Braised Peruvian Chicken

• 1 jalapeno
• 1 red onion
• 1 red pepper
• 8 boneless skinless chicken thighs
• 1 tablespoon ground cumin
• 2 tablespoons garlic butter, store-bought
• 1/2 cup chicken broth
• 1 cup baby carrots or 1 carrot, sliced
• 1/2 cup cilantro, chopped (about 1 handful)

1. Finely chop jalapeno, including seeds.
2. Slice onion into wedges.
3. Thickly slice pepper.
4. Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.
5. Melt garlic butter in a large pot over medium-high heat.
6. When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
7. Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
8. When all chicken is removed, add broth to pot.
9. Using a wooden spoon, scrape up and stir in any bits from pot bottom.
10. Add jalapeno, onion, pepper and carrots.
11. Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
12. Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
13. Sprinkle with cilantro.
14. If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
15. Spoon over chicken.
16. Serve with rice.

jalapeno, red onion, red pepper, chicken thighs, ground cumin, garlic butter, chicken broth, baby carrots, cilantro

Taken from www.food.com/recipe/braised-peruvian-chicken-455514 (may not work)