Braised Peruvian Chicken

Total Time
10 mins
14 mins

Delicious chicken, smothered with a mildly spicy chili sauce dish that tastes as though it's been braised for hours even though it takes less than 1/2 hour to prepare. Recipe from Chatelaine Magazine and posted for ZWT 7

Skip to Next Recipe




  1. Finely chop jalapeno, including seeds.
  2. Slice onion into wedges.
  3. Thickly slice pepper.
  4. Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.
  5. Melt garlic butter in a large pot over medium-high heat.
  6. When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
  7. Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
  8. When all chicken is removed, add broth to pot.
  9. Using a wooden spoon, scrape up and stir in any bits from pot bottom.
  10. Add jalapeno, onion, pepper and carrots.
  11. Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
  12. Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
  13. Sprinkle with cilantro.
  14. If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
  15. Spoon over chicken.
  16. Serve with rice.
Most Helpful

5 5

Yum! I really liked this alot. I used a red jalapeno but should have used green for a little more color. This was simple to make and loved the cumin flavor. Thanks Dreamer for sharing this great little recipe. Made by an Emerald City Shaker for ZWT7.