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Peruvian Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Peruvian Chicken Sauté

Peruvian Chicken Sauté is a staple at home tables across Peru, where it's prepared with a generous hand and a focus on communal enjoyment. The dish brings together tender chicken thighs, sliced onions, and vibrant peppers, all sautéed in oil until their flavors meld beautifully. The seasoning is simple yet essential, with fine sea salt and black pepper added to taste, allowing the natural flavors of the ingredients to shine.

This dish is a reflection of everyday Peruvian cooking, where ingredients are chosen for their ability to create a comforting and satisfying meal. It's a straightforward recipe that captures the essence of home-cooked Peruvian food, meant to be shared and enjoyed with family and friends around the table.

Ingredients

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

Method

  1. Begin by patting the 700 g chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper, ensuring each piece is well-coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin-side down, and brown them for about 5-7 minutes per side until they develop a deep golden-brown crust. This step locks in the juices and enhances the flavor.
  2. While the chicken is browning, peel and thinly slice 1 onion. Core and slice 2 peppers into strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers, stirring them into the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions are translucent and the peppers are tender, about 5-7 minutes. The vegetables should be soft and aromatic, releasing their natural sweetness.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked vegetables. If there is any accumulated juice on the plate, pour it back into the skillet to enhance the flavor. Cover the skillet partially and let the chicken and vegetables simmer together for about 10-12 minutes, allowing the flavors to meld and the chicken to cook through. Check that the chicken is fully cooked by cutting into the thickest part; the juices should run clear.
  4. If the sauce in the skillet is too thin, increase the heat slightly and allow it to reduce for a few minutes, stirring occasionally. This will concentrate the flavors and create a more cohesive dish. Taste the sauce and adjust the seasoning with additional fine sea salt and black pepper if necessary. The sauce should be rich and savory, complementing the tender chicken and vegetables.
  5. To finish, sprinkle freshly chopped herbs over the dish, such as cilantro or parsley, to add a fresh, vibrant note. Serve the Peruvian Chicken Sauté immediately, ensuring each serving includes a generous portion of chicken, vegetables, and sauce. This dish is perfect for sharing, embodying the warmth and comfort of a Peruvian home-cooked meal.
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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