Milk Street Peruvian skillet chicken and potatoes

The Milk Street Peruvian Skillet Chicken and Potatoes recipe is a delicious and flavorful dish that combines juicy chicken, crispy potatoes, and vibrant Peruvian spices. Below is a simplified version based on the typical preparation method from the Milk Street recipe:

Ingredients:

• Chicken:
  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon olive oil
• Potatoes:
  • 1 pound small potatoes (Yukon gold or fingerling potatoes work well)
  • 1 tablespoon olive oil
  • Salt to taste
• For the Peruvian Seasoning:
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika (optional, for a smoky flavor)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro (optional, for garnish)

Instructions:

1. Prepare the potatoes:
   • If using small potatoes like Yukon gold or fingerlings, cut them into halves or quarters (depending on their size).
   • Toss them in a bowl with 1 tablespoon olive oil and season with salt.
   • Heat a large oven-safe skillet over medium-high heat. Once hot, add the potatoes and cook for about 5–7 minutes, turning occasionally until they start to brown.
2. Season the chicken:
   • While the potatoes cook, season the chicken thighs generously with salt and pepper.
   • In a small bowl, mix the cumin, coriander, smoked paprika, turmeric, cinnamon, and cloves.
3. Cook the chicken:
   • Push the potatoes to one side of the skillet and add the seasoned chicken thighs, skin side down. Cook for about 5-7 minutes until the skin is crispy and golden brown.
   • Flip the chicken over and cook for another 5 minutes. (You may need to adjust the heat so the chicken cooks through without burning the spices.)
4. Combine and finish:
   • Once the chicken is seared, drizzle the minced garlic and lime juice over the chicken, then toss in the cooked potatoes.
   • Sprinkle the chicken and potatoes with the spice mixture.
   • Add a splash of water or chicken broth to the skillet and cover with a lid.
   • Reduce the heat to medium-low and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fully cooked.
5. Serve:
   • Garnish with freshly chopped cilantro and serve directly from the skillet.

This dish pairs well with a simple side salad or a dollop of yogurt or salsa for a touch of creaminess.

Let me know how it goes if you try making it!