Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup evaporated milk
- 3 tablespoons aji amarillo paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add chicken breasts and cook until browned on both sides.
- Pour in chicken broth and bring to a simmer. Cover and cook for 15 minutes.
- Remove chicken and set aside. Stir in evaporated milk and aji amarillo paste. Cook until thickened.
- Return chicken to the skillet, coat with sauce. Cook for an additional 5 minutes.
- Season with salt, pepper, and cumin. Garnish with cilantro before serving.
Notes
- This dish is best served with rice or potatoes.
- Adjust the level of aji amarillo paste to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg