Description
A vibrant and flavorful dish featuring grilled chicken thighs smothered in a creamy yellow sauce infused with ají amarillo, served with fluffy white rice.
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
- Begin by heating your skillet or grill pan over medium-high heat for about 5 minutes until hot.
- In a bowl, marinate the chicken thighs using 1 tablespoon olive oil, salt, pepper, and 1 tablespoon of ají amarillo paste. Allow this to sit for at least 20 minutes.
- Add the remaining olive oil to your heated pan, swirling it to coat evenly.
- Grill the marinated chicken thighs for 5–6 minutes on each side, aiming for a slight char and ensuring they are cooked through.
- In a blender, combine the remaining ají amarillo paste, minced garlic, evaporated milk, and a pinch of salt. Blend until smooth.
- Pour the blended sauce into a saucepan and simmer it on low heat for 5 minutes.
- Slice the rested chicken and nestle it into bowls alongside cooked white rice.
- Generously spoon the creamy sauce over the top, and garnish with red onion slices, optional red chili, and cilantro.
- Serve with a wedge of lime for a refreshing twist.
Notes
Use ají amarillo for authenticity; substitute with yellow bell pepper and spice if unavailable. Customize spice levels to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 432
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg