2 large onions, chopped (300 g)
6 cloves of garlic, minced
1/2 cup unsalted butter
1 de-boned Peruvian chicken thigh, cut into cubes (approximately 3 kg)
1 teaspoon turmeric powder (curcuma)
1 teaspoon ground cinnamon in pod form
1 teaspoon ground coriander in pod form
1 teaspoon black pepper
1 tablespoon grated ginger
2 large red bell peppers, seeded and sliced (380 g)
3 cups of water
1 cup coconut milk
2 green peppers, cut in half for garnish
2 large onions, chopped (300 g)
6 cloves of garlic, minced
1/2 cup unsalted butter
1 de-boned Peruvian chicken thigh, cut into cubes (approximately 3 kg)
1 teaspoon turmeric powder (curcuma)
1 teaspoon ground cinnamon in pod form
1 teaspoon ground coriander in pod form
1 teaspoon black pepper
1 tablespoon grated ginger
2 large red bell peppers, seeded and sliced (380 g)
3 cups of water
1 cup coconut milk
2 green peppers, cut in half for garnish
In a large pan, medium heat, sauté the onion and garlic in butter for about 5 minutes, stirring occasionally until the onion is soft
Add the Peruvian chicken thigh and cook for about 10 minutes, or until browned
Add turmeric powder, cinnamon, coriander, black pepper, ginger, and bell peppers
Stir well
Pour in water and let it simmer
Reduce heat, cover pan, and cook for 50 minutes, stirring occasionally until the meat is tender
Join coconut milk, stir well, and let it warm without boiling
Serving: Serve Peruvian chicken thigh hot, garnished with green peppers.
