Peruvian Chicken Stew (Seco de Pollo)

🛒 Ingredients

• Chicken thighs, boneless, skinless 800 g · 1300 kcal
• Red onion, chopped 200 g · 80 kcal
• Garlic cloves, minced 30 g · 45 kcal
• Fresh cilantro, packed 50 g · 10 kcal
• Aji Amarillo paste 60 g · 60 kcal
• Cumin powder 5 g · 18 kcal
• Vegetable oil 30 g · 270 kcal
• Green peas, frozen 150 g · 120 kcal
• Carrots, diced 150 g · 60 kcal
• Potatoes, peeled and diced 300 g · 230 kcal
• Gluten-free light beer or chicken broth 330 g · 140 kcal
• Lime juice 20 g · 6 kcal

👨‍🍳 Instructions

1. Blend fresh cilantro, red onion (half), garlic, and aji amarillo paste with a splash of water until a smooth green paste forms. Set aside.
2. Season chicken thighs generously with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken until golden brown on all sides, then remove and set aside.
3. In the same pot, add the remaining chopped red onion and cook until softened, about 5 minutes. Stir in the cumin powder and cook for another minute until fragrant.
4. Add the cilantro-aji amarillo paste to the pot and cook, stirring constantly, for 5-7 minutes until the paste darkens and the oil separates, creating a sofrito base.
5. Return the seared chicken to the pot. Add the gluten-free light beer (or chicken broth), diced potatoes, and carrots. Bring to a simmer, then reduce heat, cover, and cook for 40 minutes, or until chicken is tender and vegetables are cooked through.
6. Stir in the green peas and cook for another 5-10 minutes, or until the peas are tender and the sauce has thickened slightly. Season with additional salt and pepper to taste.
7. Serve the Seco de Pollo hot, garnished with fresh cilantro and a squeeze of lime juice. It is traditionally served with white rice and sometimes Peruvian beans.