Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup yellow amarillo peppers, seeded and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon paprika
- salt and pepper to taste
- fresh cilantro for garnish
- lime wedges for serving
Instructions
- Cut the chicken into bite-sized pieces and season it with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent.
- Add the seasoned chicken to the skillet and cook for 5-7 minutes, until nicely browned on all sides.
- Blend the yellow amarillo peppers with a little water until you achieve a smooth consistency.
- Once the chicken is browned, pour the amarillo sauce over it and stir.
- Add the heavy cream to the skillet, mixing well to combine it with the chicken and sauce. Bring to a simmer.
- Allow the mixture to simmer for about 10-15 minutes, ensuring the chicken is cooked through and the flavors meld together. Stir occasionally.
- Once cooked, remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side for extra zest.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can substitute chicken thighs with chicken breasts if preferred.
Adjust the level of paprika based on your desired spice level.
Serve with rice or bread to soak up the delicious sauce.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: N/A
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg