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Spicy Yellow Peruvian Chicken

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A vibrant dish featuring marinated chicken thighs in ají amarillo sauce, served with sautéed onions and fresh cilantro.

Ingredients

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  • 6 pieces chicken thighs
  • 3 tablespoons ají amarillo paste
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium red onion, sliced
  • 1 cup chicken broth
  • 1/4 cup chopped cilantro
  • 1 pepper, fresh ají amarillo

Instructions

  1. Prepare the Marinade: In a bowl, combine ají amarillo paste, minced garlic, lime juice, ground cumin, smoked paprika, salt, black pepper, and vegetable oil. Stir until well blended.
  2. Marinate the Chicken: Add chicken thighs to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat the Oven: Preheat your oven to 200°C (400°F).
  4. Bake the Chicken: Place marinated chicken thighs on a baking sheet and bake for 25 to 30 minutes until cooked through.
  5. Sauté the Onions: Heat a skillet over medium heat and sauté sliced red onion until translucent, about 5 minutes.
  6. Incorporate the Fresh Ají Amarillo: Add fresh ají amarillo pepper to the skillet with the onions and cook for another 2 minutes.
  7. Simmer the Broth: Pour in chicken broth, bring to a simmer, and cook for about 5 minutes before stirring in cilantro.
  8. Rest the Chicken: Remove chicken from the oven and let it rest for about 5 minutes.
  9. Serve with Amarillo Sauce: Serve the chicken topped with the sauce from the skillet and garnish as desired.

Notes

For the best flavor, marinate chicken overnight. This dish pairs well with rice or roasted potatoes.

Nutrition

Find it online: https://thestationrecipes.com/spicy-yellow-peruvian-chicken/

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