Peruvian Ají Amarillo Chickpea Stew with Crispy Chicken and Herbs

Instructions

1. 1

   1. Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, cumin, and half of the minced garlic. Let them rest for 10 minutes while you prepare the base.

2. 2

   2. Heat a wide pot or stew pan over medium-high heat with 15 ml (1 tbsp) vegetable oil. Brown the chicken skin-side down for 5 to 6 minutes until very crispy; flip and cook 2 minutes more. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the remaining 15 ml (1 tbsp) vegetable oil if needed. Sauté the red onion for 4 minutes until translucent. Add the remaining garlic, ají amarillo paste, and ají panca paste, and cook for 2 minutes, stirring so the pastes fry without burning.

4. 4

   4. Add the chopped tomato and cook for 3 minutes until it breaks down slightly. Add the cooked chickpeas, corn kernels, yellow potato, and chicken stock. Add the remaining 4 g (3/4 tsp) salt and mix well.

5. 5

   5. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 18 to 20 minutes until the potato is tender and the liquid is slightly thickened.

6. 6

   6. Using a spoon or masher, gently crush some of the chickpeas directly in the pot to naturally thicken the stew. Add the evaporated milk, fresh cilantro, and mint. Cook 3 more minutes over low heat, without letting it boil vigorously.

7. 7

   7. Preheat the oven to 220 °C / 425 °F. Place the browned chicken thighs on a tray or baking dish and roast for 10 minutes, or until fully cooked and still crispy on top.

8. 8

   8. Add the lime juice to the stew and adjust salt if needed. Serve the hot stew in shallow bowls, top with the crispy chicken, and finish with crumbled fresh cheese and scallions.

9. 9

   9. Serve immediately to keep the contrast between the creamy stew, tender corn, and crispy chicken skin.