Seco Peruano

Chicken

Used chicken breast today but you can definitely swap these out for thighs if that’s what you’d prefer.

Spices

Cumin, cayenne pepper, turmeric, ground coriander, and garlic powder.

Salt and Pepper

Just a bit of seasoning. Feel free to adjust according to taste.

Oil

Either coconut oil or olive oil either will work just fine! I do like to use coconut oil for this recipe to tie in the coconut milk flavor we’re getting later.

Aromatics

Fresh ginger, garlic, and chopped white or yellow onions.

Veggies

Jalapeno pepper diced up, deseeded if you can’t handle the heat and some tomatoes.

Coconut milk

This is the creamy addition to our dish and will help cut through some of the heat from the jalapenos. You can buy whichever fat percentage of coconut milk you’d like, although ensure it isn’t coconut cream.

Lemon

Fresh lemon juice for brightness and acidity.

Herbs

Either fresh parsley or cilantro – whichever you prefer or have on hand.

1. Chop red & white onion, carrots, garlic.

2. Give the beef a good sear, then retire from the pan.

3. In that same oil, cook the vegetables. Let them cook down.

4. Then add about 1/4 of your beer

5. Drop in the ají amarillo and cumin

6. Place your Cilantro in a food processor and break it down with some water.

7. Drop the chicken stock into the pan, followed by the cilantro purée.

8. After it cooks for a bit, drop in some golden potatoes

9. Bring the beef back to the pan, and let it cook, covered for at least an hour, but can be longer.

10. Serve with white rice.

Enjoy!