Peruvian Chicken Stew

Name: Peruvian Chicken Stew
Ingredients: 1⁄4 cup extra-virgin olive oil; 1 tbsp. apple cider vinegar; 2 tsp. ground turmeric; 1 tsp. ground cumin; 10 fresh or thawed frozen ají amarillo or fresno peppers (about 1⁄2 lb.), stemmed, seeded, and roughly chopped; 16 cloves garlic (whole), plus 4 cloves finely chopped; Kosher salt, to taste; 1 (4-lb.) chicken, cut into 10 pieces; 1 medium red onion, finely chopped; 1⁄4 cup finely chopped cilantro; 4 plum tomatoes, chopped; 1⁄4 cup pisco or white rum; 2 medium new potatoes (about 1 lb.), peeled and quartered; 1 1⁄2 cups chicken broth; 2 cups steamed long-grain white rice, for serving

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The brightly colored and intensely fruity Andean pepper known as aji amarillo gives this traditional stew a bold but nuanced character.

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Ingredients

1⁄4 cup extra-virgin olive oil
1 tbsp. apple cider vinegar
2 tsp. ground turmeric
1 tsp. ground cumin
10 fresh or thawed frozen ají amarillo or fresno peppers (about 1⁄2 lb.), stemmed, seeded, and roughly chopped
16 cloves garlic (whole), plus 4 cloves finely chopped
Kosher salt, to taste
1 (4-lb.) chicken, cut into 10 pieces
1 medium red onion, finely chopped
1⁄4 cup finely chopped cilantro
4 plum tomatoes, chopped
1⁄4 cup pisco or white rum
2 medium new potatoes (about 1 lb.), peeled and quartered
1 1⁄2 cups chicken broth
2 cups steamed long-grain white rice, for serving