Chicken in a creamy aji amarillo sauce — Peru's signature chile brings fruity, floral heat that's nothing like Mexican or Thai chiles. With garlic, cumin, and huacatay (Peruvian black mint), it's distinctly Peruvian and genuinely unlike anything else in your taco rotation.←Back to Taco Base Recipes
2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp aji amarillo paste
4 whole garlic cloves, minced
1.5 tsp ground cumin
2 tbsp dried huacatay (Peruvian black mint) or substitute with half cilantro, half mint
0.5 cup heavy cream or evaporated milk
2 tbsp fresh lime juice
1 tsp kosher salt
0.5 tsp black pepper
2 tbsp neutral oil
0.5 cup chicken stock
0.25 cup fresh cilantro (for garnish)
Season the chicken pieces with salt and black pepper. Heat 1 tbsp oil in a large skillet over medium-high heat.
Working in batches if needed, sear the chicken until golden brown on both sides, about 3–4 minutes per side. They don't need to be fully cooked yet. Remove and set aside.
In the same pan, add the remaining 1 tbsp oil. Add minced garlic and cook 30 seconds until fragrant.
Add the aji amarillo paste and cumin. Cook, stirring, about 1 minute until the paste darkens and becomes fragrant.
Pour in the chicken stock and scrape up any browned bits. Simmer 2 minutes.
Stir in the heavy cream, huacatay (or cilantro-mint mixture), and lime juice. The sauce will turn a deep orange-red.
Return the chicken to the pan. Reduce heat to medium-low and simmer 8–10 minutes until the chicken is cooked through (165°F) and the sauce has thickened to coat a spoon.
Taste and adjust with salt, lime, or more aji amarillo as needed. Garnish with fresh cilantro.
Chef's Notes
Aji amarillo paste is available at Latin markets or online — it's worth hunting down. If you absolutely can't find it, use 2 tbsp yellow curry paste plus 1 fresh habanero (seeded), but know it won't be quite the same. Aji amarillo brings fruity, floral heat that no other chile replicates. Huacatay (Peruvian black mint) is harder to find; the cilantro-mint substitute works surprisingly well. For a lighter version, use evaporated milk instead of cream. This recipe is inspired by Aji de Gallina, Peru's beloved creamy chicken stew.
Into This Base? Remix It!
Aji Amarillo Chicken is a taco base recipe — the foundation of your taco, also known as the filling. It sets the flavor direction for everything that follows. Hit remix to pair it with toppings and finishes that complement it or take it somewhere you'd never expect. You might land on something traditional or stumble into full-on taco fusion.Take Aji Amarillo Chicken into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
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