Description
This Peruvian Creamy Chicken in Chili Sauce combines tender chicken breasts simmered in a rich, spicy cream sauce infused with red chili peppers, garlic, and aromatic cumin. Perfectly balanced with a touch of heat and creaminess, this flavorful dish is a delightful representation of Peruvian cuisine that can be prepared quickly on the stovetop.
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 the oil: Warm the olive oil in a skillet over medium heat to prepare for sautéing.
- Sauté onions and garlic: Add the chopped onions and minced garlic to the skillet and cook until they are softened and fragrant, about 3-5 minutes.
- Prepare chili sauce: Blend the red chili peppers until smooth, then add the pureed chili to the skillet and stir to combine with the onions and garlic.
- Brown the chicken: Place the chicken breasts into the skillet and brown them on both sides, about 3-4 minutes per side, to develop flavor.
- Add spices and cream: Pour in the heavy cream along with cumin, salt, and black pepper. Stir to mix all ingredients evenly.
- Simmer the chicken: Reduce the heat to low and let the dish simmer until the chicken is fully cooked through and the sauce thickens slightly, approximately 15-20 minutes.
- Serve: Plate the chicken topped with the creamy chili sauce and serve warm for a satisfying meal.
Notes
- You can adjust the amount of chili peppers based on your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Serve with steamed rice or crusty bread to soak up the flavorful sauce.
- Make sure to cook the chicken completely to an internal temperature of 165°F (74°C).
- Use gloves while handling chili peppers to avoid skin irritation.
