Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup aji amarillo paste (available in Latin markets)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder (for enhanced color and warmth)
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 2 ounces cream cheese, softened
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked white rice or boiled potatoes, for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the aji amarillo paste, ground cumin, and turmeric powder. Cook for 2-3 minutes, stirring constantly, to toast the spices and develop their flavor.
- Add the chicken cubes to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. It does not need to be cooked through at this stage.
- Pour in the chicken broth and evaporated milk. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it cook for 10-12 minutes, or until the chicken is cooked through and tender.
- Remove the skillet from the heat. Stir in the softened cream cheese until it is fully melted and incorporated, creating a smooth, creamy sauce. Stir in the fresh lime juice.
- Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped cilantro. Serve immediately over warm white rice or alongside boiled potatoes for a complete and satisfying meal.
Notes
For an extra kick, you can add a pinch of red pepper flakes with the spices. If you prefer a thicker sauce, you can remove about 1/2 cup of the sauce, blend it with 1 tablespoon of cornstarch, and stir it back into the skillet while simmering. This dish also works wonderfully with turkey breast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Searing & Simmering
- Cuisine: Peruvian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg