Spicy Peruvian Chicken

Aside from sweating and dodging irresponsible drivers, the other thing I do while walking home is look for interesting dinner options to prepare when I get home. This one caught my eye for its on-paper flavours. It’s excellent; the hot-pepper, lime and cumin combination is a win. I was leery of the mint but it worked by adding a little contrast to the otherwise savory-dominant flavours. It paired well with some salt-n-peeper roasted purple potatoes.

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Chicken and Accessories

  • 1 lb Chicken Thighs
  • 1 lb Chicken Drumsticks
  • 1 C Chicken Stock
  • 2 T Sugar
  • 2 T Cumin Seeds
  • Mint Leaves
  • Cilantro Leaves
  • 2 T Olive Oil


  • 2 Jalapeno Peppers, chopped
  • 2 Fresno Pepper, chopped
  • 2 T Fresh Oregano, chopped
  • 1 t Fresh Mint, chopped
  • 1 t Fresh Cilantro, chopped
  • 12 Cloves Garlic, chopped
  • 6 Bay Leaves
  • 2 T Smoked Paprika
  • 1/3 C Olive Oil
  • Zest of 3 Limes
  • Juice of 3 Limes
  • 1 t Salt
  • 1 t Ground Black Pepper

Put marinade ingredients in a food processing and pulse until blended. Place marinade and chicken in a ziploc and shake to coat. Refrigerate overnight.

Heat 2T of olive oil over medium heat in a large high-sided pan. Add cumin seeds and stir for 1 minute. Wipe excess marinade from chicken then add to the pan. Sprinkle chicken with sugar and let cook on one side for 5 minutes, flip, 5 minutes on the other side. Add stock, raise heat to high until boiling, stir, reduce heat to medium-low and cook covered for another 10 minutes.




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