Peruvian Chicken Stew with Seasonal Vegetables
A comforting Peruvian-inspired chicken stew that highlights seasonal root vegetables and zesty traditional spices. This weeknight-friendly recipe uses a classic simmering technique to build rich flavors without complex steps, perfect for a wholesome yet approachable meal.
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Overview
This Peruvian Chicken Stew marries tender chicken thighs with a vibrant blend of seasonal root vegetables and traditional Peruvian spices like cumin and ajĂ amarillo paste. With a slow simmer, the flavors meld into a warming, hearty dish perfect for chilly evenings or any time you crave satisfying comfort food.
Why you’ll love it
- Simple step-by-step stew perfect for weeknights.
- Uses accessible seasonal vegetables to keep it fresh and nutritious.
- Balanced flavors with a subtle spicy kick from ajĂ amarillo.
- One-pot cooking minimizes cleanup.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for best flavor and moistness, but skinless can be used for less fat.
- AjĂ amarillo paste: A key Peruvian hot yellow pepper paste; substitute with mild yellow chili paste or mild paprika and a touch of cayenne if unavailable.
- Seasonal vegetables: Typical root vegetables like carrots, parsnips, and potatoes are ideal; adjust based on what’s fresh in your market.
- Stock: Use low-sodium chicken stock to control saltiness and enhance flavor.
Serving & storage
Serve the stew hot, garnished with fresh cilantro and accompanied by white rice or crusty bread to soak up the rich broth. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly until steaming hot. This stew also freezes well for up to 2 months — thaw overnight in the fridge before reheating.
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Chef tips
- For extra richness, remove chicken thighs after browning and sauté chopped bacon before onions. Add it back in with the stock.
- If aj ed amarillo paste is unavailable, use mild yellow chili paste with a pinch of cayenne to simulate the flavor.
- Check chicken internal temperature with a meat thermometer to ensure safe cooking (75 C / 165 F).
- This stew tastes even better the next day after flavors have further melded.
Ingredients
- 800 g (1.75 lb)bone-in, skin-on chicken thighs
- 2 tbspvegetable oil
- 1 largeyellow onion, finely chopped
- 3 clovesgarlic, minced
- 1 tbspaj ed amarillo paste (or substitute)
- 1 tspground cumin
- 500 ml (2 cups)low-sodium chicken stock
- 2 mediumcarrots, peeled and cut into chunks
- 2 mediumparsnips, peeled and cut into chunks
- 3 mediumpotatoes, peeled and cut into chunks
- 1 redbell pepper, sliced
- 2 tbspfresh cilantro, chopped
- salt and black pepperto taste
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories430
- Protein38 g
- Carbs30 g
- Fat15 g
Step-by-step
Step 1
Heat vegetable oil in a large heavy-bottomed pot over medium heat.Step 2
Season the chicken thighs with salt and pepper. Add them skin-side down to the pot and brown for about 5 minutes until golden. Flip and brown the other side for 3 minutes. Remove chicken and set aside.Step 3
Add the chopped onion to the pot and sauté for 5 minutes until softened and translucent.Step 4
Stir in the minced garlic, aj ed amarillo paste, and ground cumin. Cook for 1 minute until fragrant.Step 5
Return the chicken thighs to the pot. Pour in the chicken stock and bring to a gentle boil.Step 6
Reduce heat to low and cover the pot. Simmer for 20 minutes to allow chicken to cook through and flavors to develop.Step 7
Add carrots, parsnips, potatoes, and red bell pepper to the pot. Stir gently, cover, and continue to simmer for another 20 minutes, or until vegetables are tender and chicken reaches an internal temperature of 75 C (165 F).Step 8
Taste and adjust seasoning with salt and pepper as needed. Remove from heat and sprinkle chopped cilantro over the stew before serving.
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