Peruvian Aji Amarillo Chicken

This quick peruvian aji amarillo chicken recipe whips up a comforting skillet dinner infused with Peru’s iconic sunshine pepper. Tender poultry absorbs creamy notes of garlic and sweet yellow chile. It pairs wonderfully with steamed rice.

Cut chicken breasts into bite-sized pieces and season with salt and cumin. Sear in a hot skillet with olive oil until golden, then set aside on a plate while building the sauce.

Sauté minced onions and aji amarillo paste before whisking in cream and chicken broth. Return chicken to simmer until tender. For more quick skillet cooking, try this easy trader joes fish recipe.

Natacha

Peruvian Aji Amarillo Chicken

Quick skillet meal of tender chicken breast pieces bathed in golden aji amarillo cream.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

Chicken

• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tsp fine sea salt
• ½ tsp ground cumin
• 2 tbsp olive oil

Cream Sauce

• 1 small red onion, diced
• 3 cloves garlic, minced
• ¼ cup aji amarillo paste
• ¾ cup chicken broth
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Method

 

1. Season chicken cubes evenly with sea salt and ground cumin.
2. Heat olive oil in a skillet over medium-high heat and sear chicken 5 minutes until browned.
3. Transfer seared chicken to a plate.
4. Lower heat to medium, add diced red onion and garlic, and cook 4 minutes until translucent.
5. Stir in aji amarillo paste and toast for 2 minutes.
6. Pour in chicken broth and heavy cream, bringing mixture to a gentle simmer.
7. Return chicken to skillet and simmer 6 to 8 minutes until sauce coats the back of a spoon.
8. Garnish with fresh parsley and serve over steamed white rice.