Churrasco Chicken Amarillo

4 boneless, skinless chicken breasts (or thighs)

2 tbsp olive oil

1 onion, finely chopped

4 cloves garlic, minced

aji amarillo paste (adjust for spice)

3 tbsp red bell pepper, sliced

1 cup evaporated milk (or heavy cream)

½ cup chicken broth

1 tsp turmeric (for extra color)

1 tsp cumin

Salt & pepper to taste

½ cup queso fresco/feta, crumbled (optional)

Fresh cilantro & lime wedges (for garnish)

Sear the Chicken:

Season chicken with salt, pepper, and cumin.

Heat oil in a skillet over medium-high heat. Sear chicken until golden (5–6 mins per side). Remove and set aside.

Make the Sauce:

In the same pan, sauté onion, garlic, and bell pepper until soft.

Stir in aji amarillo paste, turmeric, and cumin. Cook for 1–2 mins.

Pour in evaporated milk and broth, scraping up browned bits. Simmer 5 mins.

Finish & Serve:

Return chicken to the pan, spooning sauce over it. Simmer 10 mins until cooked through.