Peruvian-Style Steamed Chicken with Seasonal Vegetables
A light and flavorful Peruvian-inspired steamed chicken stew using seasonal produce, showcasing traditional ingredients and a healthy cooking technique. This recipe highlights juicy chicken thighs gently steamed with Andean spices, alongside fresh root vegetables and corn, delivering comforting warmth without heavy fats.
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Overview
This Peruvian-style steamed chicken stew is a comforting, healthy dish that brings together juicy, tender chicken thighs infused with traditional Andean spices and a colorful mix of seasonal root vegetables and corn. Steaming preserves moisture and nutrients, creating a light but richly flavored meal that's perfect for any season.
Why you’ll love it
This recipe is low in fat yet full of comforting flavor, making it ideal for those seeking wholesome and nutritious meals. The gentle steaming technique ensures the chicken remains moist, while the spices add authentic Peruvian warmth. Using seasonal vegetables enhances freshness and taste, making this dish adaptable all year round.
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Ingredient notes
Chicken thighs are preferred for their tenderness and flavor. Seasonal vegetables can include carrots, parsnips, potatoes, and fresh corn on the cob. The Andean spices such as cumin, paprika, and a touch of aji amarillo paste bring distinctive Peruvian flavor. Fresh garlic, cilantro, and lime add brightness and aroma.
Serving & storage
Serve warm with steamed rice or crusty bread to enjoy the flavorful broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until steaming hot. For best quality and safety, do not refreeze after thawing.
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Chef tips
- Ensure the chicken is cooked through by checking that it reaches a safe internal temperature of at least 746C (1656F).
- Use seasonal vegetables available in your region for freshness and flavor variation.
- Steaming helps retain nutrients and reduces added fat compared to frying or roasting.
Ingredients
- 800 g (1.75 lbs)boneless, skinless chicken thighs
- 2 mediumcarrots, peeled and cut into 3 cm chunks
- 2 mediumparsnips, peeled and cut into 3 cm chunks
- 2 mediumpotatoes, peeled and cut into 3 cm chunks
- 2 earsfresh corn, cut into thirds
- 1 mediumonion, finely sliced
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1 tspsmoked paprika
- 1 tbspaji amarillo paste (yellow chili paste)
- 1 tspdried oregano
- 1 tbspolive oil
- 500 ml (2 cups)chicken broth, low sodium
- Juice of 1lime
- Handfulfresh cilantro, chopped
- To tastesalt and freshly ground black pepper
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Equipment
- large steaming pot with lid
- knife
- cutting board
- mixing bowl
- tongs
- measuring spoons
- measuring jug
Nutrition per serving
- Calories380
- Protein35 g
- Carbs25 g
- Fat12 g
Step-by-step
Step 1
In a mixing bowl, combine the olive oil, minced garlic, cumin, smoked paprika, aji amarillo paste, dried oregano, salt, and pepper. Add chicken thighs and toss well to coat all pieces evenly.Step 2
Allow the chicken to marinate for 10 minutes to absorb the flavors while you prepare the vegetables.Step 3
Prepare the steaming pot by adding 2-3 cm of water to the bottom and bring it to a gentle simmer over medium heat.Step 4
Place the onion slices, carrots, parsnips, and potatoes in a single layer in the steaming basket. Lay the marinated chicken thighs over the vegetables, then arrange the corn pieces on top.Step 5
Cover the pot with a tight-fitting lid and steam the chicken and vegetables for 35 minutes, or until the chicken reaches an internal temperature of 746C (1656F) and the vegetables are tender when pierced with a fork.Step 6
Carefully remove the steaming basket. Transfer the chicken and vegetables to a serving dish. Pour over the warm chicken broth and squeeze fresh lime juice on top. Garnish with chopped cilantro before serving.
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