Peruvian Spicy Chicken

Total Time: 8 hrs 25 mins Preparation Time: 8 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 chicken thighs, bone in
• salt and pepper
• 1 serrano pepper, chopped
• 2 red fresno chiles, chopped
• 6 garlic cloves, chopped
• 1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
• 4 bay leaves, fresh if available
• 2 limes, zest and juice
• 1 tablespoon sweet paprika, smoked
• 1/4 cup olive oil, plus
• 1 tablespoon olive oil, divided
• 2 teaspoons cumin seeds
• 1 tablespoon sugar
• 1 cup chicken stock
• mint leaf, to garnish
• cilantro leaf, to garnish

Recipe

• 1 place chicken in a shallow dish and season with salt and pepper.
• 2 in a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. slather all over the chicken pieces, coating them evenly. chill several hours or overnight.
• 3 heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• 4 add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
• 5 sprinkle sugar over the chicken and add stock. partially cover and cook 10 minutes more.
• 6 toss with mint and cilantro, and serve with mashed blue potatoes alongside.