Insanely Juicy Chicken in a Pot! Peruvian Recipe!

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and suitable for soy-free diets.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers similar flavor notes and is often more accessible.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity and flavor profile.

Combine 3 tablespoons of panka paste, 3 tablespoons of red wine vinegar, 1 tablespoon of soy sauce, 1 tablespoon of dried oregano, 1 tablespoon of yellow mustard, garlic paste, and salt and pepper to taste in a bowl.

Mix the marinade well and taste it to adjust seasoning if necessary.

Coat chicken pieces generously with the marinade and cover the bowl to refrigerate for at least 45 minutes, preferably overnight.

Remove excess marinade from chicken pieces before searing to avoid burning.

Heat 1 tablespoon of oil in a hot skillet or pot.

Sear chicken pieces skin side down for about 5 minutes on each side until golden brown.

Remove chicken from the pot and set aside.

Pour the leftover marinade into the pot, scraping the bottom to collect flavors.

Add 3/4 cup of chicken stock or water to the pot and mix well.

Return the chicken to the pot along with any juices released.

Simmer for about 30 to 40 minutes, then cover and let simmer for an additional 5 minutes to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens