Amarillo de Pollo

Step 1

Pat the chicken thighs dry with paper towels, then cut each thigh into two pieces roughly the size of your palm, cutting against the grain so the pieces stay tender.

Step 2

Cut the onion lengthwise from root to tip into two halves, then place cut-side down and slice crosswise into pieces about 1/4-inch thick, like slicing bread.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Cut each potato into chunks roughly the size of a golf ball, cutting in different directions so they cook evenly and are easier to eat with a spoon.

Step 5

Heat 2 tablespoons of olive oil in a large pot or wide skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the chicken pieces in a single layer and cook without moving them for 4 minutes until the bottoms turn golden brown — resist the urge to stir.

Step 7

Flip each piece of chicken over and cook for 3 more minutes until the second side is also golden brown, then transfer to a clean plate.

Step 8

Pour out all but 1 tablespoon of oil from the pot, leaving the brown bits stuck to the bottom — these add flavor.

Step 9

Add the sliced onion to the pot and cook, stirring once every 30 seconds, for 4 minutes until the pieces turn translucent and soften.

Step 10

Add the minced garlic and stir constantly for 30 seconds until the smell becomes strong and fragrant — do not let it burn.

Step 11

Add 2 teaspoons of ground turmeric and 1.5 teaspoons of ground cumin to the pot and stir constantly for 30 seconds until they coat everything and smell richly spiced.

Step 12

Pour in 2.5 cups of chicken broth and use a wooden spoon to scrape up the brown stuck-on bits from the bottom of the pot, stirring until they dissolve into the liquid.

Step 13

Return the chicken pieces to the pot, nestling them into the liquid, then increase heat to high and bring to a boil, watching for big bubbles breaking the surface, about 5 minutes.

Step 14

Add the potato chunks, stir once, then reduce heat to medium and cover with a lid — simmer for 15 minutes without lifting the lid.

Step 15

Remove the lid carefully (steam will burst out) and add 1 cup of frozen peas, stirring to mix them in evenly.

Step 16

Return the lid and simmer uncovered for 5 more minutes until the potatoes are fork-tender and the peas are heated through.

Step 17

Taste the stew and add salt and pepper to your liking — start with 1 teaspoon of salt and adjust from there.

Step 18

Ladle the stew into four bowls, dividing the chicken, potatoes, and broth equally among them, and serve hot.