Peruvian Seco de Pollo (Cilantro Chicken Stew)

* **Prep time:** 20 mins

* **Cook time:** 40 mins

* **Servings:** 4

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### **Ingredients**

**The Chicken & Marinade:**

* **2 lbs** chicken pieces (thighs and drumsticks are best)

* **1 tbsp** ground cumin

* **1 tbsp** garlic powder

* Salt and black pepper to taste

**The Green Base:**

* **1 large bunch** fresh cilantro (approx. 2 cups packed leaves and tender stems)

* **½ cup** chicken broth or water (for blending)

* **3–4 tbsp** Aji Amarillo paste (crucial for flavor, moderately spicy)

* **1 tbsp** Aji Panca paste (optional, adds depth and smokiness)

**The Stew:**

* **2 tbsp** vegetable oil

* **1** large red onion, finely diced

* **3 cloves** garlic, minced

* **2 cups** chicken broth

* **1 cup** frozen peas and diced carrots

* **1 large** potato, peeled and cubed (optional, to thicken the sauce)

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### **Directions**

#### **1. Marinate and Sear the Chicken**

1. Season the chicken pieces generously with cumin, garlic powder, salt, and pepper. Let it sit for 10–15 minutes while you prepare other ingredients.

2. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides (about 3-4 minutes per side). **Do not cook it through** at this stage. Remove the chicken and set aside.

#### **2. Create the Herb Base (Aderezo)**

1. Lower the heat to medium. In the same pot, add the diced onion and cook until soft and translucent (5-6 minutes).

2. Add the minced garlic, Aji Amarillo paste, and Aji Panca paste. Stir constantly for **2–3 minutes** to cook the rawness out of the chili pastes.

3. Meanwhile, blend the cilantro bunch with **½ cup** of broth until it is a smooth, vibrant green puree. Add this to the pot and cook for another **3 minutes**, stirring constantly.

#### **3. Simmer the Stew**

1. Return the chicken to the pot.

2. Add the remaining **2 cups of chicken broth** and the cubed potatoes (if using).

3. Bring to a boil, then reduce heat to low, cover, and simmer for **20–25 minutes**, or until the chicken is tender and cooked through.

#### **4. Finish**

1. Add the frozen peas and carrots. Simmer uncovered for another **5–7 minutes** until the vegetables are tender and the sauce has thickened slightly.

2. Taste and add more salt if necessary.

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### **Serving Suggestions**

Traditionally served with **white rice** (to absorb the green sauce) and **fried plantains**.