Peruvian Chicken Stew
A quick, comforting stew with chicken, potatoes, and a tomato-based sauce, finished with fresh cilantro. Ready in about 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs
- 1 lb potatoes
- 1 cup tomato sauce
- 1 medium onion
- 2 cloves garlic
- ¼ cup cilantro
Instructions
- 1
Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp oil in a pot over medium-high and brown the chicken until golden on both sides, about 6 minutes total. Remove and set aside.
- 2
In the same pot, add the 1 sliced onion and 2 minced garlic cloves. Cook until soft and fragrant, about 3 minutes.
- 3
Stir in the 1 cup tomato sauce and 1 cup water. Return the chicken to the pot, bring to a simmer, then cover and cook for 10 minutes.
- 4
Add the 1 lb potatoes (cut into chunks) and simmer uncovered until potatoes are tender and sauce thickens, about 15 minutes. Stir in the 0.25 cup chopped cilantro and serve.
Tools you’ll need
- large pot
- knife
- cutting board
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