Peruvian Chicken Stew

A recipe that my Peruvian fellows could find similar to the typical Seco but which in this form I do not dare to call like that any more.  I have reinvented the dish, adapting it to what is available in this hemisphere–cilantro/coriander sold in grams and not in bunches!–and to my husband’s taste–for him cooked carrots and, especially, peas are a no-go!

6 boneless chicken thighs or breasts, cut in halves – skinless if you prefer
4 tablespoons olive oil
2 garlic cloves – minced
1 onion – finely chopped
2 tomatoes – peeled, chopped in cubes. Click here to see how to peel tomatoes (I prefer the boiling water method).
¼ cup hot chili peppers – finely chopped, the ones you prefer, I used this time ají amarillo peppers.  Remove the seeds if you do not like it to be too hot!
½ cup peppers or carrots, finely chopped
½ cup choclos (Peruvian corn) or peas
½ cup fresh cilantro/coriander – finely chopped.  You can certainly add more if you like it, or do without it as well.  I know, cilantro/coriander is not everyone’s favorite …
½ cup beer
3 potatoes – cut into big pieces
sea salt
freshly ground black pepper

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Season chicken with salt and pepper (both sides).

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In a casserole pot heat oil over medium heat.  Brown the chicken for 5 min on each side.

 

 

Meanwhile peel/chop/cut all the ingredients (garlic, onion, tomatoes, cilantro/coriander, peppers, choclo/peas and potatoes) as required.

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Once the chicken has been browned, set it aside.

 

 

In the same pot over medium-low heat, cook the garlic until it is golden brown in color.  Stir frequently and keep an eye on it to avoid scorching!

Add the onion and cook until it is glazed.

Now you can add tomatoes, peppers, hot peppers, and choclos/peas. Stir and cook for 10 min.

Add cilantro/coriander.

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Add beer and let it simmer until the alcohol burns off (about 1 min).

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Season to taste with salt and pepper.

Add chicken pieces. Cover and cook over low heat for 15 min.

Add potatoes and continue cooking for 20 min more. The stew is ready when the potatoes are done. They should give easily when punctured with a fork.

Serve and enjoy ideally with my Homemade Perfect Basic Rice.  Another typical example of how Peruvians can serve potatoes with rice at the same time … We love it that way!

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8 thoughts on “Peruvian Chicken Stew

  1. Definitivamente culantro @lover, tan es así que no le pongo nada de tomate al Seco. Una tía le ponía mitad culantro mitad espinaca para que quede bien verdecito y bajarle el sabor al culantro.

    Liked by 1 person

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