Criollo Chicken Stew with Corn, Mint, and Yellow Potato

Instructions

1. 1

   1. Season the chicken thighs with 5 g (1 tsp) of the salt, black pepper, ground cumin, and half of the chopped garlic. Let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat the vegetable oil in a wide pot over medium heat. Brown the chicken skin-side down for 4 to 5 minutes, then 2 minutes on the other side, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the red onion and cook for 5 minutes, stirring occasionally, until softened. Add the remaining garlic, ají amarillo paste, and ají panca paste; cook for 2 minutes so the pastes are well sautéed.

4. 4

   4. Add the tomato wedges, corn rounds, yellow potato, hot chicken broth, red vinegar, and the remaining 3 g (1/2 tsp) salt. Stir gently.

5. 5

   5. Return the chicken to the pot, nestling it among the vegetables. When it reaches a gentle boil, lower the heat, partially cover, and cook for 30 minutes, until the chicken is tender and the potato is nearly cooked through.

6. 6

   6. Add the green peas, half of the fresh mint, and half of the fresh cilantro. Cook 8 minutes more, until the peas are tender and the sauce is slightly thickened.

7. 7

   7. Turn off the heat and finish with the lime juice, the remaining mint, and the remaining cilantro. Taste and adjust salt if needed.

8. 8

   8. If you want to keep it warm before serving, you can place the covered pot in the oven at 250 °F / 120 °C for up to 10 minutes. Serve the stew very hot with plenty of broth in each plate.

9. 9

   9. For a homestyle presentation, place one chicken thigh in each serving with pieces of yellow potato, a corn round, and ladles of sauce with onion, tomato, peas, and herbs.