Creamy Pan-Fried Peruvian Chicken with Sweet Aji Amarillo Sauce
This vibrant Peruvian-inspired dish features juicy, pan-fried chicken thighs smothered in a creamy, sweet, and tangy aji amarillo pepper sauce. It's a perfect balance of comfort and exotic flavors, ready in under 30 minutes.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 tbsp vegetable oil for frying
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 2 tbsp unsalted butter
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp aji amarillo paste found in Latin markets or online
- 1 cup heavy cream
- 0.5 cup chicken broth low-sodium
- 0.25 cup fresh cilantro chopped, for garnish
- 1 tbsp lime juice freshly squeezed
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Make-Ahead: The aji amarillo sauce can be prepared up to 2 days in advance and stored separately. Reheat and add the chicken just before serving. Substitutions: If you can't find aji amarillo paste, you can substitute with a mix of 2 tbsp mango puree and 1 tbsp sriracha for a similar sweet-spicy profile. Serving Suggestions: Serve over white rice, quinoa, or with roasted potatoes. A side of steamed green beans or a simple salad complements the rich sauce perfectly.