Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 pieces of boneless, skinless chicken thighs generously with 1 teaspoon of ground cumin, 0.5 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the seasoned chicken thighs for 6-8 minutes per side, or until deeply golden brown and cooked through, then remove chicken from skillet and set aside.

3. 3

   In the same skillet, add 1 tablespoon of olive oil and sauté 0.5 medium red onion, finely diced, and 2 cloves of minced garlic for 3-4 minutes until softened and fragrant.

4. 4

   Stir in 3 tablespoons of aji amarillo paste, 0.75 cup of chicken broth, and 0.5 cup of evaporated milk into the skillet, bringing the sauce to a gentle simmer for 5 minutes, allowing it to thicken slightly.

5. 5

   While the sauce simmers, in a separate pan or in the cleaned skillet, heat 1 tablespoon of olive oil and sauté 4 medium yellow potatoes, peeled and cut into 1-inch cubes, for 10-12 minutes until tender and lightly browned.

6. 6

   Return the seared chicken thighs to the simmering aji amarillo sauce, ensuring they are well-coated, and cook for an additional 2 minutes to warm through.

7. 7

   Stir 1 tablespoon of fresh lime juice and 0.25 cup of fresh cilantro, chopped, into the sauce just before serving.

8. 8

   Serve the chicken and creamy ají amarillo sauce immediately alongside the sautéed potatoes.