Description
Rich and creamy chicken amarillo made with a vibrant yellow pepper sauce. A bold and comforting dinner ready in just 35 minutes.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 3 tablespoons ají amarillo paste
- 1 teaspoon ground cumin
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- 2 cups cooked white rice
- 2 tablespoons chopped fresh cilantro
Instructions
- Pat chicken dry and season evenly with salt and pepper. Let sit for 10 minutes at room temperature.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 4 to 5 minutes per side until golden and fully cooked to an internal temperature of 165°F. Remove and set aside.
- In the same skillet, add olive oil and sauté diced onion for about 5 minutes until soft. Add garlic and cumin and cook for 1 minute until fragrant.
- Stir in ají amarillo paste and cook for 2 minutes to deepen flavor.
- Pour in chicken broth and scrape up browned bits. Reduce heat and add heavy cream. Stir until smooth and slightly thickened.
- Return chicken to the skillet and spoon sauce over. Simmer for 5 minutes until everything is well coated and heated through. Adjust seasoning with salt, pepper, or a pinch of sugar if needed.
- Serve hot over rice and garnish with chopped cilantro.
Notes
- Chicken should reach 165°F internally for safe consumption.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian inspired