Peruvian Braised Chicken with Sweet Potato and Aji Verde
A comforting Peruvian-inspired braised chicken dish featuring tender chicken thighs slow-cooked with sweet potatoes and a vibrant aji verde sauce made from fresh herbs and peppers. Served with steamed vegetables to complement the rich flavors, this recipe embraces traditional techniques with seasonal produce for a satisfying weeknight meal.
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Overview
This Peruvian Braised Chicken with Sweet Potato and Aji Verde features juicy chicken thighs slowly braised in a fragrant broth alongside sweet potatoes until meltingly tender. The dish is completed with a vibrant aji verde sauce made from fresh cilantro, jalapeños, and lime, delivering a bright, herbaceous kick. Steamed seasonal vegetables on the side add freshness and balance to the plate, making this a wholesome, comforting dinner perfect for any weeknight.
Why you’ll love it
- Rich, tender chicken with deep, layered flavors from slow braising.
- The aji verde sauce adds a fresh, zesty contrast with herbs and a gentle pepper heat.
- Sweet potatoes add natural sweetness and heartiness to the dish.
- Steamed vegetables provide a crisp, clean complement for a well-rounded meal.
- Uses accessible ingredients and straightforward technique ideal for home cooks.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs yield the best flavor and tenderness in braising.
- Sweet potatoes: Choose firm, medium-sized sweet potatoes to ensure even cooking.
- Aji verde: Traditionally made with Peruvian aji peppers; substitute with jalapeños or serrano peppers for similar heat.
- Herbs: Fresh cilantro and parsley provide essential brightness.
- Broth: Chicken broth deepens the braising liquid flavor; use low sodium to control saltiness.
Serving & storage
- Serve hot with the aji verde sauce drizzled generously over the chicken and sweet potatoes alongside steamed vegetables.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
- Reheat gently on the stovetop or microwave until steaming hot throughout.
- Can be frozen for up to 1 month; thaw in refrigerator before reheating.
- Always reheat to an internal temperature of 74°C (165°F) for food safety.
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Chef tips
- For the best flavor, brown the chicken skin well before braising to render fat and create depth.
- You can make the aji verde sauce a day ahead and refrigerate; bring to room temperature before serving.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 74°C (165°F).
- If you can’t find sweet potatoes, regular potatoes can be a substitute but adjust cooking time accordingly.
- Add steamed rice or crusty bread to make the meal more filling.
Ingredients
- 8bone-in, skin-on chicken thighs
- 2 tbspvegetable oil
- 1 largeonion, thinly sliced
- 4 clovesgarlic, minced
- 500 ml (2 cups)low-sodium chicken broth
- 2medium sweet potatoes, peeled and cut into 4 cm (1.5 inch) chunks
- 1 tbspground cumin
- 1 tspsmoked paprika
- Salt and freshly ground black pepperto taste
- 150 g (1 cup)fresh cilantro leaves, packed
- 50 g (½ cup)fresh parsley leaves, packed
- 2jalapeño peppers, seeded and chopped
- 1 smallclove garlic
- 2 tbsplime juice, freshly squeezed
- 60 ml (¼ cup)olive oil
- 200 g (about 4 cups)mixed seasonal vegetables (such as green beans, carrots, cauliflower) for steaming
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Equipment
- large heavy-bottomed skillet or Dutch oven
- steaming basket or steamer insert
- blender or food processor
- knife
- cutting board
- measuring spoons and cups
Nutrition per serving
- Calories520
- Protein38 g
- Carbs35 g
- Fat22 g
Step-by-step
Step 1
Pat chicken thighs dry with paper towels and season generously with salt and pepper on all sides.Step 2
Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and brown until golden and crisp, about 6 minutes per side. Remove chicken and set aside.Step 3
In the same pan, reduce heat to medium and add sliced onion and minced garlic. Cook, stirring often, until softened and fragrant, about 5 minutes.Step 4
Add ground cumin and smoked paprika to the onions, stirring to coat and bloom the spices for 1 minute.Step 5
Return the chicken thighs to the pan and pour in the chicken broth. Bring to a gentle simmer.Step 6
Add sweet potato chunks, cover the pan with a lid, reduce heat to low, and braise until chicken is cooked through and sweet potatoes are tender, about 40 minutes.Step 7
While the chicken braises, prepare the aji verde sauce. Combine cilantro, parsley, jalapeños, garlic, lime juice, and olive oil in a blender or food processor. Blend until smooth and season with salt to taste.Step 8
Prepare your steaming setup. Steam your mixed seasonal vegetables until just tender, about 8 minutes. Keep warm until serving.Step 9
Once chicken and sweet potatoes are tender, adjust seasoning with salt and pepper to taste, turning chicken to coat in braising juices.Step 10
Serve the braised chicken and sweet potatoes with steamed vegetables on the side. Drizzle the aji verde sauce generously over the chicken before serving.
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