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Main dishes

Peruvian Chili Chicken

Peruvian Chili Chicken recipe
photo by:kraft
Made with dried yellow Peruvian chili peppers, dry roasted peanuts, cubed potatoes and Parmesan cheese, this is one must-try chili recipe!
time
prep:
15 min
total:
55 min
servings
total:
8 servings
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What You Need

3
 dried yellow Peruvian chili peppers, stems removed
1/4
cup  water
1/4
cup  canola oil
1
cup  PLANTERS Dry Roasted Peanuts, finely chopped
8
cloves  garlic, minced
1
tsp.  ground cumin
1/2
tsp.  ground cinnamon
1/4
tsp.  ground black pepper
3
lb.  bone-in chicken pieces, skin and excess fat removed
1
cup  chicken broth
2
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!
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