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Creamy aji amarillo chicken in golden sauce over white rice with cilantro

Creamy Aji Amarillo Chicken

Tender chicken simmered in a vibrant, creamy Peruvian yellow chili sauce. This aji amarillo dish is bold, a little spicy, and ready in about 40 minutes over rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs, cut in pieces
  • 3 tbsp aji amarillo paste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 0.5 cup heavy cream (or evaporated milk / coconut milk)
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 lime, juiced
  • 2 tbsp fresh cilantro, chopped

Method
 

  1. Season the chicken with salt, pepper, and the cumin.
  2. Heat the olive oil in a skillet over medium-high and sear the chicken until golden on both sides. Remove and set aside.
  3. In the same pan, cook the onion until soft, add the garlic, then stir in the aji amarillo paste and cook 2 minutes to deepen the flavor.
  4. Pour in the broth, scraping up the browned bits, and return the chicken. Simmer 10 minutes until it reaches 165°F (74°C).
  5. Stir in the cream, oregano, and lime juice. Simmer 5 minutes until the sauce thickens and coats the chicken.
  6. Garnish with cilantro and serve over white rice.

Notes

Aji amarillo paste is sold at Latin markets and online. For dairy-free, use coconut milk. Add a squeeze more lime to brighten, or a pinch of sugar to balance the heat. Serve with rice or fried plantains.