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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop jalapeno, including seeds. | 2. Slice onion into wedges. | 3. Thickly slice pepper. | 4. Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat. | 5. Melt garlic butter in a large pot over medium-high heat. | 6. When hot, add half of chicken and cook until light golden, (1 to 2 min per side). | 7. Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed. | 8. When all chicken is removed, add broth to pot. | 9. Using a wooden spoon, scrape up and stir in any bits from pot bottom. | 10. Add jalapeno, onion, pepper and carrots. | 11. Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low. | 12. Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min). | 13. Sprinkle with cilantro. | 14. If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min). | 15. Spoon over chicken. | 16. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno	1			1.6312	0.3656	0.0512	0.0208
red onion	1			-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
chicken thigh	8	boneless	skinless boneless	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
garlic butter	2	tablespoons		-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.