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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in a shallow dish and season with salt and pepper. | 2. In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight. | 3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. | 4. Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes. | 5. Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more. | 6. Toss with mint and cilantro, and serve with mashed blue potatoes alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
salt pepper				-	-	-	-
serrano pepper	1		chopped	0.7	0.1466	0.0381	0.0096
red fresno chile	2		chopped	-	-	-	-
garlic clove	6		chopped	-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
bay leaf	4			-	-	-	-
lime	2			-	-	-	-
paprika	1	tablespoon	smoked sweet	19.176	3.6713	0.9615	0.8765
olive oil	1/4	cup		119.34	0.0	0.0	13.5
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
mint leaf				-	-	-	-
cilantro leaf				-	-	-	-

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