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Rachael Ray's Spicy Peruvian Chicken

Ingredients

  • 8 chicken thighs bone in
  • salt and pepper
  • 1 chipotles in adobe 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

Instructions

  1. Place the chicken in a shallow dish and season with salt and pepper.
  2. In a food processor, process the 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. Add the cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
  4. Sprinkle the sugar over the chicken and add the stock. Partially cover and cook 10 minutes more.

Recipe Notes

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