Spicy Chicken and Potato Stew

Name: Spicy Chicken and Potato Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 red onion (large, diced); 3 clove garlic (minced); 1 red bell pepper (large, cored, seeded, and diced); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 0.5 teaspoon cayenne pepper; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1.5 cup chicken broth; 1.5 pound Yukon Gold potatoes (peeled and cut into 1/2-inch cubes); 0.5 cup evaporated milk; 0.25 cup grated Parmesan cheese (finely grated); 2 tablespoon fresh parsley (chopped); 2 cup white rice (uncooked); 4 cup water; 5 ounce mixed greens; 2 tablespoon vinaigrette dressing (prepared); 2 hard-boiled eggs (sliced)

A vibrant Peruvian-inspired chicken and potato stew with a rich, creamy, and mildly spicy sauce, served with fluffy white rice and a fresh green salad for a balanced, hearty meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Peruvian
Difficulty: Medium
Cost: $3.37/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 red onion (large, diced)
3 clove garlic (minced)
1 red bell pepper (large, cored, seeded, and diced)
1 teaspoon ground turmeric
1 teaspoon ground cumin
0.5 teaspoon cayenne pepper
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1.5 cup chicken broth
1.5 pound Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
0.5 cup evaporated milk
0.25 cup grated Parmesan cheese (finely grated)
2 tablespoon fresh parsley (chopped)
2 cup white rice (uncooked)
4 cup water
5 ounce mixed greens
2 tablespoon vinaigrette dressing (prepared)
2 hard-boiled eggs (sliced)

Instructions

Season the cut chicken thigh pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes until lightly browned. Remove chicken and set aside.
Add the diced red onion and minced garlic to the pot, sauté for 3-4 minutes until softened. Add the diced red bell pepper and cook for another 3 minutes.
Stir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1/2 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
Pour in 1 1/2 cups chicken broth, scraping any browned bits from the bottom of the pot. Bring to a simmer. Return the chicken to the pot along with the 1 1/2 pounds cubed Yukon Gold potatoes.
Cover and simmer for 20 minutes, or until potatoes are tender and chicken is cooked through.
Stir in 1/2 cup evaporated milk and 1/4 cup finely grated Parmesan cheese. Simmer for 2-3 minutes, stirring, until the sauce slightly thickens and is creamy.
Meanwhile, cook the white rice: Combine 2 cups uncooked white rice with 4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Prepare a simple green salad by tossing 5 ounces mixed greens with 2 tablespoons prepared vinaigrette dressing.
Serve the spicy chicken and potato stew over the cooked white rice, garnished with chopped fresh parsley and sliced hard-boiled eggs. Serve with the green salad.

Notes

To adjust spice level, increase or decrease the cayenne pepper. A touch of lime juice can brighten the stew at the end.

Nutrition (per serving)

Calories: 620
Protein: 40.5 g
Carbohydrates: 70.3 g
Fat: 19 g
Fiber: 7 g
Sodium: 750 mg
Saturated Fat: 7.5 g
Sugar: 5 g
Cholesterol: 130 mg