Browse 1 recipe collected around fall recipes.
◷ 80 minmedium
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.
Jan 8Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), vegetable oil, yellow onion, thinly sliced, garlic, minced, aji amarillo paste (or substitute mild yellow chili paste). Equipment: large heavy-bottomed braising pan or Dutch oven, chef's knife, cutting board, measuring spoons, measuring jug, medium saucepan, wooden spoon.
Kitchen tip: For even cooking, cut the root vegetables into roughly equal-sized chunks.