Braisedperuvianchicken Recipes

Steps:

• Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
• Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
• Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
• Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

Steps:

• Finely chop jalapeno, including seeds.
• Slice onion into wedges.
• Thickly slice pepper.
• 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.
• Melt garlic butter in a large pot over medium-high heat.
• When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
• Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
• When all chicken is removed, add broth to pot.
• Using a wooden spoon, scrape up and stir in any bits from pot bottom.
• Add jalapeno, onion, pepper and carrots.
• Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
• Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
• Sprinkle with cilantro.
• If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
• Spoon over chicken.
• Serve with rice.

Steps:

• Heat oil in large pan and sauté onions and garlic until transparent.
• Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well.
• Simmer for 30 minutes or until chicken is done.
• Just before serving add yogurt and stir.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
• Transfer chicken mixture to a casserole dish.
• Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
• Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.