Peruvian chicken braise
0
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Michael Graydon
Smothered with a mildly spicy chili sauce, this speedy dish tastes as if it's been braising on the stove all afternoon.
Ingredients
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
Instructions
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 23g, Carbohydrates 8g, Fat 12g, Fibre 2g, Sodium 271mg.