Peruvian Chicken and Potato Skillet (Aji Amarillo)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.

Add the diced yellow onion to the same skillet and cook over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the diced potatoes and cook for 5 minutes, stirring occasionally, until they begin to soften.

Add the aji amarillo paste and chicken broth to the skillet, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the potatoes are tender.

Return the cooked chicken to the skillet. Stir in the heavy cream and cook for 2 minutes, or until the sauce has slightly thickened and the chicken is heated through.

Serve immediately.