Description
A succulent chicken dish in a creamy sauce infused with aji amarillo, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 680 grams boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons aji amarillo paste
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 120 milliliters chicken broth
- 120 milliliters heavy cream or evaporated milk
- 1 teaspoon ground cumin
- 0.25 teaspoon sugar (optional)
- Fresh cilantro, chopped, for garnish
- Cooked white rice or quinoa, for serving
- Fried plantains, for serving
Instructions
- Rub the salt and black pepper evenly over the chicken pieces, letting them rest for about 10 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, searing each side for 4 to 5 minutes until golden brown, then remove and set aside.
- Add another tablespoon of olive oil to the same skillet; sauté the diced onions until translucent, then stir in minced garlic and ground cumin.
- Add the aji amarillo paste, stirring for about 2 minutes.
- Pour in the chicken broth, scraping the brown bits from the bottom of the pan.
- Stir in the heavy cream (or evaporated milk) and simmer for about 5 minutes until thickened.
- Return the chicken pieces to the skillet, spooning sauce over them and simmering on low for another 5 minutes.
- Sprinkle with chopped cilantro before serving hot with rice or quinoa and fried plantains.
Notes
You can marinate the chicken overnight for deeper flavor. Avoid overcrowding the pan when searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg