Peruvian chicken braise

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10 min


4 Servings

* PLUS Cooking time: 14 minutes
 Peruvian chicken braise

Michael Graydon

Smothered with a mildly spicy chili sauce, this speedy dish tastes as if it's been braising on the stove all afternoon.


  • 1 jalapeno
  • 1 red onion
  • 1 red pepper
  • 8 skinless, boneless chicken things
  • 1 tbsp ground cumin
  • 2 tbsp store-bought garlic butter
  • 1/2 cup chicken broth
  • 1 cup baby carrots , or 1 carrot sliced
  • 1 handful cilantro , chopped


  • 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 in a bowl. Sprinkle with cumin and pinches of salt. Toss to coat. Melt garlic butter in a large pot over medium-high heat. When hot, add half of chicken. Cook until light golden, 1 to 2 min per side. Remove to a plate. 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. 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. Boil sauce until reduced slightly, 3 to 4 min. Spoon over chicken. Great with rice.

Nutrition (per serving)

  • Calories
  • 237,
  • Protein
  • 23 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 12 g,
  • Fibre
  • 2 g,
  • Sodium
  • 271 mg.