Braised Peruvian Chicken

Name: Braised Peruvian Chicken
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 serving(s)
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)

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Recipe by Dreamer in Ontario

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: 24mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Finely chop jalapeno, including seeds.
Slice onion into wedges.
Thickly slice pepper.
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.
Melt garlic butter in a large pot over medium-high heat.
When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
When all chicken is removed, add broth to pot.
Using a wooden spoon, scrape up and stir in any bits from pot bottom.
Add jalapeno, onion, pepper and carrots.
Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
Sprinkle with cilantro.
If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
Spoon over chicken.
Serve with rice.