This chicken is delicious!! and it reminds me of all the ‘guisos’ (stews) my grandma used to prepare for us. The Peruvian chillies are not very hot spicy, but instead add a lot of flavor. You can find them on Amazon. You can also prep in advance and leave the chicken marinating in the sauce prior to cooking.
- 1 whole organic chicken (cut in pieces)
- 1 large size onion, diced
- 3 tbsp aji panca (Peruvian red chili sauce)
- 1/2 tbsp aji Amarillo (Peruvian yellow pepper sauce)
- 3 garlic cloves, crushed
- ½ tsp ground cumin
- ¼ tsp pink Himalayan salt
- 1 tbsp white vinegar
- ½ tsp soy sauce
- ½ tsp mustard
- 3 springs of thyme
- 2 tbsp extra virgin olive oil
1. Make sure the chicken is clean and excess fat is removed. In a bowl, mix the rest of the ingredients and coat all over the chicken. (you can prep and let the chicken marinate before hand).
2. In a Dutch oven, sauté the diced onion in olive oil. Once the onion is translucent, add the chicken with the rest of the remaining marinade.
3. When putting the chicken down on the pot, place the pieces with the bones first and the breasts on top (bonein pieces tend to take a little longer to cook than the breasts, so this avoids dryness.
4. Cover and cook for 1 hour at a low to medium heat. You can check half way and with a spoon baste the chicken with the juice.