Peruvian Braised Chicken with Seasonal Root Vegetables
This comforting Peruvian-inspired braised chicken features tender chicken thighs slowly cooked with seasonal root vegetables like carrots and parsnips, infused with traditional spices and herbs for a rich, aromatic flavor. Served with a light side of steamed quinoa, it's a perfect weeknight meal that honors classic techniques and seasonal produce.
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Overview
This Peruvian Braised Chicken with Seasonal Root Vegetables is a soul-warming dish featuring tender, juicy chicken thighs slowly simmered alongside a medley of carrots, parsnips, and other root vegetables. Traditional Peruvian spices and herbs like cumin, oregano, and aji amarillo paste infuse the dish with rich, aromatic complexity. Paired with fluffy steamed quinoa, this recipe delivers a balanced, wholesome meal perfect for a cozy fall evening.
Why you'll love it
- Deep flavors: The slow braise melds spices, herbs, and vegetables for a savory, comforting taste.
- Seasonal ingredients: Highlights fresh fall root vegetables and local produce.
- Nutritious side: Light quinoa complements the richness while adding healthy protein and fiber.
- Simple technique: Braising is hands-off and forgiving, ideal for weeknights.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs provide the best flavor and tenderness in braising.
- Root vegetables: Use seasonal options available like carrots, parsnips, turnips, or celery root.
- Aji amarillo paste: Traditional Peruvian pepper paste offering mild heat and fruity flavor — substitute mild yellow chili paste if needed.
- Quinoa: Rinse well before cooking to remove bitterness.
Serving & storage
Serve the braised chicken and vegetables hot over steamed quinoa garnished with fresh cilantro. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat to preserve moisture. This dish freezes well—thaw overnight in the fridge before reheating.
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Chef tips
- For even cooking, cut the root vegetables into roughly equal-sized chunks.
- Do not rush the braising process; low and slow cooking ensures tenderness and depth of flavor.
- Ensure the chicken simmers gently to avoid tough meat — avoid boiling.
- Use bone-in, skin-on chicken thighs for juicier, more flavorful results.
- Aji amarillo paste can be found in Latin American or specialty grocery stores, or online.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg)
- 2 tablespoonsvegetable oil
- 1 largeyellow onion, thinly sliced
- 3 clovesgarlic, minced
- 1 tablespoonaji amarillo paste (or substitute mild yellow chili paste)
- 1 teaspoonground cumin
- 1 teaspoondried oregano
- 500 mlchicken stock (2 cups)
- 2 mediumcarrots, peeled and cut into chunks
- 2 mediumparsnips, peeled and cut into chunks
- 1 mediumceleriac (celery root), peeled and cut into chunks
- Salt and freshly ground black pepperto taste
- 150 gquinoa, rinsed (about ¾ cup)
- 300 mlwater or broth for quinoa (1¼ cups)
- 2 tablespoonsfresh cilantro, chopped (for garnish)
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Equipment
- large heavy-bottomed braising pan or Dutch oven
- chef's knife
- cutting board
- measuring spoons
- measuring jug
- medium saucepan
- wooden spoon
Nutrition per serving
- Calories475
- Protein37 g
- Carbs35 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season generously with salt and freshly ground black pepper.Step 2
Heat 2 tablespoons vegetable oil in a large heavy-bottomed braising pan or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown and crisp, about 5 minutes per side. Remove chicken and set aside.Step 3
Reduce heat to medium. Add the sliced onion to the pan and sauté until soft and translucent, about 5 minutes. Add the minced garlic, aji amarillo paste, ground cumin, and dried oregano; cook another 1–2 minutes until fragrant.Step 4
Pour in the chicken stock and stir to combine, scraping any browned bits from the bottom of the pan. Return the chicken thighs to the pan, skin-side up, and nestle in the root vegetables (carrots, parsnips, celeriac).Step 5
Bring the liquid to a gentle simmer, then reduce heat to low. Cover and braise for 45 minutes, or until the chicken is cooked through and vegetables are tender. Check occasionally to ensure gentle simmering; adjust the heat if necessary.Step 6
While the chicken is braising, rinse the quinoa thoroughly in cold water using a fine mesh sieve. Combine rinsed quinoa and 300 ml water or broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.Step 7
Adjust seasoning of the braised chicken and vegetables with salt and pepper to taste. Serve the chicken and root vegetables over steamed quinoa. Garnish with chopped fresh cilantro.
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