Braised Peruvian Chicken - cooking recipe

Ingredients

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)

Preparation

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