Peruvian · beginner
Peruvian Aji Amarillo Chicken With Golden Yukon Potatoes
A vibrant Peruvian-inspired skillet featuring seared chicken thighed in a creamy, mild aji amarillo pepper sauce served with buttery golden potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large deep skillet over medium-high heat. Season chicken pieces with salt and black pepper, then sear for 5 minutes until golden brown on all sides.
- 02
Remove chicken from skillet and set aside on a clean plate.
- 03
Lower heat to medium and add diced red onion and minced garlic to the pan drippings. Sauté for 4 minutes until translucent and soft.
- 04
Stir in the aji amarillo paste and cook for 2 minutes, constantly stirring to release its fragrant, fruity aroma.
- 05
Pour in the halal chicken stock and evaporated milk, scraping up any browned bits from the skillet floor. Bring to a low simmer.
- 06
Return seared chicken and sliced cooked potatoes to the skillet. Simmer gently for 8 minutes until chicken reaches 165 Fahrenheit internally and sauce coats the back of a spoon.
A LITTLE KITCHEN KNOW-HOW
Chile Paste Emulsification
Cooking aji paste in aromatic oil before adding dairy or stock builds deep flavor and prevents curdling.
Notes from the kitchen
- Boil the potatoes ahead of time so they stay intact when simmered in the final creamy sauce.
- Adjust heat levels by using slightly less aji amarillo paste if cooking for sensitive palates.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.