Braised Peruvian Chicken

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

• Ready In: 24 mins
• Serves: 4

Ingredients

• 1  jalapeno
• 1  red onion
• 1  red pepper
• 8  boneless skinless chicken thighs
• 1  tablespoon ground cumin
• 2  tablespoons  garlic butter, store-bought
• 1⁄2 cup chicken broth
• 1  cup  baby carrots or 1  carrot, sliced
• 1⁄2 cup cilantro, chopped (about 1 handful)

Directions

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.