I saw a recipe for Spicy Peruvian Chicken and was inspired to make something similar. I used most of the same ingredients but simplified the process by using ground spices so I could omit the food processor part. I also marinated the meat overnight so turned out really flavorful with a nice kick! Since corn and tomatoes are a staple in Peruvian cuisine, I served the chicken over some rice mixed with the 2. A trip to Peru on a Tuesday night, not bad huh?
2 bone-in, skin-on chicken thighs
2 Tbsp olive oil, divided
1 Tbsp lime juice
1 tsp smoked sweet paprika
1/2 tsp ground cumin
1/2 tsp chili flakes
1/4 tsp cayenne pepper
1 clove garlic, minced
1/4 tsp dried oregano or marjoram
1 tsp sugar
1/4 c chicken stock
Rice, for serving
1. In a small bowl, whisk together 1 Tbsp olive oil, lime juice, paprika, cumin, chili flakes, cayenne, garlic and oregano or marjoram to make a paste. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Chill several hours or overnight.
2. Heat 1 Tbsp olive oil in a Dutch-oven over medium-high heat. Add chicken and brown 5 minutes on each side. Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more, or until chicken is cooked through.
3. Serve chicken over rice with sauce on top.