Peruvian "Spicy Chicken"

Who out there loves Peruvian food?

(Raising my hand)  Me too!  The flavors of the spices they use are just incredible together. 

When I was down in Chile, Kim let her maid Claudia (who is from Peru) teach us some Peruvian dishes.  One of our favorites that she made is called Giso de Pollo Arvejitas, or if you ask Kim's daughters it's "Spicy Chicken".  Don't be fooled by the name though because it's not really all that spicy hot.

Anyway, to get to the point, I made it for my family tonight and thought I would share the recipe with step by step picture instructions,...

...just because it's too good not to share,

...and just because it gave me a chance to use my camera.  Really, my reasons are selfish.

Believe me, you need to try this.

OK, so here we go.

The first thing to do is dice up one carrot into yummy, orange cubes.

Next, do the same with an onion.  If your kids put up a fuss about onions just cut it up into smaller pieces.  They'll never know you tricked them and put it in.

I promise.

OK, now we get to the good stuff.  In a bowl add garlic, cumin, and salt.

Stir up that good stuff until it's nice and mixed.

Now enters the chicken.  You're supposed to use drumsticks, but all I had were chicken breasts.

Hey! I gotta work with what I got. 

Carefully cut small slices into the chicken.  Now go ahead and press the garlic mixture into the cuts you made and around the whole piece of chicken.

Repeat with each piece of chicken, using up all of the garlic mixture.

Now, melt some butter in a LARGE pan on the stove.  Don't skimp on the pan size.

  No really, don't skimp.

Brown the chicken pieces in the butter, making sure not to overcook them.  We just want them browned, not cooked all the way through.

There, now set your beautifully browned chicken aside for just a little bit.

 

Pour a little oil in your pan and toss in the onions.

Let the onions cook a little before you add curry, pepper, and more garlic.  Mmm, garlic.

Stir it all up.

 Mmm, do you smell that?  If not you really should get going.

Once the onions are cooked through, toss the chicken back in.

Now add two chicken bouillon cubes, crunched up into powder.

Now your yummy, orange, carrot cubes

And the frozen peas.

Add about a cup and a half of water.

Make sure you stir it around good so all your veggies are covered.

Oh, the smell!  This smells like heaven. 

No, really!  This is EXACTLY what heaven smells like.  Just ask me.

Cover up the heavenly goodness, and let it sit on medium heat for 25 minutos.

Now add your frozen corn.  Let that simmer for five more minutes.

Now sprinkle on a handful of cilantro. 

The fresher the cilantro the better.


Do not follow my bad example and use the dried stuff... unless you're completely out of the fresh stuff, and too lazy to run to the store for some... then it's perfectly OK.

Congratulations, you did it!  After torturing your family,... and the neighbors down the street,.... and the family that lives across town with the incredible smell, they finally get to eat it!

Well, your family does anyways.  The poor neighbors and people across town just get to wonder who the amazing cook is and where they can get one.


Serve with a mound of rice and you have "Spicy Chicken"!




Below you'll find the recipe with all the measurements. 


Giso de Pollo Arvejitas (Spicy Chicken)
4-8 Drumsticks
1 Carrot, cubed
1 Onion, diced
1 1/2 cups Frozen Peas
1 1/2 cups Frozen Corn
2 Garlic cloves, minced
3 Tbsp Oil
1 Tbsp Butter/Margarine
1 tsp Curry
1/4 tsp Cumin
2 cubes Chicken Bouillon
1/4 tsp Pepper
1/4 tsp Salt
1 1/2 cup water
Cilantro


Cut slices into drumsticks.  In bowl mix one clove garlic, cumin, and salt.  Press mixture into chicken slices and around entire drumstick.


In large pan melt butter.  Add drumsticks and brown.  Do not brown until cooked through.  Remove chicken and set aside.


In pan add oil and onion.  Cook until onion is slightly transparent and add curry, pepper, and one clove garlic.  Stir.  Add rushed chicken bouillon cubes, peas, carrot, and water.


Cover and cook on medium heat for 25 minutes.  Add corn and cook for 5 more minutes.  Dish should still have a lot of liquid in it, if not add more water.  After the five minutes add a handful of cilantro.


Serve with rice.