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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs evenly with salt and black pepper on both sides.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 3

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.

Step 4

In the same pot, lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the aji amarillo paste, ground cumin, and smoked paprika. Cook for 1-2 minutes to toast the spices and enhance their flavors.

Step 7

Pour in the chicken stock, scraping the bottom of the pot to release any browned bits (this adds extra flavor).

Step 8

Add the diced tomatoes, russet potatoes, and sliced carrots to the pot. Stir to combine.

Step 9

Nestle the seared chicken thighs back into the pot, ensuring they are partially submerged in the liquid.

Step 10

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.

Step 11

Taste and adjust seasoning if needed, adding more salt or pepper as desired.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with lime wedges on the side for a bright, citrusy finish.

Nutrition Facts

Serving size	2567.8 grams (2567.8g)

Amount per serving	% Daily Value*
Calories	2954

Total Fat 191.50g	246%
Saturated Fat 48.50g	242%
Polyunsaturated Fat 2.70g
Cholesterol 772mg	257%
Sodium 3549mg	154%
Total Carbohydrate 110.30g	40%
Dietary Fiber 16.20g	58%
Total Sugars 23.10g
Protein 201.60g	403%

Vitamin D 0IU	0%
Calcium 306mg	24%
Iron 16mg	89%
Potassium 4891mg	104%

*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.

Source of Calories

Fat: 58.0%

Protein: 27.1%

Carbs: 14.8%