Ingredients
- chicken, whole; cut into pieces; breast cut into 4 pieces1
- carrots, cut into thirds and sliced lengthwise3
- onion, diced1
- potatoes, cut into 4 pieces each3
- garlic, chopped2 clove
- roma tomato, chopped1
- peas, frozen1/2 cup
- oil1/4 cup
- salt
- pepper, to taste
- ground cumin1 tsp
- white wine, dry1/4 cup
- water1 quart
- chicken stock cube2 cube
- aji amarillo, yellow chile pepper; seeded and thinly sliced lengthwise1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In large Dutch oven, heat the oil and sauté onion and garlic. Once onion begins to soften, add chopped tomato and chicken pieces. Slightly brown the chicken pieces. Season with salt, pepper, and cumin.
Once chicken has lightly browned, add the water, bouillon cubes and wine. Cover and allow chicken to simmer over medium-low heat for at least 30 minutes.
Add the carrots, potatoes, and peas. Taste broth, as more cumin or salt and pepper may be needed.
Add just enough water to simmer vegetables if needed. Once vegetables are done, remove from heat and allow to sit uncovered for 5 minutes.
Serve with white, steamed rice.
Inferred This region is inferred from the ingredients（evidence：aji amarillo, yellow chile pepper; seeded and thinly sliced lengthwise、ground cumin、potatoes, cut into 4 pieces each）
