Editorial sample recipePeruvianbeginnerhalalgluten-free

Peruvian Aji Amarillo Chicken With Golden Yukon Potatoes

Name: Peruvian Aji Amarillo Chicken With Golden Yukon Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb boneless skinless chicken thighs, halal-certified, cut into bite-sized pieces; 3 tbsp aji amarillo paste, Peruvian yellow chile paste; 1 medium red onion, finely diced; 3 clove garlic, minced; 1 lb yukon gold potatoes, boiled, peeled, and thick sliced; 0.5 cup evaporated milk, canned; 0.5 cup halal chicken stock; 2 tbsp olive oil

A vibrant Peruvian-inspired skillet featuring seared chicken thighed in a creamy, mild aji amarillo pepper sauce served with buttery golden potatoes.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Chile Paste Emulsification

Cooking aji paste in aromatic oil before adding dairy or stock builds deep flavor and prevents curdling.

Instructions

Step 1: 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.
Step 2: Remove chicken from skillet and set aside on a clean plate.

Step 3: Lower heat to medium and add diced red onion and minced garlic to the pan drippings. Sauté for 4 minutes until translucent and soft.

Step 4: Stir in the aji amarillo paste and cook for 2 minutes, constantly stirring to release its fragrant, fruity aroma.

Step 5: Pour in the halal chicken stock and evaporated milk, scraping up any browned bits from the skillet floor. Bring to a low simmer.

Step 6: 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.

Cooking tips

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.

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