Braised Peruvian Chicken
Infused with the bold and vibrant flavors of South America, this Braised Peruvian Chicken recipe combines tender, golden-seared chicken thighs with a rich, aromatic broth of aji amarillo paste, smoked paprika, and cumin. Slowly simmered with hearty russet potatoes, sweet carrots, and juicy tomatoes, this one-pot wonder becomes a comforting, flavor-packed dish that's perfect for any weeknight dinner or special gathering. The secret lies in the aji amarillo paste, a traditional Peruvian ingredient that delivers a subtle kick of heat and a uniquely tangy depth. Finished with a fresh cilantro garnish and a squeeze of zesty lime, this dish is a savory and satisfying nod to Peruvian cuisine. Ready in just over an hour, it's a simple yet exotic meal that will transport your taste buds to Peru.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Aji amarillo paste (Peruvian yellow chili paste)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 cups Chicken stock
- 2 medium Tomatoes, diced
- 2 medium Russet potatoes, peeled and cut into chunks
- 2 medium Carrots, sliced into thick rounds
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and cook the other side for 3-4 minutes. Remove the chicken from the pot and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the aji amarillo paste, ground cumin, and smoked paprika. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Pour in the chicken stock, scraping the bottom of the pot to release any browned bits (this adds extra flavor).
Add the diced tomatoes, russet potatoes, and sliced carrots to the pot. Stir to combine.
Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it braise for 35-40 minutes or until the chicken is tender and fully cooked through, and the vegetables are soft.
Taste and adjust seasoning if needed, adding more salt or pepper as desired.
Garnish with chopped fresh cilantro before serving.
Serve hot with lime wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
