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Peruvian Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Peruvian Chicken Sauté 2

In the comforting confines of Peruvian households, Chicken Sauté 2 finds its place as a beloved staple, crafted with the warmth and intuition of home cooking. This dish emerges from a tradition where ingredients are seasoned by feel rather than measure, and where meals are a collective experience meant to be shared around a bustling table, rather than a solitary plate. It's the kind of dish that finds its way onto the table for any occasion, cherished for its simplicity and the way it brings people together.

Expect tender chicken thighs to mingle harmoniously with the sweetness of onions and the vibrant kick of peppers, all enveloped in a generous gloss of oil. The seasoning is instinctual, a pinch of fine sea salt and a dash of black pepper, each added to draw out the essence of the ingredients. This is comfort in its purest form, where the flavors are as familiar as the faces around the table, and every bite is a reminder of the warmth of home.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper to taste, ensuring each piece is evenly coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Cook until the skin is golden brown and crisp, about 5-7 minutes, then flip and brown the other side. Remove the chicken from the pan and set aside.
  2. While the chicken rests, finely slice 1 onion and 2 peppers. Using the same skillet with the remaining oil and chicken drippings, add the sliced onion and peppers. Sauté over medium heat, stirring occasionally, until the onions are translucent and the peppers are tender, about 5-8 minutes. The vegetables should be soft and fragrant, with a slight caramelization.
  3. Return the browned chicken thighs to the skillet, nestling them among the sautéed vegetables. If there is any accumulated juice from the chicken, pour it back into the pan for added flavor. Allow the chicken to cook with the vegetables for another 5-7 minutes, ensuring it is cooked through and the internal temperature reaches 75°C (165°F).
  4. If the mixture seems too liquidy, increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens to your liking. Taste and adjust the seasoning with more salt and black pepper if necessary, ensuring the flavors are balanced and vibrant.
  5. To finish, sprinkle freshly chopped herbs, such as cilantro or parsley, over the dish for a burst of freshness. Serve the Peruvian Chicken Sauté immediately, ensuring each serving includes a generous portion of both chicken and vegetables. Enjoy this dish family-style, as it is traditionally served at Peruvian home tables.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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