Braised Peruvian Chicken

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1 jalapeno
• 1 red onion
• 1 red pepper
• 8 boneless skinless chicken thighs
• 1 tablespoon ground cumin
• 2 tablespoons garlic butter, store-bought
• 1/2 cup chicken broth
• 1 cup baby carrots or 1 carrot, sliced
• 1/2 cup cilantro, chopped (about 1 handful)

Recipe

• 1 finely chop jalapeno, including seeds.
• 2 slice onion into wedges.
• 3 thickly slice pepper.
• 4 cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. sprinkle chicken with cumin and pinches of salt and toss to coat.
• 5 melt garlic butter in a large pot over medium-high heat.
• 6 when hot, add half of chicken and cook until light golden, (1 to 2 min per side).
• 7 remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
• 8 when all chicken is removed, add broth to pot.
• 9 using a wooden spoon, scrape up and stir in any bits from pot bottom.
• 10 add jalapeno, onion, pepper and carrots.
• 11 return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
• 12 cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
• 13 sprinkle with cilantro.
• 14 if you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
• 15 spoon over chicken.
• 16 serve with rice.