Passion Fruit and Cilantro Peruvian Chicken Stew with Creamy Canary Beans

Name: Passion Fruit and Cilantro Peruvian Chicken Stew with Creamy Canary Beans
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Peruana
Ingredients: about 2.6 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 1/2 cups red onion; 5 cloves garlic; 2 tbsp ají amarillo paste; 2 packed cups fresh cilantro; 1/2 cup passion fruit pulp; 1 cup chicha de jora; 2 cups plus 2 tbsp chicken broth; 1 tsp ground cumin; 1/2 tsp dried oregano; 4 cups cooked canary beans; 1 tbsp ají panca paste; 1 tbsp butter; 1 whole lime; 4 cups cooked white rice; 2/3 cup red onion; 2 tbsp fresh cilantro

An original Peruvian-inspired dish featuring golden chicken simmered in a cilantro, ají amarillo, and passion fruit sauce, served with creamy canary beans. It has the herbaceous, savory character of a classic seco with a bright fruity twist that makes it unique.

25 minPrep

55 minCook

80 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 approx. 1200 g bone-in, skin-on chicken thighs (secados with papel toalla)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml vegetable oil
200 g red onion (finely chopped)
15 g garlic (chopped or ground)
30 g ají amarillo paste
60 g fresh cilantro (leaves and stalks tiernos)
120 ml passion fruit pulp (without exceso of semillas)
240 ml chicha de jora
500 ml chicken broth (divided)
2 g ground cumin
1 g dried oregano
700 g cooked canary beans (escurridos, with a poco of su líquido reservado if desired)
15 g ají panca paste
15 g butter
1 unit lime (juice and a poco of zest optional)
600 g cooked white rice (for servir)
80 g red onion (en pluma fina, for terminar)
10 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

690 kcal

Calories

39 g

Protein

52 g

Carbs

35 g

Fat

8 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Season the chicken thighs on both sides with 4 g (3/4 tsp) of the salt and the black pepper.
2
2. Blend the 60 g (2 packed cups) of cilantro with the passion fruit pulp, chicha de jora, and 250 ml (1 cup plus 1 tbsp) of the chicken broth until smooth and green. Set aside.
3
3. Heat a wide pot or heavy casserole over medium-high heat. Add the vegetable oil and brown the chicken skin-side down for 5 to 7 minutes, then turn and cook 3 minutes more. Remove and reserve.
4
4. In the same pot, lower to medium heat and add the 200 g (1 1/2 cups) chopped red onion. Cook for 5 minutes until softened. Add the garlic, ají amarillo paste, cumin, and dried oregano; cook for 2 minutes, stirring so the paste does not stick.
5
5. Pour the blended cilantro and passion fruit mixture into the pot. Stir well, scrape the bottom, and let it come to a gentle boil for 3 minutes.
6
6. Return the chicken to the pot with any collected juices. Add the remaining 250 ml (1 cup plus 1 tbsp) chicken broth, partially cover, and cook over medium-low heat for 30 to 35 minutes, until the chicken is tender and cooked through.
7
7. Meanwhile, make the beans. Place a medium skillet or saucepan over medium heat and add the butter. Add the cooked canary beans, ají panca paste, the remaining 4 g (3/4 tsp) salt, and 60 ml (1/4 cup) water or a little bean cooking liquid if they seem too thick. Cook for 8 to 10 minutes, mashing a small portion of the beans to create a creamy texture.
8
8. When the chicken is ready, uncover the pot and cook 5 minutes more if you want a slightly thicker sauce. Taste and adjust with the juice of 1 lime and, if desired, a little zest for freshness.
9
9. If you want to keep the rice warm, place it in an oven-safe dish, cover with foil, and hold at 200°F / 95°C for up to 15 minutes.
10
10. Serve a base of cooked white rice, arrange the creamy canary beans on top or alongside, and finish with the chicken covered in its sauce. Top with the sliced red onion and chopped cilantro.
11
11. If you prefer to reheat the dish, warm it covered in the oven at 325°F / 165°C for 10 to 15 minutes, or until thoroughly hot.

Chef tips

For deeper flavor, let the chicken rest 15 minutes with the salt, pepper, and 1 tablespoon of the blended mixture before browning. If the passion fruit pulp is very tart, balance it with 1 or 2 extra tablespoons of broth.

Substitutions

You can use cilantro if you cannot find culantro, though the flavor will be less intense. Chicha de jora can be replaced with a mild lager or more broth. Canary beans can be substituted with cooked white beans.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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