Inspired by traditional Peruvian Stew flavored by Aji Amarillo (the chili that tastes like sunshine) and the Peruvian brandy Pisco, this stew is not difficult to make, and is delicious. The flavor from browning the Peruvian-ish seasoned chicken in small batches is what makes this stew, so don’t skip that crucial step. The stew is thickened naturally with the potatoes, so without flour, it is a bonus that this recipe gluten-free.
- 2-3 Tbsp oil
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 Tbsp Dizzy Pig Peruvian-ish seasoning
- 1 red onion, or any large onion, chopped
- 4 cloves garlic, finely chopped or pressed
- 4 plum or Roma tomatoes, cut into bite-sized pieces
- 1 red bell pepper, coarsely chopped
- 2 large Russet Potatoes
- 5 Tbsp Pisco (could substitute a silver or resposado tequila)
- 2 cups chicken broth
- Salt to taste
- Cut chicken thighs and tomatoes into bite-sized pieces.
- Season chicken liberally with Peruvian-ish.
- Lightly oil and season cubed potatoes.
- Heat oil in dutch oven or heavy bottomed pot over high heat.
- Brown chicken in small batches without stirring until bottom of chicken pieces are well browned (3-5 minutes on a hot stove). Stir well, and brown 1 more minute. Remove and begin next batch, until all chicken is browned and removed.
- Reduce heat to medium, then sauté onions, pepper while scraping brown bits from pot (about 5 minutes).
- Add garlic and sauté for another 1-2 more minutes, being careful not to burn garlic.
- Add tomatoes and Pisco. Cook alcohol off a couple minutes.
- Remove from pan and reserve.
- Increase heat to medium-high. Add potatoes and brown hard for 2-3 minutes (optionally … otherwise add potatoes with broth.
- Reduce heat to medium. Add broth. Bring to simmer for 10 minutes.
- Add chicken. Simmer 10-20 minutes more until potatoes are tender and broth thickens.
- Salt to taste and serve.
**A fresh squirt of lime juice after the dish was plated really brightens this dish.
