Volver

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...
Imprimir receta Fijar la receta
Tiempo de preparación 1 hora 50 minutos
Tiempo Total 1 hora 50 minutos
Raciones: 4 comensales
Plato: Chicken
Cocina: Perú
Ingredients Method

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

Method
 

  1. Preparation
  2. In a large saucepan or Dutch oven, heat oil over medium heat.
  3. Add chicken thighs and slowly brown on all sides, about 20 minutes.
  4. Remove chicken to a plate.
  5. Add onion to pot and saute over low heat until softened, about 10 minutes; do not let onion brown.
  6. 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.
  7. Stir in ground peanuts, cornmeal and allspice and cook 15 minutes, scraping bottom of pot occasionally to prevent scorching.
  8. Stir in sweet potato sticks and cook 15-20 minutes or until sweet potato is tender and mixture is very thick.
  9. If you like the flavor of cilantro, stir that in just before serving.
  10. Spoon stew into serving bowls.