Description
A creamy and spicy chicken dish that showcases the flavors of Peru, perfect for a delightful meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 1 tablespoon yellow chili paste (or a blend of roasted yellow peppers with a dash of chili powder)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the diced onion and sauté until it softens and turns golden, approximately 6 minutes.
- Incorporate the minced garlic and cook for another minute, stirring frequently.
- Introduce the chicken thighs to the pan, seasoning generously with salt and black pepper. Sear the chicken until it develops a golden crust, around 6-8 minutes.
- Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 12 minutes.
- Stir in the heavy cream, yellow chili paste, and smoked paprika. Combine thoroughly and let it simmer for an additional 7 minutes until the sauce is creamy and slightly thickened.
- Adjust the seasoning to your liking, then take the pan off the heat.
- Serve warm, topped with freshly chopped parsley and accompanied by lemon wedges.
Notes
- For an extra kick, increase the amount of yellow chili paste or add diced serrano peppers.
- Pair this dish with fluffy quinoa or warm naan to enjoy the luscious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: varies
Keywords: Peruvian Creamy Chicken in Chili Sauce