PERUVIAN SPICY CHICKEN

Peruvian Spicy Chicken image

Provided by Linky

Categories Poultry

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

Place chicken in a shallow dish and season with salt and pepper.
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.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
Toss with mint and cilantro, and serve with mashed blue potatoes alongside.