Description
A creamy and mildly spicy Peruvian chicken dish made with ají amarillo sauce, garlic, and onions, served over fluffy white rice.
Ingredients
- 4 boneless chicken thighs
- 3 tablespoons ají amarillo paste
- 3 garlic cloves, minced
- 1 medium red onion, thinly sliced
- 1 cup evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped
- Red chili slices (optional)
- Lime wedges (for serving)
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear chicken until browned. Remove and set aside.
- In the same pan, cook onion until soft, then add garlic and cook until fragrant.
- Stir in ají amarillo paste and cook briefly. Add evaporated milk and mix until smooth.
- Return chicken to the skillet, cover, and simmer for 10–15 minutes until fully cooked.
- Serve over rice and garnish with cilantro, chili slices, and lime wedges.
Notes
- Adjust ají amarillo paste to control spice level.
- Use chicken thighs for more flavor and tenderness.
- Add a squeeze of lime before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes