Description
A vibrant and flavorful dish featuring marinated chicken cooked in a creamy ají amarillo sauce, perfect for family dinners or celebrations.
Ingredients
Scale
- 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, for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your heavy skillet or grill pan over medium-high heat for approximately 5 minutes.
- Marinate the chicken thighs with olive oil, salt, pepper, and 1 tablespoon of ají amarillo paste. Let this flavor mingle for at least 20 minutes.
- Add the remaining olive oil to the skillet, then grill the marinated chicken for 5-6 minutes on each side.
- Remove the chicken from the heat and let it rest for a few minutes.
- Combine the remaining ají amarillo paste, minced garlic, evaporated milk, and salt in a blender and blend until smooth.
- Pour the mixture back into the skillet and let it simmer for about 5 minutes.
- Serve the sliced chicken over white rice, spooning the sauce over the top, and garnish with cilantro and lime wedges.
Notes
For deeper flavor, marinate the chicken overnight. Avoid overcrowding the pan while cooking to ensure even searing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg