Lima-Style Lentil Stew with Aji Panca Chicken and Roasted Sweet Potato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix the chicken with 2 tablespoons aji panca paste, half of the minced garlic, cumin, oregano, 1 teaspoon salt, black pepper, and 1 tablespoon lime juice. Let it marinate for 15 minutes while you prepare the remaining ingredients.

2. 2

   Place the sweet potato on a baking tray and toss with 1 tablespoon vegetable oil and a pinch of salt. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

3. 3

   Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the diced red onion and cook for 6 to 8 minutes until soft. Stir in the remaining minced garlic, aji amarillo paste, and the remaining 1 tablespoon of aji panca paste; cook 2 minutes more.

4. 4

   Add the chopped tomato and cook for 3 minutes until it breaks down slightly. Stir in the lentils, chicken broth, and bay leaf. Once boiling, lower the heat, partially cover, and cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the stew thickens.

5. 5

   While the lentils cook, heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken for 6 to 8 minutes, stirring so it cooks evenly and becomes nicely glazed with the seasoning.

6. 6

   Once the lentils are ready, remove the bay leaf and add half of the chopped cilantro and the red wine vinegar. Adjust with the remaining salt if needed.

7. 7

   In a small bowl, combine the thinly sliced red onion with the remaining 1 tablespoon lime juice, a pinch of salt, and the rest of the chopped cilantro. Gently squeeze with your hands and let it sit for 5 minutes to make a quick onion salsa.

8. 8

   Serve the lentil stew in shallow bowls, top with the aji panca chicken, and add the roasted sweet potato. Finish with the red onion salsa and toasted cancha corn for crunchy contrast.