Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, skinless chicken thighs with paper towels and season them generously on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering, then pan-sear the seasoned chicken thighs for 6-8 minutes per side, or until golden brown and cooked through, setting them aside on a plate.

3. 3

   In the same skillet, add another 1 tablespoon of olive oil and sauté 1 small chopped red onion for 3-4 minutes until softened, then add 3 minced garlic cloves, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano, cooking for another 1 minute until fragrant.

4. 4

   Stir in 2 tablespoons of Aji Amarillo paste, 1 whole finely chopped canned chipotle pepper in adobo sauce, and 3 tablespoons of fresh lime juice, cooking the mixture for 2 minutes to meld the flavors.

5. 5

   Pour in 1 cup of chicken broth, bring the sauce to a gentle simmer, and cook for 5-7 minutes, stirring occasionally, until it slightly thickens, then stir in 0.25 cup of fresh chopped cilantro.

6. 6

   Return the seared chicken thighs to the skillet, spooning the smoky Andean sauce over them to coat, and let them gently simmer in the sauce for 2-3 minutes to heat through before serving immediately.