- Preheat a pot, add oil, and sauté chicken until golden brown. Reserve.
- Sauté onion in the same pot until tender. Incorporate garlic and Peruvian yellow pepper paste, and cook for one minute. Add cumin and turmeric, and mix all together.
- Incorporate reserved chicken, stock and potatoes. Let it cook on low temperature cover until done, about 15 minutes.
- Add the finely minced mint leaves and mix it all. Turn off the stove and add lime juice.
Note: This dish is normally served with Peruvian-style rice -white fluffy and garlicky- Yum!