Paleo Peruvian Chicken
This Paleo Peruvian Chicken dish was birthed out of my desire to dive south into culinary explorations of food, specially blessed with the many opportunities of working with many Latinos in kitchens here in the States and while working in Madrid.
“I‘m inspired by the marriage of the sourness of citrus, the sweetness of caramelized vegetables and fruits, and the earthiness of roasted corn and meats.”
Unfortunately, a lot of food that comes out of Central and South America is challenging to the digestive system, namely, corn, grains, commodity pork, high levels of nightshades, legumes, pasteurized dairy, and wheat products. It is possible to be creative and borrow elements of these traditions of cooking, adapting them to be Paleo-friendly, such as this recipe.
If you are inspired, get creative with this one and swap out the zucchini and asparagus for any vegetable you have in your fridge, assuming about 8 cups of total prepped vegetables. This dish stands on its own perfectly without the hash. However, it shines when served over the Colorful Calabaza Hash!
Learn more in the video below:
Paleo Peruvian Chicken
Active time: 60 minutes
Total time: 60 minutes + Marinating time (6-24 hours)
Feeds: 5-6 adults
Kitchen equipment needed: 5qt or larger Dutch oven or straight–edged skillet.
Ingredients
2 pounds boneless skinless organic chicken thighs, chopped into 1” cubes
1 cup chopped fresh mint leaves, or 2 tablespoons dry
6 cloves garlic
½ red onion, rough chopped
1 teaspoon freshly ground black pepper
1 tablespoon + 1 teaspoon toasted ground cumin
1 tablespoon + 1 teaspoon paprika (If on a nightshade-free diet, substitute 2 teaspoons turmeric +1 extra teaspoon ground cumin
1 tablespoon dry oregano
zest of 1 orange
zest and juice of 1 lime
zest and juice of 1 lemon
¼ cup avocado oil or other liquid cooking oil such as macadamia oil or rice bran oil
2 ½ teaspoons high mineral sea salt
1 tablespoon cooking oil/fat: ghee, coconut oil, avocado oil, macadamia oil, rice bran oil, lard, chicken fat (schmaltz), tallow
3 cups chicken bone broth, or purchased low-sodium chicken stock or broth
3 zucchini, 1” diced
1 bunch asparagus, woody ends removed, and sliced into 4 pieces on a diagonal, yielding 1” pieces
1 cup chopped cilantro leaves (optional)
2 avocados, chopped into ½” dice (optional)
Preparation
In the food processor, blend the following ingredients to a paste: mint, garlic, red onion, pepper, cumin, paprika, oregano, citrus zests and juices, and avocado oil.
Reserving 4 tablespoons of the marinade, rub the rest on the chicken and marinate for 6-24 hours.
Remove the chicken from the fridge and season with the salt.
In a 5-quart or larger straight-edged skillet or shallow Dutch oven on medium high heat, warm the cooking oil and slowly begin to add the chicken. Do not overcrowd the pan. You may need to cook the chicken in 2 batches in order for it to brown, if diameter of your pan is too small.
Allow the chicken to fully brown on 1 side before flipping it, about 5-7 minutes on the first side, and 10 minutes of total cooking time.
Once the chicken is browned, but perhaps not fully cooked through, add the chicken stock, little by little, scraping up the brown bits on the bottom of the pan as you go.
Bring the stock almost to a boil, and then add the 4 tablespoons of reserved marinade and stir to incorporate.
Add the zucchini and and cook 3 minutes. Add asparagus and cook for another 2 minutes.
On the individual plates, top with fresh cilantro and avocados, if desired.
Colorful Calabaza Hash
This is a quick and easy Paleo comfort food, delicious with Peruvian Chicken, as well as poached and fried eggs, and other international spiced main dishes. Double the recipe for extra side dishes during the week!
Active time: 20 minutes
Total time: 40 minutes
Yields: 6 cups
Kitchen equipment needed: Large sauté pan, cast-iron skillet, or standard sheet pan
Ingredients
2 tablespoon melted cooking oil/fat: ghee, coconut oil, avocado oil, macadamia oil, rice bran oil, lard, chicken fat (schmaltz), tallow
1 red onion, ¼” diced (If you like, rough chop first and pulse in the food processor)
2 celery ribs, ¼” diced
4 garlic cloves, sliced
5 cups grated butternut squash (Peel and chop squash and toss pieces into a food processor and pulse until finely grated)
1 head of kale, stems and ribs removed, sliced into ¼” pieces
½ teaspoon high mineral sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon lemon juice
Preparation
Preheat the oven to 400 and line a baking sheet with foil.
On a sheet tray, combine the red onion, celery, garlic, butternut squash, and mix the oil in well to combine. Spread all ingredients on the baking sheet evenly.
Roast for 20-25 minutes, tossing ingredients halfway through, and re-distributing ingredients well
When ingredients are tender and slightly caramelized, remove from the oven, add the kale and roast for 4 minutes more until wilted.
Remove, and season with salt, pepper and lemon to taste and serve.
Paleo Peruvian Chicken with Colorful Calabaza Hash
Find more nutrient-dense, mouthwatering meals — simple recipes and satisfying flavors in my new cookbook, Heartful Kitchen: A Cookbook For Every Body!