Northern-Style Cilantro Chicken Stew with Creamy Canary Beans and Pineapple Ají Amarillo Relish

Name: Northern-Style Cilantro Chicken Stew with Creamy Canary Beans and Pineapple Ají Amarillo Relish
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.75 lb bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 2 cups red onion; 5 cloves garlic; 2 tbsp ají amarillo paste; 1 1/3 tbsp ají panca paste; 2 packed cups fresh cilantro; 1 cup chicha de jora; 2 cups chicken stock; 1 tsp ground cumin; 1 tsp dried oregano; 3 cups cooked canary beans; 1 1/4 cups fresh pineapple; 2 tbsp lime juice; 1 tbsp apple cider vinegar; 2 tbsp fresh mint; 1.1 lb sweet potato; 1/2 cup water

An original Peruvian-inspired dish featuring chicken braised in a fragrant cilantro, chicha de jora, and Peruvian chile base, served with creamy canary beans and a fresh pineapple, red onion, and ají amarillo relish. It balances depth, brightness, and a sweet-tangy touch typical of Peruvian cuisine.

30 minPrep

60 minCook

90 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g bone-in, skin-on chicken thighs (approx. 4 pieces)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
45 ml vegetable oil (divided)
300 g red onion (150 g diced small and 150 g en pluma fina)
15 g garlic (chopped fino)
30 g ají amarillo paste (divided)
20 g ají panca paste
60 g fresh cilantro (leaves and stalks tiernos licuados with a poco of agua)
250 ml chicha de jora
500 ml chicken stock (divided)
2 g ground cumin
1 g dried oregano (lightly frotado entre the dedos)
500 g cooked canary beans (escurridos si son en conserva)
180 g fresh pineapple (en cubitos small)
30 ml lime juice (freshly squeezed)
15 ml apple cider vinegar
5 g fresh mint (chopped fina)
500 g sweet potato (pelado and sliced gruesas)
120 ml water (for ajustar the cocción si es necesario)

Nutrition facts

per serving

620 kcal

Calories

35 g

Protein

42 g

Carbs

31 g

Fat

11 g

Fiber

31 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 5 g (1 tsp) of the salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Blend the fresh cilantro with 60 ml (1/4 cup) of the chicken stock until smooth and bright green. Set aside.
3
3. Heat 30 ml (2 tbsp) of vegetable oil in a wide pot over medium heat. Brown the chicken thighs skin-side down for 4 to 5 minutes, then 3 minutes on the other side, until well seared. Remove and set aside.
4
4. In the same pot, add the diced red onion and cook for 5 minutes until softened. Stir in the garlic, ají amarillo paste (20 g / 1 1/3 tbsp), and ají panca paste; cook for 2 minutes, stirring constantly.
5
5. Add the blended cilantro mixture, dried oregano, and chicha de jora. Cook for 3 minutes so the alcohol reduces slightly. Pour in the remaining chicken stock and mix well.
6
6. Return the chicken to the pot along with any juices. Cover partially and cook over medium-low heat for 30 minutes, until the chicken is tender and reaches a safe internal temperature of 165°F / 74°C.
7
7. Meanwhile, place the sweet potato slices on a tray, toss with 15 ml (1 tbsp) vegetable oil and a pinch of salt. Roast at 400°F / 200°C for 25 to 30 minutes, turning halfway through, until golden and tender.
8
8. In a separate saucepan, combine the cooked canary beans with 120 ml (1/2 cup) of the chicken braising liquid or chicken stock. Add 10 g (2 tsp) ají amarillo paste and cook over low heat for 8 to 10 minutes, lightly mashing some of the beans for a creamy texture. Adjust with a pinch of salt.
9
9. For the relish, mix the sliced red onion, fresh pineapple, lime juice, apple cider vinegar, fresh mint, and a pinch of salt. Let it stand for 10 minutes so the flavors meld.
10
10. If the chicken sauce is too thick, add the water little by little until you reach a light stew consistency. Taste and adjust with the remaining salt if needed.
11
11. Serve a base of creamy canary beans, top with one chicken thigh and plenty of green sauce, add the roasted sweet potato, and finish with the pineapple ají amarillo relish on top or on the side.

Chef tips

For deeper flavor, let the chile pastes cook well before adding the liquids. Prepare the pineapple relish near the end so it stays fresh and crisp.

Substitutions

If you cannot find chicha de jora, use half mild lager and half water or stock. Canary beans can be replaced with cooked white beans, though the flavor will be less traditional. Mint can be replaced with a smaller amount of cilantro or parsley.

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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