Editorial sample recipePeruvianintermediatehalalgluten-freedairy-free

Peruvian Braised Chicken Thighs In Spicy Peanut Carapulcra Sauce

Name: Peruvian Braised Chicken Thighs In Spicy Peanut Carapulcra Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb skinless boneless halal chicken thighs; 2 tbsp olive oil; 1 large red onion finely diced; 4 clove garlic minced; 3 tbsp aji panca paste; 1.5 lb yukon gold potatoes peeled and cut into small cubes; 0.25 cup creamy peanut butter; 2 cup halal chicken broth; 1 tsp ground cumin

Tender chicken thighs simmered in a deep reddish-brown Peruvian sauce flavored with smoky aji panca, smooth peanut butter, and diced yukon gold potatoes.

Prep: 20 min
Cook: 35 min
Total: 55 min

Technique to learn

Aji Panca Sofrito Braising

Cooking onion, garlic, and dried chili paste gently in oil until aromatic before braising proteins and root vegetables.

Instructions

Step 1: Season chicken thighs generously with salt, ground black pepper, and half of the ground cumin.
Step 2: Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Brown the chicken thighs for 3 minutes per side, then remove to a plate.

Step 3: Lower heat to medium, add the finely diced red onion and garlic, cooking for 5 minutes until soft and caramelized.

Step 4: Add the aji panca paste and remaining cumin, cooking for 2 minutes until fragrant and dark red.

Step 5: Whisk the peanut butter into the hot chicken broth until smooth, then pour into the pan while stirring to deglaze.

Step 6: Return the chicken to the pot, add the diced potatoes, cover, and simmer gently over medium-low heat for 20 to 25 minutes until the chicken and potatoes are tender and sauce is thick.

Cooking tips

Whisking peanut butter into warm broth beforehand prevents lumps from forming in the sauce.
Cut the potatoes into uniform half-inch cubes so they cook evenly alongside the chicken.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in