AJI AMARILLO RECIPES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE ...



Peruvian Roasted Chicken With Spicy Cilantro Sauce Recipe ... image

Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

  • For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  • Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
  • Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  • While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  • Carve the chicken and serve with the sauce and lime wedges on the side.

ARROZ CON POLLO VERDE RECIPE - NYT COOKING



Arroz con Pollo Verde Recipe - NYT Cooking image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that’s similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced 
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

Steps:

  • In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken. 
  • Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits. 
  • Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes. 
  • Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES) RECIPE ...
THe aji amarillo was not as spicy as I would have liked. Also, the garlic gave a bit of a bitter after-taste. The amount of aji-amarillo sauce was too great for the amount of potatoes. Would halve the …
From allrecipes.com
See details


20 DELICIOUS PERUVIAN FOODS TO TRY (WITH RECIPES) - PERU ...
Sep 10, 2020 · 3. Aji de Gallina. Consisting of tender chicken stewed in a rich yellow chili pepper sauce, this dish is a Creole classic. Gallina actually means hen in Spanish, but most chefs use chicken in this dish. Besides the chicken, a key ingredient is the aji amarillo…
From peruforless.com
See details


SWEET & MILD CHILI PEPPERS - CHILI PEPPER MADNESS
The aji dulce pepper is a brightly colored pod popular in the Caribbean, particularly Puerto Rico, Cuba and the Dominican Republic, with sweet flavor and mild heat. Learn all about them. Scoville Heat Units: 0-1,000 SHU Capsicum Chinense. There are many different types of aji …
From chilipeppermadness.com
See details


LIST OF CAPSICUM CULTIVARS - WIKIPEDIA
This is a list of Capsicum cultivars belonging to the five major species of cultivated peppers (genus Capsicum): C. annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens. Due to …
From en.m.wikipedia.org
See details


20 DELICIOUS PERUVIAN FOODS TO TRY (WITH RECIPES) - PERU ...
Sep 10, 2020 · 3. Aji de Gallina. Consisting of tender chicken stewed in a rich yellow chili pepper sauce, this dish is a Creole classic. Gallina actually means hen in Spanish, but most chefs use chicken in this dish. Besides the chicken, a key ingredient is the aji amarillo…
From peruforless.com
See details


LILLY PILLY BERRIES INFORMATION, RECIPES AND FACTS
Recipes Aji Amarillo Aji Mirasol Aji Panca Anahiem Ancho Arbol Cascabel Charapita Chipotle Costeno Ghost Chile Guajillo Habanero Japanese Morita Mulato New Mexico Nora Pasilla Mixe Pasilla Negro Peperoncino Pequin Pimento Pulla Scotch Bonnet …
From specialtyproduce.com
See details


SOHLA EL-WAYLLY
featured recipes. Featured. Dec 3, 2021. appetizer, gluten free, main. Amu’s Gingery Chicken Soup with Lentils and Potatoes. Dec 3, 2021. ... Coconut- and Ají Amarillo–Braised Chicken. Dec 15, 2017. gluten free, main. a sunny stew to brighten up any winter night. …
From hellosohla.com
See details


VIVA CHICKEN SIGNS LEASE FOR STORE IN COLUMBIA, SOUTH ...
Jan 11, 2022 · VIVA Chicken, the Charlotte, North Carolina-based fast-casual Peruvian rotisserie joint, today announced a lease signing for its first Columbia, South Carolina restaurant. Known for serving the hottest, freshest chicken, VIVA’s Columbia …
From qsrmagazine.com
See details


SPICY AND VERSATILE AJI AMARILLO SAUCE RECIPE
Jan 27, 2022 · The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Recipes vary from region to region, and the most authentic recipes do not contain mayonnaise, as …
From thespruceeats.com
See details


AJí DE GALLINA: PERUVIAN SPICY CREAMED CHICKEN RECIPE
Jul 28, 2021 · Ají de gallina is one of these traditional dishes: Poached chicken slathered in a spicy and creamy nut-based sauce is served over white rice and boiled potatoes. Bright yellow—amarillo—in color, thanks to the famous ají amarillo…
From thespruceeats.com
See details


PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES) RECIPE ...
THe aji amarillo was not as spicy as I would have liked. Also, the garlic gave a bit of a bitter after-taste. The amount of aji-amarillo sauce was too great for the amount of potatoes. Would halve the …
From allrecipes.com
See details


SECO DE POLLO OR CHICKEN STEW RECIPE - LAYLITA'S RECIPES
Seco de pollo is usually served with arroz amarillo or yellow rice-just add some achiote to the rice preparation -and fried ripe plantains. Those are the two must have sides. ... 1 aji or hot pepper jalapeno or serrano, ... Side dish recipes: Arroz amarillo …
From laylita.com
See details


20 DELICIOUS PERUVIAN FOODS TO TRY (WITH RECIPES) - PERU ...
Sep 10, 2020 · 3. Aji de Gallina. Consisting of tender chicken stewed in a rich yellow chili pepper sauce, this dish is a Creole classic. Gallina actually means hen in Spanish, but most chefs use chicken in this dish. Besides the chicken, a key ingredient is the aji amarillo…
From peruforless.com
See details


SEVILLE ORANGES INFORMATION, RECIPES AND FACTS
Recipes Aji Amarillo Aji Mirasol Aji Panca Anahiem Ancho Arbol Cascabel Charapita Chipotle Costeno Ghost Chile Guajillo Habanero Japanese Morita Mulato New Mexico Nora Pasilla Mixe Pasilla Negro …
From specialtyproduce.com
See details


YUKON GOLD POTATOES INFORMATION, RECIPES AND FACTS
Recipes Aji Amarillo Aji Mirasol Aji Panca Anahiem Ancho Arbol Cascabel Charapita Chipotle Costeno Ghost Chile Guajillo Habanero Japanese Morita Mulato New Mexico Nora Pasilla Mixe Pasilla Negro …
From specialtyproduce.com
See details


SWEET & MILD CHILI PEPPERS - CHILI PEPPER MADNESS
The aji dulce pepper is a brightly colored pod popular in the Caribbean, particularly Puerto Rico, Cuba and the Dominican Republic, with sweet flavor and mild heat. Learn all about them. Scoville Heat Units: 0-1,000 SHU Capsicum Chinense. There are many different types of aji …
From chilipeppermadness.com
See details


LIST OF CAPSICUM CULTIVARS - WIKIPEDIA
This is a list of Capsicum cultivars belonging to the five major species of cultivated peppers (genus Capsicum): C. annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens. Due to …
From en.m.wikipedia.org
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »