Spice up your culinary adventures and bring a piece of Peru to your kitchen with our Peruvian chicken yellow sauce recipe. This delicious concoction, made with aji amarillo, a key ingredient in Peruvian cuisine, is a must-try for all food enthusiasts. It’s the perfect accompaniment for a whole chicken, making your meal not just delicious, but also colorful and vibrant. Now, ready to explore the world of Peruvian cooking?
Understanding the Heart of Peruvian Yellow Sauce
In the world of Peruvian sauce, the aji amarillo sauce stands out. Aji amarillo peppers, or yellow chili pepper, adds a unique fruity flavour and medium heat to the sauce. Though the Scoville scale for these peppers ranges from 30,000 to 50,000, the heat is perfectly balanced with the other sauce ingredients, creating a creamy sauce that’s nothing short of delightful.
Peruvian Chicken and the La Brasa Tradition
In Peru, a traditional way of cooking a whole chicken is la brasa, or rotisserie. This method ensures a tender chicken with perfectly crispy skin. Paired with our Peruvian chicken yellow sauce recipe, it’s a combination that’s hard to beat. Whether you’re using chicken thighs, chicken breast, or chicken wings, this sauce will take your dish to the next level.
Demystifying Aji Amarillo Paste
Aji amarillo paste is a staple in Peruvian cooking and is easily available in most Latin markets. This chili paste is made from aji amarillo peppers, which are dried and then rehydrated with a little water before being blended into a paste. It’s this paste that gives our Peruvian chicken yellow sauce recipe its characteristic yellow hue and spicy kick.
The Aji Verde and Ají de Gallina Connection
If you’ve tried aji verde, or Peruvian green sauce, you’ll find that our Peruvian yellow sauce has a similar creaminess, thanks to the sour cream. However, unlike the green sauce, which gets its color from cilantro and black mint, our sauce gets its color from the aji amarillo paste. It’s similar to the sauce used in ají de gallina, a popular Peruvian dish of chicken in a yellow pepper sauce.
A Taste of Peruvian Restaurants in Your Home
Ever since restaurants like Pio Pio in New York City started to gain popularity on platforms like TikTok – make our Peruvian chicken yellow sauce recipe and you’ll be able to recreate some of the best chicken dishes from these establishments right at home. Pair it with some french fries or white rice, and you’ve got a meal that’s straight out of a Latin food market!
Endless Pairings Recipes for Peruvian Yellow Sauce
The beauty of our Peruvian chicken yellow sauce recipe is its versatility. Whether you’re using it as a dipping sauce for french fries, a marinade for chicken wings, or a dressing for hard-boiled eggs, it’s the perfect addition to many dishes. Its creamy texture and spicy flavor make it a great plating element for all your Peruvian dishes and beyond.
Conclusion: The Best Peruvian Chicken Yellow Sauce Recipe
There you have it, a brief insight into our Peruvian chicken yellow sauce recipe. Now it’s time for you to roll up your sleeves and get cooking. Remember, the best way to enjoy this sauce is with friends and family, sharing stories and creating memories over a delicious meal. So why wait? Let the flavors of Peruvian cuisine take you on a culinary journey like no other.
Peruvian Chicken with Aji Amarillo Sauce Recipe
This traditional Peruvian delicacy is a perfect mix of spiciness from the Aji Amarillo paste and the creamy, tangy sauce. It's a balanced and flavorful dish that will surely impress.
Ingredients
- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons Aji Amarillo paste
- 1/2 cup chicken broth
- 1/2 cup evaporated milk
- 2 slices white bread, crusts removed and bread torn into pieces
- 4 tablespoons grated Parmesan cheese
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 7-10 minutes.
- Flip and cook on the other side until cooked through, another 7-10 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
- Add the Aji Amarillo paste to the skillet and stir to combine with the onion and garlic. Cook for another 2-3 minutes.
- Add the chicken broth to the skillet and stir, scraping up any browned bits from the bottom of the skillet.
- Transfer the mixture from the skillet to a blender. Add the evaporated milk, torn bread pieces, grated Parmesan cheese, and lime juice. Blend until smooth.
- Return the sauce to the skillet and add the cooked chicken thighs back in. Simmer for 10-15 minutes, until the sauce has thickened and the chicken is well coated.
- Serve the chicken with the sauce, garnished with fresh chopped cilantro.
Notes
The Aji Amarillo paste is a Peruvian yellow pepper paste that gives the sauce its characteristic color and spicy kick. You can find it at Latin American grocery stores or online. If you can't find it, you can substitute it with another chili paste, but the flavor will be different.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 135mgSodium: 450mgCarbohydrates: 15gNet Carbohydrates: 13gFiber: 2gSugar: 5gSugar Alcohols: 0gProtein: 30g