Peruvian Spicy Chicken

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This is a recipe from rachel ray - it sounds so yummy and i didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so i will be limited to jalapeno peppers.

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Steps

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Place chicken in a shallow dish and season with salt and pepper.

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In a food processor , process chilies , garlic , oregano or marjoram , bay , lime zest and juice , paprika and about 1 / 4 cup olive oil into a paste.

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Slather all over the chicken pieces , coating them evenly.

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Chill several hours or overnight.

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Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

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Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown , 10 minutes.

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Sprinkle sugar over the chicken and add stock.

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Partially cover and cook 10 minutes more.

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Toss with mint and cilantro , and serve with mashed blue potatoes alongside.

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Ingredients

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chicken thighs, salt and pepper, serrano pepper, red fresno chiles, garlic cloves, fresh oregano, bay leaves, limes, sweet paprika, olive oil, cumin seeds, sugar, chicken stock, mint leaf, cilantro leaf