Pollo al Maní (Bolivian Peanut Chicken Stew)

🛒 Ingredients

• Boneless, Skinless Chicken Thighs 150 g · 263 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Aji Amarillo Paste 10 g · 11 kcal
• Roasted Unsalted Peanuts 35 g · 199 kcal
• Potatoes 100 g · 75 kcal
• Frozen Green Peas 30 g · 25 kcal
• Chicken Broth 125 g · 13 kcal
• Olive Oil 5 g · 45 kcal
• Ground Cumin 1 g · 0 kcal
• Dried Oregano 1 g · 0 kcal

👨‍🍳 Instructions

1. Blend roasted unsalted peanuts with a small amount of chicken broth or water to form a smooth, thick paste. Set aside.
2. Season chicken pieces with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat, then brown the chicken on all sides and remove from the pot.
3. In the same pot, sauté chopped yellow onion until translucent. Add minced garlic and aji amarillo paste, cooking for another 2-3 minutes until fragrant.
4. Return the chicken to the pot. Pour in the chicken broth, then stir in the ground cumin, dried oregano, and the prepared peanut paste. Mix well to combine all ingredients.
5. Bring the mixture to a simmer, then add the peeled and diced potatoes. Cover the pot and cook for about 20-25 minutes, or until the chicken and potatoes are tender.
6. Stir in the frozen green peas and cook for another 5 minutes, until they are heated through and vibrant green.
7. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, traditionally with fluffy white rice.