aji amarillo

A couple of special ingredients can be all you need to transform a simple one-pot meal into a complex and flavorful dish. This braised chicken utilizes two distinctive pantry items: ají amarillo paste and canned coconut milk. Ají amarillo is a bright orange chili native to Peru that tastes as radiant as it looks. It's round and full in aroma, with hints of tropical fruit. Coconut milk balances the chili's heat, adding richness and a mellow sweetness to the dish.

Coconut- and Aj&#237; Amarillo&#8211;Braised Chicken Recipe

(30 milliliters) coconut oil oil

bone-in, skin-on chicken thighs (about 30 ounces; 800 grams)

Kosher salt,

yellow onion (7 ounces; 200 grams), sliced

garlic, minced

(13.6-ounce; 400 milliliters) can coconut milk

butternut squash

peas (3 1/2 ounces; 100 grams)

cilantro leaves

rice

Preheat oven to 350°F (180°C) and adjust rack to lower-middle position. Add coconut oil to a 6-quart Dutch oven or similar heavy-bottomed, oven-safe pot and heat over medium-high heat until oil shimmers. Season chicken thighs with salt and sear, skin side down, until golden brown, about 4 minutes. Flip chicken and sear on other side until browned, about 4 minutes longer. Transfer chicken to a plate and set aside. Drain any excess fat from pot and lower heat to medium.

Add sliced onion and minced garlic to pot and cook, scraping up any browned bits from the chicken, until translucent and tender, about 5 minutes.

Increase heat to high, then add coconut milk, ají amarillo, and squash and bring to a simmer. Season with salt. Return chicken to pot along with any accumulated juices, resting it skin side up on top of squash so that skin remains above the surface of the liquid.

Transfer pot to oven and bake, uncovered, until chicken is cooked through and squash is tender, about 45 minutes.

Remove from oven and stir in peas and cilantro. Serve right away with rice or boiled yuca.

The Peruvian Salsa Verde (Aji Verde) is a spicy green sauce that is perfect on grilled food or as a dip. Just yummy!!!

Spicy Green Sauce (Peruvian Salsa Verde with Huacatay)

jalapenos

cilantro (should be about 1-1.5 cups chopped)

lime (I use lime

olive oil

mayonnaise

tbsp aji amarillo paste

garlic

huacatay paste

salt

water

I use a small blender for this sauce. Start  by cleaning jalapenos, chopping cilantro and mincing garlic. When chopping cilantro I remove any large stems but I&#x27;m not too picky, I just chop as fine as I can on a cutting board.

De-seed the jalapeno, wash well and chop in large pieces.

Blend mayonnaise, lime juice, jalapenos and garlic first. Make sure it&#x27;s a fine blend. It took me about a minute or two to get a very smooth consistency.

Then add aji amarillo, huacatay, olive oil, salt and chopped cilantro. Continue blending until all the cilantro has been blended and there are no large pieces. If the sauce is too thick, add 2 tbsps of water, blend few more seconds and add to a serving bowl.

You can chill before serving.

https://www.youtube.com/watch?v=SRr1_8ET-HM

This Peruvian green sauce is one of my favorite spicy condiments. It’s usually served over grilled chicken but I ❤️it so much that we add it over meats & grilled veggies too. I even dip fries & tostones on it:)).

See full recipe here: https://mediterraneanlatinloveaffair.com/spicy-green-sauce-peruvian-salsa-verde-with-huacatay/

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Let me know in comments if you have any questions:). Thank you!!
Sonila

#ajiverde, #huacatay, #salsaverde, #greensauce, #spicy, #condiment, #peruvian, #comidalatina

Peruvian Green Sauce - Salsa Huacatay or Aji Verde

How to make authentic aji amarillo paste? Find out here, all you need is just 2 ingredients. Use it for all sorts of Peruvian recipes!

Aji Amarillo Paste Recipe

vegetable oil

deseed

Fill your saucepan with water and let it come to a boil.In the meantime, slice your aji (chillies) lengthwise and discard the seeds and all the bits in the chilli (the capsaicin glands and the placenta). You want only the orange flesh.

simmer

Drop the aji amarillo in the boiling water, reduce the heat slightly and simmer for 5 minutes to soften.

peel

Drain and leave to cool so that you can handle the chillies. Then, using gloves, remove the skin of the chillies. They should come off easily, see image.Peeling the chillies gives you a smoother aji amarillo paste. Otherwise, your paste will be bitty.

chop

Place all the peeled aji in the food chopper, add 2 tablespoons of vegetable oil (or water) and blend to a smooth paste. Add more oil if you want a runnier paste.Transfer to a sterilised jar or ice cube tray and store as discussed in the post above.

This recipe for Ají de Gallina is a the ultimate Peruvian comfort food. This chicken stew is spicy, creamy and so delicious when served over rice. Serve it with other Peruvian favorites like Papa a la Huancaina and a cold glass of Chicha Morada.

Ají de Gallina

chicken breast

carrots

celery

avocado oil

onion

aji amarillos (peeled and deveined)

Kosher salt

tsp turmeric

tsp cumin

black pepper

garlic (finely minced)

aji amarillo paste

toast (cubed)

evaporated milk

chicken broth ((homemade chicken stock

White rice

potato (sliced)

black olives ((can use Kalamata olives in a pinch))

In a saucepan, set over medium heat, combine the bone-in chicken breast with the carrots, celery sticks and cover with water. Bring to a gentle boil and cook until chicken is fully cooked, about 15 minutes. Drain and reserve the broth. We’ll use this later on in the recipe. Note: You could also use a homemade chicken stock for a deeper flavor.

When the chicken cools down slightly, shred it into pieces.

To Make the Chicken:

In a medium skillet, set over medium-low heat, add the avocado oil, white onion and aji amarillo peppers. Add a pinch of kosher salt. Cook until softened, about 5 minutes. And then add in the turmeric, cumin, a few pinches of salt, black pepper. And cook until softened, an additional 2-3 minutes. Add in the minced garlic, aji amarillo paste, cubed toast, evaporated milk and chicken broth. Give it a mix, cover the pot and bring to a gentle simmer and cook for about 5 minutes. This will soften everything.

Transfer to a blender and blend until very smooth. Give it a taste and adjust the salt to your liking. Transfer back to the pot to warm up. Add in the reserved shredded chicken.

To Make the Sauce:

Add white rice to a plate, a sliced potato and top with a few spoonfuls of the aji de gallina. Add a sprinkling of walnuts, Parmesan-Reggiano, a few black olives, halved boiled eggs and minced Italian parsley.

To Serve:

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