Peruvian Chicken and Potato Skillet (Aji de Gallina Inspired)

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Reduce heat to medium. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and aji amarillo paste, cooking for 1 minute more until fragrant.

Stir in chicken broth, evaporated milk, cubed potatoes, salt, and black pepper. Bring the mixture to a simmer.

Return the cooked chicken to the skillet. Cover and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through, stirring occasionally.

Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Serve hot.