Peruvian Chicken Bake
A warm and savory Peruvian-inspired dish featuring marinated chicken baked to perfection with a silky sauce.
Ingredients
- ●1 1/2 pounds chicken breast
- ●1/4 cup olive oil
- ●2 tablespoons aaji amarillo pepper paste
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon paprika
- ●1 cup chicken broth
- ●1 cup silky sauce (or heavy cream)
- ●4-6 warm flour tortillas
- ●1 cup shredded cheese (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a blender or food processor, combine aaji amarillo pepper paste, garlic, cumin, and paprika. Blend until smooth.
- 3
In a large bowl, whisk together chicken broth and silky sauce (or heavy cream). Add the blended pepper paste mixture and whisk until combined.
- 4
Add the chicken breast to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 5
Remove the chicken from the marinade and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until cooked through.
- 6
Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 7
Slice the cooked chicken into thin strips and serve with warm flour tortillas, shredded cheese (if using), and your favorite toppings.
- 8
Serve immediately and enjoy!