Description
This Peruvian Creamy Chicken in Chili Sauce is a flavorful and comforting dish featuring tender chicken breasts simmered in a rich, spicy sauce made with red chili peppers, creamy heavy cream, and aromatic spices. Perfect for a quick and satisfying meal that bursts with vibrant Peruvian flavors.
Ingredients
Scale
Chicken
- 4 chicken breasts
Sauce
- 1 cup heavy cream
- 2 red chili peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a skillet over medium heat to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add the chopped onions and minced garlic to the skillet and cook until they become soft and fragrant, about 3-4 minutes.
- Prepare chili sauce: Blend the 2 red chili peppers until smooth, then add the blended chili to the skillet with the onions and garlic to create a vibrant base for the sauce.
- Brown chicken: Place the 4 chicken breasts into the skillet and brown them on both sides to lock in flavor, about 3-4 minutes per side.
- Simmer with cream and spices: Pour in 1 cup of heavy cream along with 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat and simmer gently until the chicken is cooked through, approximately 15-20 minutes, allowing the sauce to thicken and develop rich flavors.
- Serve: Plate the creamy chicken with chili sauce and serve warm, enjoying the perfect balance of creaminess and heat.
Notes
- Adjust the number of red chili peppers to control the spice level.
- If you prefer a thicker sauce, simmer the sauce a bit longer after the chicken is cooked.
- Serve with rice or crusty bread to soak up the delicious sauce.
- Using fresh chili peppers gives the best flavor, but you can substitute with chili paste if needed.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
