RCI-MT.004.0644.001
Peruvian Chicken with Plums
Peruvian Chicken with Plums
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lb skinned Chicken3 1/2 unitcut up
- 3 unit
- onions1 cupchopped
- 1 cup
- garlic cloves2 tspminced
- x tomato1 unitchopped
- x seeded1 unitdiced fresh jalapeno pepper
- powdered saffron1/4 tspOptional
- 3 1/2 cup
- x bay leaf1 unit
- x quartered fresh California plums4 unit
- 4 cup
Method
1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot oil and brown on all sides, about 8-10 minutes total.
2
Remove the browned chicken from the pot and set aside on a clean plate.
3
In the same pot, add the chopped onions and diced green bell peppers, stirring frequently until softened, about 5 minutes.
4
Add the minced garlic and diced fresh jalapeno pepper, cooking for 1-2 minutes until fragrant.
5
Stir in the chopped tomato and cook for 2 minutes, then add the powdered saffron if using.
6
Pour in the low sodium chicken stock and add the bay leaf, scraping the bottom of the pot to incorporate any browned bits.
7
Return the browned chicken pieces to the pot and bring the mixture to a simmer.
1 minutes
8
Reduce heat to medium-low and cover the pot, simmering until the chicken is cooked through and tender, about 30 minutes.
9
Add the quartered fresh California plums to the pot and continue simmering uncovered for 5-7 minutes until the plums are heated through but still hold their shape.
10
Remove the bay leaf and taste the broth, adjusting seasoning with salt and pepper as needed.
11
Divide the cooked brown rice among four serving bowls, then ladle the chicken, plums, and broth over the rice.