Peruvian Inspired Cilantro Chicken
I feel very fortunate to have grown up in Peru, and though I love my new country, I occasionally find myself longing for the authentic flavors of my childhood. This meal is inspired by my favorite Peruvian dish, Seco de Pollo!
This is an easy but tasty version with ingredients you can find in any grocery store.
- 6 Bone-In Chicken Thighs
- 1/2 Large Yellow Onion
- 1 Bunch Cilantro
- 1/2 can of Beer or Chicken Broth
- 1 tbsp. Garlic
- 1/2 bag of peas
- Oil (amount will vary)
- Sea Salt and Pepper to taste
Prepare the chicken:
Lightly cover the chicken with garlic. Heat some of the oil in a skillet and lightly brown the chicken on both sides. Set the chicken aside.
Prepare the cilantro:
Place cilantro leaves, oil, a little garlic, salt and pepper in a blender. Pulse or blend until a paste-like consistency.
If you would like to add some heat to the dish, blend in some jalapeno or habanero (minus the seeds).
Habaneros are very hot, so use with care. They come from the Capsicum family of chili peppers from Central America, South America, and the Caribbean Island. They possess anti-inflammatory properties and help reduce the symptoms of inflammation-based conditions such as arthritis and headaches.
Put it all together:
Add some oil to a pan and heat. Once the oil is hot, add the onions and garlic and saute until the onions are caramelized and have a translucent appearance. Next stir in the cilantro paste, cook for approximately 5 minutes and then add chicken pieces to the pan. Lower the heat to medium, add the beer, chicken stock or water.
Once the liquid starts to boil, reduce heat to low and cover.
When the chicken is cooked through, add the peas and cover until peas are heated.
Serve over rice or quinoa.