for another minute.
2. Stir in the ají­ amarillo paste, ground cumin, paprika, dried oregano, ground turmeric, ground cinnamon, salt, and pepper. Sauté for an additional 1-2 minutes until the spices become fragrant.
3. Add the sous vide diced chicken thigh to the pot. Sauté until the chicken is lightly browned on all sides.
4. Pour in the chicken broth and add the diced potatoes and diced carrots. Bring the mixture to a simmer and let it cook for about 15-20 minutes until the potatoes and carrots are tender.
5. Add the frozen peas to the stew and let them cook for an additional 5 minutes. Squeeze in the juice of one lime to add a fresh and zesty flavour to the stew.
6. Taste the stew and adjust the seasoning with salt and pepper as needed.
7. Ladle the Peruvian chicken stew over cooked white rice. Garnish with chopped fresh cilantro leaves. The tender diced chicken combined with the aromatic spices and hearty vegetables creates a comforting and flavourful meal.