Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tbsp aji amarillo paste
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup coconut milk
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until golden brown and fragrant.
- Stir in the aji amarillo paste and cook for 1-2 minutes to release the aroma.
- Add the chicken, seasoning with salt and pepper, and sauté until browned on all sides.
- Pour in the coconut milk and stir to coat the chicken. Let it simmer for 20-25 minutes.
- Stir in lime juice and chopped cilantro just before serving. Garnish with additional cilantro if desired.
- Serve hot alongside fluffy white rice or warm tortillas.
Notes
For bolder flavors, marinate the chicken in aji amarillo paste, lime juice, and garlic for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Peruvian
- Diet: Gluten-Free