Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 4 units of skin-on, bone-in chicken thighs with 1 teaspoon of sumac, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the juice of 1 unit of lime for at least 30 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large clay pot over medium heat, then add 1 large chopped red onion and sauté for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 2 tablespoons of aji amarillo paste, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika, cooking for 2 minutes until fragrant.

4. 4

   Place the marinated chicken thighs into the clay pot and sear them on all sides for 8 minutes until lightly browned.

5. 5

   Add 1 kilogram of quartered small yellow potatoes and 2 cups of vegetable broth to the pot, ensuring the potatoes are partially submerged.

6. 6

   Cover the clay pot and bake in a preheated oven at 180°C (350°F) for 60-75 minutes, or until the chicken is cooked through and the potatoes are tender.

7. 7

   Garnish the dish with 1/4 cup of fresh chopped cilantro and the juice of 1 unit of lime before serving directly from the clay pot.