Peruvian-Style Slow-Braised Chicken with Aji Amarillo Sauce
A comforting weeknight dish featuring tender chicken slowly braised in a vibrant Aji Amarillo sauce, highlighting seasonal vegetables and traditional Peruvian flavors. Served with steamed quinoa to complement the rich sauce, this recipe balances approachable techniques with authentic taste.
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Overview
This Peruvian-style slow-braised chicken features succulent pieces of chicken gently cooked in a vibrant and aromatic Aji Amarillo sauce. The sauce highlights the bright, fruity heat of Aji Amarillo peppers combined with garlic, onions, and traditional Peruvian seasonings. Seasonal vegetables add texture and freshness, while steamed quinoa serves as a wholesome side that absorbs the flavorful sauce. This dish brings warm comfort and authentic flavors to your table with straightforward cooking techniques.
Why you’ll love it
- Authentic flavor: Showcases the unique, mildly spicy and fruity notes of Aji Amarillo, a staple in Peruvian cuisine.
- Tender, juicy chicken: Slow-braising produces melt-in-your-mouth texture.
- Nutritious and balanced: Incorporates vegetables and protein-rich quinoa for a complete meal.
- Approachable method: Simple steps ideal for weeknight cooking with an impressive result.
Ingredient notes
- Aji Amarillo paste: Available at Latin markets or online; substitute with mild yellow chili paste if unavailable.
- Chicken: Bone-in, skin-on thighs recommended for juiciness and flavor.
- Seasonal vegetables: Use bell peppers, zucchini, or carrots to suit availability.
- Quinoa: Rinse thoroughly before cooking to remove bitterness.
Serving & storage
Serve the braised chicken hot with steamed quinoa and extra vegetables on the side. Garnish with fresh cilantro or parsley for brightness. Leftovers will keep well refrigerated for up to 3 days in an airtight container. Reheat gently on the stove or microwave until warmed through. The flavors often deepen after a day.
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Chef tips
- Patting the chicken dry before browning ensures better color and flavor.
- Maintain a gentle simmer during braising to keep the chicken tender and avoid drying out.
- If Aji Amarillo paste is unavailable, substitute with a mild yellow chili or use a combination of yellow bell pepper and a mild chili pepper.
- Rinse quinoa well under cold water before cooking to remove saponins which can cause bitterness.
Ingredients
- 1 kg (2.2 lbs)bone-in, skin-on chicken thighs
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 3 tbspAji Amarillo paste
- 1 tbspground cumin
- 1 tspsmoked paprika
- 1 mediumred bell pepper, sliced
- 1 mediumcarrot, sliced diagonally
- 150 ml (2/3 cup)chicken stock
- 200 ml (¾ cup)coconut milk
- Salt and black pepperto taste
- 200 g (1 cup)quinoa, rinsed
- 480 ml (2 cups)water
- Fresh cilantro or parsleyfor garnish
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Equipment
- large heavy-bottomed pan or Dutch oven with lid
- wooden spoon
- medium saucepan
- fine mesh sieve or colander
- measuring cups and spoons
Nutrition per serving
- Calories520
- Protein38 g
- Carbs42 g
- Fat18 g
Step-by-step
Step 1
Pat chicken thighs dry with paper towels and season generously with salt and black pepper.Step 2
Heat vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering.Step 3
Add the chicken thighs skin-side down and brown until golden, about 5 minutes per side. Transfer to a plate and set aside.Step 4
In the same pan, add chopped onion and sauté until translucent and softened, about 5 minutes.Step 5
Add minced garlic, Aji Amarillo paste, ground cumin, and smoked paprika. Cook, stirring frequently, until fragrant, about 2 minutes.Step 6
Add sliced bell pepper and carrot; sauté for 3 minutes to combine flavors.Step 7
Return the browned chicken to the pan. Pour in the chicken stock and coconut milk, ensuring chicken is mostly submerged. Bring to a gentle simmer.Step 8
Cover the pan with a lid, reduce heat to low and let the chicken braise slowly for 1 hour and 15 minutes, until tender and cooked through.Step 9
While the chicken braises, place the rinsed quinoa and measured water into a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.Step 10
Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.Step 11
Taste the braising sauce and adjust seasoning with salt and pepper as needed.Step 12
Serve the slow-braised chicken with the cooked quinoa, garnish with fresh cilantro or parsley, and spoon the vegetables and sauce over the top for a hearty meal.
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