Guatemalan

Smoked Paprika and Lime Pepián de Pollo

Name: Smoked Paprika and Lime Pepián de Pollo
Total time: 47 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 500g chicken thighs; 1 onion, chopped; 2 cloves garlic, minced; 1 potato, diced; 1 corn cob, cut into pieces; 1 cup mixed vegetables (peas, carrots); 2 cups chicken broth; 1 tbsp olive oil; 1 tbsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; Salt and pepper to taste; 1 tsp smoked paprika; 1 tbsp lime juice

A smoky and zesty flavor with paprika and lime.

47 minutes4 servings

Method

Add smoked paprika and lime juice to the pot with onion and garlic during the initial sautéing step.
In a pot, heat oil and sauté onion and garlic until softened.
Add chicken and cook until browned. Stir in potato, corn, and vegetables.
Pour in broth and bring to a boil. Add cumin, paprika, and cinnamon. Simmer for 30 minutes.
Season with salt and pepper before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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