Peruvian · intermediate
Peruvian Braised Chicken Thighs In Spicy Peanut Carapulcra Sauce
Tender chicken thighs simmered in a deep reddish-brown Peruvian sauce flavored with smoky aji panca, smooth peanut butter, and diced yukon gold potatoes.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs generously with salt, ground black pepper, and half of the ground cumin.
- 02
Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Brown the chicken thighs for 3 minutes per side, then remove to a plate.
- 03
Lower heat to medium, add the finely diced red onion and garlic, cooking for 5 minutes until soft and caramelized.
- 04
Add the aji panca paste and remaining cumin, cooking for 2 minutes until fragrant and dark red.
- 05
Whisk the peanut butter into the hot chicken broth until smooth, then pour into the pan while stirring to deglaze.
- 06
Return the chicken to the pot, add the diced potatoes, cover, and simmer gently over medium-low heat for 20 to 25 minutes until the chicken and potatoes are tender and sauce is thick.
A LITTLE KITCHEN KNOW-HOW
Aji Panca Sofrito Braising
Cooking onion, garlic, and dried chili paste gently in oil until aromatic before braising proteins and root vegetables.
Notes from the kitchen
- Whisking peanut butter into warm broth beforehand prevents lumps from forming in the sauce.
- Cut the potatoes into uniform half-inch cubes so they cook evenly alongside the chicken.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.