Peruvian Spicy Chicken

Name: Peruvian Spicy Chicken
Ingredients: 8 chicken thighs, bone in; salt and pepper; 1 serrano pepper, chopped; 2 red fresno chiles, chopped; 6 garlic cloves, chopped; 1 tablespoon fresh oregano or 1 tablespoon marjoram leaves; 4 bay leaves, fresh if available; 2 limes, zest and juice; 1 tablespoon sweet paprika, smoked; 1/4 cup olive oil, plus; 1 tablespoon olive oil, divided; 2 teaspoons cumin seeds; 1 tablespoon sugar; 1 cup chicken stock; mint leaf, to garnish; cilantro leaf, to garnish

16 ingredients

6 steps

Ingredients

8 chicken thighs, bone in
salt and pepper
1 serrano pepper, chopped
2 red fresno chiles, chopped
6 garlic cloves, chopped
1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
4 bay leaves, fresh if available
2 limes, zest and juice
1 tablespoon sweet paprika, smoked
1/4 cup olive oil, plus
1 tablespoon olive oil, divided
2 teaspoons cumin seeds
1 tablespoon sugar
1 cup chicken stock
mint leaf, to garnish
cilantro leaf, to garnish

Directions

1

Place chicken in a shallow dish and season with salt and pepper.
2

In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
4

Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
5

Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
6

Toss with mint and cilantro, and serve with mashed blue potatoes alongside.