Peruvian Chicken with Aji Amarillo

aji amarillo paste

🥗Healthier: yellow bell pepper puree

💰Cheaper: habanero sauce

Yellow bell pepper puree mimics flavor while being lower in heat.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often more affordable and remain juicy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cost-effective and neutral in flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Marinate the chicken with aji amarillo paste, garlic, cumin, paprika, lime juice, soy sauce, olive oil, salt, and black pepper for at least 2 hours.

Preheat the grill or oven to medium-high heat.

Place the marinated chicken on the grill or in a roasting pan.

Cook the chicken for 1-1.5 hours, basting occasionally, until the internal temperature reaches 165°F and skin is crispy.

While the chicken cooks, prepare the sides: boil potatoes until tender, about 15-20 minutes.

In a separate pot, cook rice according to package instructions.

Grill or sauté corn until slightly charred, about 5-7 minutes.

Chop fresh cilantro and onion for garnish.

Once the chicken is done, let it rest for 10 minutes before carving.

Serve the chicken with potatoes, corn, and rice on the side, garnished with cilantro and onion.

Cooking Techniques

Spice Level: