Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of ground cumin on all sides.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the seasoned chicken thighs for 5 minutes per side until golden, and set aside.

3. 3

   In the same pot, reduce the heat to medium and add 1 large finely diced red onion, cooking for 8 minutes until softened, then add 4 cloves of minced garlic and 2 tablespoons of Aji Amarillo paste, stirring for 2 more minutes.

4. 4

   Return the browned chicken to the pot, pour in 400 milliliters of full-fat coconut milk and 1 cup of chicken broth, and add 1/2 cup of chopped fresh cilantro and 1/2 teaspoon of dried oregano.

5. 5

   Bring the liquid to a simmer, then cover the pot and braise for 45 minutes, stirring occasionally.

6. 6

   Add 500 grams of peeled and chunked potatoes to the pot, ensuring they are submerged, and continue to simmer covered for another 20 minutes until the chicken is tender and the potatoes are cooked through.

7. 7

   Stir in 1/2 cup of frozen green peas and cook for 5 minutes more, then taste and adjust seasoning if necessary before serving the Seco de Pollo al Coco Peruano with steamed rice.