Peruvian Chicken Stew

Ingredients

• •2 lbs chicken thighs, skinless and boneless, cut into chunks
• •3 medium potatoes, peeled and cubed
• •2 large carrots, sliced
• •1 large onion, chopped
• •4 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •1 cup chicken broth
• •2 tbsp olive oil
• •1 tsp cumin
• •1 tsp paprika
• •1/2 tsp turmeric
• •Salt and pepper to taste
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

3. 3

   Stir in the cumin, paprika, and turmeric, and cook for 1 minute until fragrant.

4. 4

   Add the chicken chunks to the pot, season with salt and pepper, and cook for about 5-7 minutes until browned on all sides.

5. 5

   Add the diced tomatoes, chicken broth, cubed potatoes, and sliced carrots to the pot.

6. 6

   Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 20 minutes or until the chicken is cooked through and vegetables are tender.

7. 7

   Taste and adjust seasoning as needed, then serve hot, garnished with fresh cilantro if desired.