Description
A creamy and flavorful Peruvian chicken dish with ají amarillo, garlic, and a rich sauce served over 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 and sear chicken until golden. Remove and set aside.
- In the same pan, cook onion until soft, then add garlic and cook briefly.
- Stir in ají amarillo paste and cook for 1 minute.
- Add evaporated milk and mix well. Bring to a simmer.
- Return chicken to the pan and simmer for 15–20 minutes until fully cooked.
- Garnish with cilantro and serve over rice with lime wedges.
Notes
- Adjust spice level by adding more or less ají amarillo paste.
- Use chicken thighs for juicier results.
- Add a squeeze of lime before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes