Ingredients

1.5 lb boneless, skinless chicken thighs or breasts

1 Tbsp olive oil

1 tsp salt

½ tsp black pepper

For the Amarillo Sauce:

3 Tbsp ají amarillo paste (or 1 tsp turmeric + ½ tsp paprika)

1 medium yellow onion, finely diced

3 garlic cloves, minced

½ cup chicken broth

½ cup heavy cream or evaporated milk

1 Tbsp olive oil

1 tsp ground cumin

Optional: ¼ tsp sugar

Optional garnishes and sides:

Fresh cilantro, chopped

Cooked white rice or quinoa

Fried plantains

Instructions

Step 1: Rub the chicken with salt and black pepper and let it rest for 10 minutes to enhance the flavor.

Step 2: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden and cooked through. Remove the chicken and set aside.

Step 3: In the same skillet, add 1 tablespoon olive oil. Sauté the finely diced onion until translucent, about 5 minutes.

Step 4: Add the minced garlic and ground cumin, cooking for about 1 minute until fragrant.

Step 5: Stir in the ají amarillo paste (or turmeric and paprika mixture) and cook for 2 minutes to release the flavors.

Step 6: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits, and bring the mixture to a simmer.

Step 7: Add the heavy cream or evaporated milk, stirring until the sauce is smooth and slightly thickened.

Step 8: Return the chicken to the pan, spoon the sauce over it, and let it simmer for 5 minutes to meld the flavors. Taste and adjust the seasoning; add sugar if the sauce is too spicy.

Step 9: Garnish with chopped fresh cilantro and serve with cooked white rice, quinoa, or fried plantains for a complete meal.

Tips & Variations

Use ají amarillo paste for authentic flavor, or substitute with turmeric and paprika if unavailable.

For a lighter version, use evaporated milk instead of heavy cream.

Add a splash of lime juice before serving to brighten the dish.

Try using chicken breasts if you prefer leaner meat, but watch cooking time to avoid drying out.

FAQs

What can I use if I don’t have ají amarillo paste?

You can substitute ají amarillo paste with a mix of 1 teaspoon turmeric and ½ teaspoon paprika to mimic the color and mild heat, though the flavor will be slightly different.

Can I make this recipe dairy-free?

Yes, you can replace heavy cream or evaporated milk with coconut milk for a creamy texture without dairy, keeping in mind it will add a subtle coconut flavor.