Now, this dish is not technically a stew, at least not the way I make it. I grew up eating this dish and is one of my favorite dishes from my home country of Peru. This dish was also something I would make myself when I was trying to eat healthy since the way I make the chicken is oven backed and the potatoes are boiled.
The traditional way of making this dish is like a stew, once you make the sauce you add the potatoes and the chicken and you cook it on medium for 35 to 40 minutes until everything is cooked, but I always had issues with that, I kept burning the bottom of the pot for the longest time until I finally came up with my own way of doing this, and that is what I’m going to teach you today.
feeds 4 people
- 4 pieces of chicken (thigh or breast)
- 3 potatoes peeled and cut into quarters (1 potato cut into 4 pieces)
- 2 diced tomatoes
- 1/2 diced red onion
- 1 diced red bell pepper
- 1/2 cup of frozen peas
- 1/2 cut of frozen diced carrots
- 1/2 teaspoon of red chili paste (optional)
- 1/2 teaspoon of yellow chili paste (optional)
- 1/2 cup of tomato sauce
- 2 cloves of minced garlic or 1 teaspoon
- 1 tablespoon of tomato paste
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of pepper
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 tablespoon of oregano
- 1 teaspoon of msg salt (optional)
- salt to taste
- 2 bay leaves
- 1/4 cup of chicken stock
- 1 tablespoon of olive oil
First, pre heat the oven to 375 degrees, season the chicken with salt and pepper and cook it for 40 to 45 minutes or until it reaches 165 degrees internally. On a pot add cold water and the diced potatoes and boil them for 30 minutes.
While that cooks, on a separate pot, on medium low, add the oil and the onions, once translucent add the peppers, tomatoes and the garlic, cook for about a minute and half. Now you can add the apple cider vinegar, let that reduce. Once vinegar has reduced you can add the chili pastes (optional if you don’t like spicy or you don’t have chili paste) and the tomato paste, mix well.
Now you can add the tomato sauce, along with the chicken stock, turn down the heat to medium low and let it simmer for about 2 to 3 minutes, stirring occasionally so that the sauce doesn’t stick to the bottom, also, add the peas, carrots and spices to the sauce.
Once the chicken is done put it aside and let it sit for about 5 minutes before serving. Plate the chicken with potatoes and pour sauce on top. This dish is usually accompanied with rice.