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Picante de Pollo
Created by: Howcan Team
Ingredients
- 1.5 lbs of chicken breast, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, finely chopped
- 1 can (14 oz) of diced tomatoes
- 1 cup of chicken broth
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the chopped onion and minced garlic to the skillet, and sauté until the onion is translucent.
- Add the diced chicken breast to the skillet, and cook until browned on all sides.
- Stir in the diced red and green bell peppers, as well as the finely chopped jalapeno pepper, and cook for an additional 2-3 minutes.
- Pour in the can of diced tomatoes and chicken broth, and stir to combine.
- Season the mixture with 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, and salt and pepper to taste.
- Reduce the heat to low, cover the skillet, and let the mixture simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
- Garnish with fresh cilantro before serving.
- Serve the Picante de Pollo hot with rice or tortillas, and enjoy!
Picante de Pollo, a spicy Peruvian chicken stew, has a rich history rooted in the culinary traditions of Peru. This flavorful dish is a fusion of indigenous Incan ingredients and Spanish influences, resulting in a tantalizing blend of flavors and spices. Renowned Peruvian chefs, such as Gastón Acurio, have elevated Picante de Pollo to international acclaim, showcasing the diverse and vibrant culinary landscape of Peru. The best versions of this dish can be found in traditional Peruvian restaurants, particularly in the coastal regions where the freshest ingredients are readily available. The key to a perfect Picante de Pollo lies in the balance of spices, including aji amarillo peppers, cumin, and paprika, which infuse the dish with its signature heat and depth of flavor. For a unique twist, some chefs incorporate Peruvian black mint, known as huacatay, to add a refreshing herbal note to the stew. Whether enjoyed in a bustling Peruvian eatery or prepared at home, Picante de Pollo is a celebration of Peru's culinary heritage and a testament to the country's diverse and vibrant flavors.
60 min
4
380 calories
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