YOUR SOLIN GENERATED RECIPE
Peruvian Chicken and Potato Stew
Chicken thighs simmered in a rich tomato-based broth with tender potatoes and carrots, creating a savory and aromatic stew that warms from within.
INGREDIENTS
4 oz boneless skinless chicken thighs
1 medium yellow potato
0.5 cup carrots
0.25 cup frozen peas
0.5 medium yellow onion
2 cloves garlic
0 tbsp extra virgin olive oil
2 tbsp tomato paste
1 cup low sodium chicken broth
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Cut the chicken thighs into bite-sized pieces and dice the yellow potato and onion.
Heat the olive oil in a large pot over medium-high heat.
Season the chicken with sea salt, black pepper, and ground cumin, then sear in the pot until golden brown on all sides.
Add the diced onion and minced garlic to the pot, sautéing for 3 to 4 minutes until the onion is translucent.
Stir in the tomato paste and cook for 1 minute to allow the flavors to concentrate.
Add the cubed potatoes, sliced carrots, and chicken broth, stirring to combine and scraping up any browned bits from the bottom.
Bring the liquid to a boil, then reduce the heat to low and cover the pot.
Simmer for 20 minutes or until the potatoes and carrots are fork-tender.
Stir in the frozen peas and cook for an additional 2 minutes until heated through.
Garnish with chopped fresh cilantro and serve warm.