Description
Tender chicken simmered in a creamy, spicy ají amarillo sauce and served with rice, potatoes, eggs, olives, and fresh cilantro for a bold Peruvian-inspired dinner.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large strips or bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons ají amarillo paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 1/4 cup queso fresco, crumbled
- 1 tablespoon fresh lime juice
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 3 cups cooked white rice, for serving
- 2 medium Yukon Gold potatoes, boiled and halved
- 2 hard-boiled eggs, sliced
- 8 to 10 black olives
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- Season the chicken with salt, black pepper, cumin, paprika, and oregano.
- Heat the vegetable oil in a large skillet over medium heat and sear the chicken for 2 to 3 minutes per side until lightly golden. Transfer to a plate.
- In the same skillet, cook the diced onion for 4 to 5 minutes until softened. Add the garlic and ají amarillo paste and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and stir well, scraping the bottom of the pan. Add the evaporated milk, queso fresco, and lime juice.
- Return the chicken to the skillet and simmer gently for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce is creamy and slightly thickened.
- Taste and adjust salt, pepper, or lime juice if needed.
- Serve over cooked white rice with boiled potatoes, sliced hard-boiled eggs, black olives, and chopped cilantro.
Notes
- Keep the heat low after adding the evaporated milk so the sauce stays smooth.
- Chicken breast can be used instead of thighs, but watch the cooking time so it stays juicy.
- Add an extra tablespoon of ají amarillo paste if you want a spicier dish.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth if needed.
Nutrition
- Serving Size: 1 plated serving
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 185mg
Keywords: ají amarillo chicken, Peruvian chicken, creamy spicy chicken, chicken amarillo, stovetop chicken dinner
