My quicker take on Peruvian chicken uses sautéed thighs instead of a whole rotisserie chicken and only has a handful of spices, but it comes with flavor to spare.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes

Serves: 4

Ingredients

  • 1 Tbs. reduced-sodium soy sauce
  • 2 cloves garlic, finely grated
  • 1 tsp. mustard powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. brown sugar
  • 1/4 tsp. ground cumin
  • 1/4 tsp. freshly ground black pepper
  • 4 boneless, skinless chicken thighs
  • 1 Tbs. extra-virgin olive oil
  • 1 fresh lime, quartered

Instructions

  1. In a medium bowl, whisk together the soy sauce, garlic, mustard, paprika, sugar, cumin, and pepper.
  2. Toss the chicken in the mixture to evenly coat.
  3. In a large nonstick pan over medium heat, heat the oil until shimmering. Sauté the chicken until browned, 4–5 minutes. Turn the chicken and add 1/4 cup water.
  4. Cover the pan and simmer until the chicken is cooked through, about 15 minutes. Add more water, as needed, to keep the pan from becoming dry.
  5. Serve the chicken with the pan juices and the lime.

Nutrition Information

Per serving (1 thigh):

  • Calories: 230
  • Total fat: 10 g
  • Sat fat: 2 g
  • Carbs: 3 g
  • Fiber: 0 g
  • Total sugar: 1 g
  • Added sugars: 1 g
  • Protein: 30 g
  • Sodium: 290 mg
Healthy Cook's Kitchen Chicken

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The Healthy Cook’s Kitchen: Chicken

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