Northern-Style Cilantro Chicken Stew with Creamy Canary Beans and Grilled Pineapple Salsa Criolla

Name: Northern-Style Cilantro Chicken Stew with Creamy Canary Beans and Grilled Pineapple Salsa Criolla
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 2 cups red onion; 4 cloves garlic; 3 tbsp ají amarillo paste; 1 tbsp ají panca paste; 2 packed cups fresh cilantro; 1 cup chicha de jora; 1 1/2 cups chicken stock; 3 cups cooked canary beans; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 cups fresh pineapple; 4 tbsp key lime or lime; 1 tbsp red vinegar; 1 small ají limo chili; 2 tbsp fresh cilantro

An original dish inspired by Northern Peruvian flavors: browned chicken simmered in a cilantro, chicha de jora, and ají amarillo sauce, served with creamy canary beans and a fresh salsa criolla of grilled pineapple, red onion, and lime.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml vegetable oil
300 g red onion (200 g diced small and 100 g en pluma fina)
12 g garlic (chopped)
45 g ají amarillo paste
15 g ají panca paste
60 g fresh cilantro (licuado)
240 ml chicha de jora
360 ml chicken stock
500 g cooked canary beans (escurrido si es of conserva)
2 g ground cumin
1 g dried oregano
180 g fresh pineapple (en bastones small)
60 ml key lime or lime (juice fresh)
15 ml red vinegar
10 g ají limo chili (without semillas and finely chopped)
8 g fresh cilantro (chopped for the sauce criolla)

Nutrition facts

per serving

515 kcal

Calories

35 g

Protein

28 g

Carbs

28 g

Fat

8 g

Fiber

20 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

No declared allergens

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Blend 60 g (2 packed cups) fresh cilantro with the chicha de jora and 120 ml (1/2 cup) of the chicken stock until smooth and bright green. Set aside.
3
3. Heat a skillet or grill over medium-high heat. Grill the pineapple for 2 to 3 minutes per side, until lightly caramelized with golden grill marks. Remove, cool slightly, and combine with 100 g (about 2/3 cup) thinly sliced red onion, the ají limo, 30 ml (2 tbsp) lime juice, the red vinegar, 8 g (2 tbsp) chopped cilantro, and 1 g (1/4 tsp) salt. Set aside the pineapple salsa criolla.
4
4. In a wide pot, heat the vegetable oil over medium-high heat. Brown the chicken skin-side down first, 4 to 5 minutes per side, until deeply golden. Remove and reserve.
5
5. In the same pot, reduce to medium heat and cook 200 g (about 1 1/3 cups) diced red onion for 5 minutes. Add the garlic, ají amarillo paste, ají panca paste, ground cumin, and dried oregano; cook for 2 minutes, stirring, until the base looks glossy and fragrant.
6
6. Pour in the blended cilantro mixture, the remaining chicken stock, and 30 ml (2 tbsp) lime juice. Scrape the bottom of the pot to release the browned bits. Return the chicken and any juices to the pot.
7
7. Once at a gentle simmer, partially cover and cook over medium-low heat for 30 minutes, until the chicken is tender and reaches a minimum internal temperature of 74°C / 165°F.
8
8. Add the cooked canary beans and 3 g (1/2 tsp) salt. Cook 10 minutes more, lightly mashing a small portion of the beans with a spoon so the sauce becomes creamier.
9
9. Taste and adjust with the remaining salt if needed. For a slightly thicker sauce, simmer uncovered for 3 to 5 more minutes.
10
10. Serve the chicken stew hot with the creamy beans and finish each portion with a generous spoonful of grilled pineapple salsa criolla on top or on the side.

Chef tips

For deeper flavor, let the seasoned chicken rest for 20 minutes before browning. Add the pineapple salsa criolla only at the end so it keeps its fresh sweet-tart contrast.

Substitutions

If you cannot find canary beans, use Peruvian beans or cooked cannellini beans. Chicha de jora can be replaced with a mild lager or extra stock plus 1 additional teaspoon of vinegar to keep a gentle tang.

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
View on Amazon
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
View on Amazon
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
View on Amazon