Main dishes

Peruvian Chili Chicken

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photo by:kraft

time

prep:

15 min

total:

55 min

servings

total:

8 servings

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What You Need

dried yellow Peruvian chili peppers, stems removed

1/4

cup water

1/4

cup canola oil

cup PLANTERS Dry Roasted Peanuts, finely chopped

cloves garlic, minced

tsp. ground cumin

1/2

tsp. ground cinnamon

1/4

tsp. ground black pepper

lb. bone-in chicken pieces, skin and excess fat removed

cup chicken broth

lb. potatoes, peeled, cooked and cut in 1/2-inch cubes

1/2

cup KRAFT Grated Parmesan Cheese

Make It

PLACE chilies and water in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min. Remove from heat. Let stand 5 min. Stir until mixture forms a smooth paste; set aside.

HEAT oil in large skillet on medium heat. Add peanuts and garlic; cook 2 min., stirring frequently. Add chili mixture, cumin, cinnamon and black pepper; mix well. Reduce heat to low; cook 3 min., stirring frequently.

ADD chicken; cook on medium heat 20 min., turning chicken over after 10 min. Stir in chicken broth. Bring to boil; reduce heat to medium. Add potatoes; cook an additional 10 min. or until chicken is cooked through (180°F). Serve sprinkled with the Parmesan cheese.

Kraft Kitchens Tips

Substitute

If you can't find Peruvian peppers, use dried orange or red jalapenos or 1 tsp. dried yellow aji chilli powder. Remove seeds; discard. Place peppers in blender container; cover. Blend until pureed. Continue as directed.

Substitute

Substitute corn oil or vegetable oil for the canola oil.

Serving Suggestion

Serve this main dish with a mixed green salad for a tasty weekday meal!