Peruvian Adobo De Pollo

• 2 chicken breasts, skin on
• 1 onion, diced
• 1 tablespoon oil
• 1 1/2 cups red wine
• 2 tablespoons minced garlic
• 2 tablespoons aji panca paste (red Peruvian pepper, mildly hot) or Chili Powder to substitute
• 1 teaspoon cumin
• salt to taste
• 1 tablespoon cornstarch

1. Put your rice in the steamer, and rinse the red potatoes (6) and put them in boiling salt water to cook for 25 minutes. Rinse the chicken in cold water, cutting each breast into 3 pieces (for faster cooking) and pat dry. Heat the oil in the pot and fry the chicken until browned on the outside. Remove from pot and set aside.
2. Lightly fry the onions and garlic in the oil from the chicken, then add the wine and spices, and just enough water to barely cover the chicken, pop on the lid and simmer on medium for 45 minutes. Stir .
3. Mix a 1/2 cup wine and a little COLD water in a cup with 1 TBSP cornstarch and whisk until smooth. Add this to the pot and let it come to a boil, stirring gently. Cover and cook on low-medium for 10 minutes, then remove cover and let the adobo sit for another 5 minutes to finish thickening. Serve over rice with red potatoes and a fresh salad.

chicken breasts, onion, oil, red wine, garlic, panca paste, cumin, salt, cornstarch

Taken from food52.com/recipes/21688-peruvian-adobo-de-pollo (may not work)