Creamy Peruvian Chicken: Better Than Takeout Bliss

Creamy Peruvian Chicken Amarillo: Discover the best, easiest recipe for creamy, flavorful Peruvian chicken that’s better than takeout. After making this many times, I’ve perfected the trick to the creamiest, most irresistible sauce. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Sicilian-Style Pizza and Vietnamese Lemongrass Chicken.

What You'll Need for Creamy Peruvian Chicken: Better Than Takeout Bliss

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup heavy cream
• 2 tbsp aji amarillo paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric (optional, for color)
• Optional: Fresh cilantro, chopped
• Optional: Red onion, thinly sliced
• Optional: Lime wedges
• Optional: Crusty bread, for serving

How to Make Creamy Peruvian Chicken: Better Than Takeout Bliss

1. Step 1: Season chicken with salt, pepper, and 1/2 tsp cumin. Heat oil in a large skillet over medium-high heat. Sear chicken until browned, about 5 minutes per side. Remove and set aside.
2. Step 2: In the same skillet, add onion, bell pepper, and garlic. Cook until softened, about 5 minutes. Stir in aji amarillo paste, 1 tsp cumin, paprika, oregano, and turmeric (if using). Cook for 1 minute.
3. Step 3: Add chicken back to the skillet, along with any juices. Pour in heavy cream, bring to a simmer, then reduce heat to low. Cover and let cook for 20-25 minutes, until chicken is cooked through and tender.
4. Step 4: Using an immersion blender, blend the sauce until smooth. Taste and adjust seasoning. Garnish with cilantro, sliced red onion, and lime wedges. Serve with crusty bread.

Storing & Reheating Creamy Peruvian Chicken: Better Than Takeout Bliss

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 4 days Make-ahead tip: Prepare up to 2 days ahead, store in the fridge

Freezing Creamy Peruvian Chicken: Better Than Takeout Bliss

Freeze for up to 3 months

How to Reheat Without Drying It Out

Oven: Reheat at 350°F (180°C) for 15-20 minutes Microwave: Reheat in the microwave for 2-3 minutes

Recipe Notes

• Chef tip: For a spicier version, add more aji amarillo paste or a pinch of cayenne pepper.
• Best substitution: Substitute chicken thighs for boneless, skinless chicken breasts, but adjust cooking time accordingly.
• Make-ahead: Prepare the chicken and sauce ahead of time. Reheat gently before serving.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.

Creamy Peruvian Chicken: Better Than Takeout Bliss

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Dairy-free (optional)

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup heavy cream

Seasonings

• 2 tbsp aji amarillo paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric (optional, for color)

Optional Toppings

• Fresh cilantro, chopped
• Red onion, thinly sliced
• Lime wedges
• Crusty bread, for serving

Instructions

1. Step 1: Season chicken with salt, pepper, and 1/2 tsp cumin. Heat oil in a large skillet over medium-high heat. Sear chicken until browned, about 5 minutes per side. Remove and set aside.
2. Step 2: In the same skillet, add onion, bell pepper, and garlic. Cook until softened, about 5 minutes. Stir in aji amarillo paste, 1 tsp cumin, paprika, oregano, and turmeric (if using). Cook for 1 minute.
3. Step 3: Add chicken back to the skillet, along with any juices. Pour in heavy cream, bring to a simmer, then reduce heat to low. Cover and let cook for 20-25 minutes, until chicken is cooked through and tender.
4. Step 4: Using an immersion blender, blend the sauce until smooth. Taste and adjust seasoning. Garnish with cilantro, sliced red onion, and lime wedges. Serve with crusty bread.

Notes

• Chef tip: For a spicier version, add more aji amarillo paste or a pinch of cayenne pepper.
• Best substitution: Substitute chicken thighs for boneless, skinless chicken breasts, but adjust cooking time accordingly.
• Make-ahead: Prepare the chicken and sauce ahead of time. Reheat gently before serving.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.

Storage

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months
• Oven reheat: Reheat at 350°F (180°C) for 15-20 minutes
• Microwave reheat: Reheat in the microwave for 2-3 minutes
• Make ahead: Prepare up to 2 days ahead, store in the fridge

Nutrition Per Serving

• Calories: 480
• Protein: 38g
• Fat: 35g
• Carbs: 12g
• Fiber: 2g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 170mg
• Sat. Fat: 20g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Peruvian Chicken: Better Than Takeout Bliss FAQs

A Warm Final Note

I can’t wait for you to try Creamy Peruvian Chicken: Better Than Takeout Bliss and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!