Ingredients
- Chicken breast: 1.5 lbs, cut into bite-sized pieces
- Aji Amarillo paste: 2 tablespoons
- Yellow onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: 1/2 cup
- Peruvian corn (choclo): 1 cup, kernels
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the Aji Amarillo paste and cook for 1 minute, allowing the flavors to meld.
- Step 4: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Step 5: Return the chicken to the skillet and simmer for 10 minutes, or until the chicken is cooked through.
- Step 6: Stir in the heavy cream and Peruvian corn. Heat through, but do not boil. Season with salt and pepper to taste. Serve hot with rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over low heat on the stovetop, adding a splash of chicken broth if needed to maintain moisture.
- Serve this vibrant dish over fluffy white rice to soak up all that delicious amarillo sauce!
- Don't skimp on the Aji Amarillo paste; it's the key to that authentic Peruvian flavor, but adjust the amount to your desired spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American