peruvian chicken stew
A creamy, bold, and cozy one-pot Peruvian-inspired stew made with tender chicken, garlic, cumin, and a splash of evaporated milk — perfect for weeknights.
Ingredients
- 1 lb boneless chicken thighs or breasts cut into chunks
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 yellow bell pepper chopped
- 1 teaspoon ground cumin
- ½ teaspoon turmeric or aji amarillo paste
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 cup low-sodium chicken broth
- ¼ cup evaporated milk or unsweetened almond milk
- 2 tablespoons grated parmesan cheese optional
- 1 boiled egg sliced (for serving)
- Cooked rice or quinoa for serving
- Chopped parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until softened and golden.
- Stir in minced garlic and chopped yellow bell pepper. Cook for 3–4 minutes.
- Add cumin, turmeric (or aji amarillo), paprika, salt, and pepper. Stir constantly for 1 minute.
- Add the chicken chunks, stir to coat, and cook for 5–7 minutes until lightly browned.
- Pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes.
- Remove lid. Stir in evaporated milk (or almond milk) and parmesan. Cook uncovered for 5 minutes until sauce thickens.
- Serve over warm rice or quinoa. Top with sliced boiled egg and garnish with parsley or cilantro.
Notes
Use chicken thighs for juicier results. Simmer gently and don’t overheat the milk to keep the texture creamy.
Nutrition
Serving: 1bowlCalories: 370kcalCarbohydrates: 10gProtein: 34gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 110mgSodium: 540mgFiber: 2gSugar: 3g
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