PERUVIAN CHICKEN STEW WITH SWEET POTATOES AND PEANUTS

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PERUVIAN CHICKEN STEW WITH SWEET POTATOES AND PEANUTS

PERUVIAN CHICKEN STEW WITH SWEET POTATOES AND PEANUTS . Alimento Base: Chicken, In a large saucepan or Dutch oven, heat oil over medium heat. Add chicken thighs and slowly brown on all sides, about 20 minutes. Remove chicken to a plate. Add onion...
Tiempo de preparación 1 h 50 min
Tiempo total 1 h 50 min
Plato Chicken
Cocina Perú
Raciones 4 comensales

Ingredientes
  

  • 2 tbl vegetable oil
  • 1 1/2 lb chicken thighs on the bone, with skin removed
  • 1 yellow onion halved lengthwise and thinly sliced crosswise
  • 6 cup water OR canned chicken broth
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 cup dry-roasted unsalted peanuts, ground medium-fine
  • 1/2 cup yellow cornmeal
  • 1/8 tsp ground allspice
  • 1 lb sweet potatoes peeled and cut into quarter inch sticks 2 inches long
  • 1/4 cup chopped fresh cilantro optional

Elaboración paso a paso
 

  • Preparation
  • In a large saucepan or Dutch oven, heat oil over medium heat.
  • Add chicken thighs and slowly brown on all sides, about 20 minutes.
  • Remove chicken to a plate.
  • Add onion to pot and saute over low heat until softened, about 10 minutes; do not let onion brown.
  • Return chicken thighs to pot. Add water, salt and cumin.Bring to a boil. Lower heat and simmer, uncovered, until chicken is very tender, 30-40 minutes.
  • Stir in ground peanuts, cornmeal and allspice and cook 15 minutes, scraping bottom of pot occasionally to prevent scorching.
  • Stir in sweet potato sticks and cook 15-20 minutes or until sweet potato is tender and mixture is very thick.
  • If you like the flavor of cilantro, stir that in just before serving.
  • Spoon stew into serving bowls.