Peruvian Chicken

All in the pot and ready for the long, slow cook in the oven.

Out of the oven. I had to remove the chicken here so that I could thicken it a bit with cornstarch. A step not necessary, but optional.

The chicken. This was yummy, but SOOO spicy! A few weeks ago, I realized that I've never even thought of attempted to make an authentic Peruvian dish. I know, right? My husband is Peruvian, so I'm not sure what took me so long. Sorry dear! So I got to searching and found a ton of recipes. They're so easy! This one took me a whole 10 minutes to prepare before shoving it into the oven for a couple hours.

The spice was...WOW! Milk was definitly needed at the dinner table tonight. So I just poured some olive oil on the bottom of my dutch oven, then placed a bed of thick sliced onions, then the chicken, then the salsa, 1 TBSP ground chipolte, 2 tsp cumin, 1 tsp garlic powder, salt & pepper to taste, topped with fresh chopped tomatoes, and a bit of white cooking wine. Throw the lid on, toss it in a preheated oven set for 300, and slow cook for 2 hours. Serve over rice. Easy. Will do this again for sure AND this is one of those recipes that's perfect for those days you just don't want to cook, and all the ingredients are staple. Dosen't much better than that!

Haven't worked on the house today. I'm anxious to get started tomorrow, I'm starting to feel restless about it.