Peruvian Chicken Stew

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 pounds boneless, skinless chicken breasts cut into 3/4-inch cubes
• 2 tablespoons amarillo paste
• 1 1/4 teaspoons McCormick Garlic Salt
• 3/4 teaspoon turmeric McCormick(R), Ground
• 1/2 teaspoon McCormick(R) Cumin Ground
• 4 cups potatoes cubed peeled
• 3 cups chicken stock Kitchen Basics® Original
• 1 1/2 cups frozen peas and carrots
• 2 tablespoons chopped fresh mint

1. Heat oil in 5-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add aji amarillo paste, garlic salt, turmeric and cumin; cook and stir 1 minute.
2. Stir in potatoes and stock; bring to boil. Reduce heat to medium; simmer, uncovered, 15 minutes. Add peas and carrots; simmer 10 minutes longer or until vegetables are tender. Stir in mint. Serve with cooked white rice, if desired.

vegetable oil, onion, chicken breasts, amarillo paste, garlic, turmeric, cumin, potatoes, chicken stock kitchen basicsreg original, carrots, fresh mint

Taken from www.yummly.com/recipe/Peruvian-Chicken-Stew-1868854 (may not work)