Easy Peruvian Chicken
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Trim any fat from chicken. Heat oil in a wide frying pan over medium heat. Add cumin seeds and stir frequently until they start to brown, about 3 minutes. Push to the side of the pan. Add chicken and cook until golden tinged, about 3 minutes a side.
Meanwhile chop the garlic and onion. Finely chop the jalapeno and add all after removing chicken from the pan. Stir often for 3 minutes, then add broth. Return chicken to the pan and sprinkle with paprika, oregano, cumin and sugar. Grate lime peel over top. Slice lime in half and squeeze the juice over all. Stir in the pepper and turn the chicken.
Cover and reduce heat to low. Simmer 15 minutes. Turn chicken and stir vegetables. Continue simmering, uncovered, until chicken feels springy when pressed, about 15 more minutes or until internal temperature reaches 165°F (74°C). Stir in half the mint. Serve over rice and sprinkle with remaining mint. Covered and refrigerated, leftovers will keep well at least 2 days.
Nutrition Info
| Per 425 g serving | Amount |
|---|---|
| Calories | 390 |
| Protein | 64 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrate | 12 g |
| Fibre | 3 g |
| Sugar | 4 g |
| Cholesterol | 155 mg |
| Sodium | 180 mg |
| Per 425 g serving | % Daily Value |
|---|---|
| Potassium | 30 |
| Calcium | 8 |
| Iron | 25 |
| Vitamin A | 15 |
| Vitamin C | 110 |
| Vitamin B6 | 96 |
| Vitamin B12 | 54 |
| Folate | 15 |
| Zinc | 29 |
