Seared Peruvian Chicken with Stir-Fried Seasonal Vegetables
A vibrant, weeknight-friendly Peruvian-inspired recipe featuring perfectly seared chicken thighs paired with a colorful stir-fry of fresh seasonal vegetables. This dish highlights traditional flavors with familiar cooking methods to create a balanced and satisfying meal.
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Overview
This Seared Peruvian Chicken with Stir-Fried Seasonal Vegetables brings bold and comforting flavors to your dinner table. The chicken thighs are marinated with classic Peruvian spices and garlic, then pan-seared to achieve a golden crust and juicy interior. Accompanying this is a quick stir-fry of fresh seasonal vegetables, providing a vibrant and nutritious contrast. The recipe is perfect for busy weeknights yet impressive enough for guests.
Why you’ll love it
- Simple and quick cooking methods for a hassle-free meal.
- Juicy, flavorful chicken with authentic Peruvian seasoning.
- Flexible vegetable stir-fry that can be adapted to whatever's fresh and in season.
- Balanced dish with protein, fiber, and vibrant colors.
Ingredient notes
Chicken thighs: Bone-in, skin-on thighs provide the best flavor and texture. Make sure to pat them dry before searing for a crispy crust.
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Peruvian spices: A combination of cumin, smoked paprika, and garlic gives the chicken its distinct flavor. You can adjust the chili flakes to your preferred heat level.
Seasonal vegetables: Use a mix of crunchy vegetables such as bell peppers, zucchini, snap peas, and carrots. Freshness ensures vibrant colors and textures.
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Soy sauce and lime juice: For the stir-fry, these balance the natural sweetness of the vegetables with acidity and umami.
Serving & storage
Serve the chicken and vegetables immediately while hot, accompanied by steamed rice or quinoa if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. For food safety, ensure the chicken reaches an internal temperature of at least 75°C (167°F) during cooking.
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Chef tips
- Pat the chicken thighs dry with paper towels before marinating to ensure the skin crisps properly.
- Do not overcrowd the pan when searing chicken; cook in batches if necessary to maintain heat and achieve a golden crust.
- Use a meat thermometer to check chicken doneness for safety and optimal juiciness.
- Feel free to swap in any fresh, colorful seasonal vegetables you prefer or have on hand.
- Leftover chicken can be shredded and used in salads or sandwiches the next day.
Ingredients
- 4bone-in, skin-on chicken thighs (about 150g/5 oz each)
- 2 teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- ½ teaspoonchili flakes (adjust to taste)
- 1 teaspoonsalt, divided
- ½ teaspoonblack pepper, divided
- 2 tablespoonsvegetable oil, divided
- 2 clovesgarlic, minced
- 1 mediumred bell pepper, sliced
- 1 mediumzucchini, sliced into half-moons
- 100 grams (3.5 oz)snap peas, trimmed
- 1 mediumcarrot, julienned
- 1 tablespoonsoy sauce
- 1 tablespoonfresh lime juice
- 1 teaspoonhoney or maple syrup
- 1 tablespoonfresh cilantro, chopped (optional)
- Lime wedgesfor serving (optional)
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Equipment
- Large mixing bowl
- Heavy skillet or cast iron pan
- Wok or large frying pan
- Tongs or spatula
- Meat thermometer
Nutrition per serving
- Calories425
- Protein38 g
- Carbs15 g
- Fat22 g
Step-by-step
Step 1
In a large mixing bowl, combine ground cumin, smoked paprika, garlic powder, chili flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Add chicken thighs and rub the spice mixture thoroughly over the skin and meat. Let marinate for 10 minutes at room temperature.Step 2
Heat 1 tablespoon of vegetable oil in a heavy skillet or cast iron pan over medium-high heat until shimmering. Place the chicken thighs skin-side down carefully and sear without moving for 6-7 minutes until the skin is deep golden and crispy.Step 3
Flip the chicken thighs and reduce the heat to medium. Cook for an additional 8-10 minutes, or until the internal temperature reaches 75°C (167°F). Remove the chicken from the pan, cover loosely with foil, and let rest for 5 minutes.Step 4
While the chicken rests, heat the remaining 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.Step 5
Add the sliced bell pepper, zucchini, snap peas, and carrot to the wok. Stir-fry continuously for 4-5 minutes until vegetables are tender-crisp and vibrant in color.Step 6
Stir in soy sauce, lime juice, honey, and remaining ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat all vegetables evenly and cook for an additional 1 minute.Step 7
Transfer the stir-fried vegetables to plates. Place the rested chicken thighs on top or alongside the vegetables. Garnish with chopped fresh cilantro and lime wedges if using, then serve immediately.
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