Braised Peruvian Chicken

READY IN: 24mins




  • 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.