Peruvian Chicken Stew

Name: Peruvian Chicken Stew
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped onion; 2 pounds boneless, skinless chicken breasts cut into 3/4-inch cubes; 2 tablespoons amarillo paste; 1 1/4 teaspoons McCormick Garlic Salt; 3/4 teaspoon turmeric McCormick(R), Ground; 1/2 teaspoon McCormick(R) Cumin Ground; 4 cups potatoes cubed peeled; 3 cups chicken stock Kitchen Basics&reg Original; 1 1/2 cups frozen peas and carrots; 2 tablespoons chopped fresh mint

11 ingredients

2 steps

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 pounds boneless, skinless chicken breasts cut into 3/4-inch cubes
2 tablespoons amarillo paste
1 1/4 teaspoons McCormick Garlic Salt
3/4 teaspoon turmeric McCormick(R), Ground
1/2 teaspoon McCormick(R) Cumin Ground
4 cups potatoes cubed peeled
3 cups chicken stock Kitchen Basics&reg Original
1 1/2 cups frozen peas and carrots
2 tablespoons chopped fresh mint

Directions

1

Heat oil in 5-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add aji amarillo paste, garlic salt, turmeric and cumin; cook and stir 1 minute.
2

Stir in potatoes and stock; bring to boil. Reduce heat to medium; simmer, uncovered, 15 minutes. Add peas and carrots; simmer 10 minutes longer or until vegetables are tender. Stir in mint. Serve with cooked white rice, if desired.