Peru's most iconic chili pepper meets tender chicken in this bright, creamy, and uniquely flavorful base. Aji amarillo brings a fruity, floral heat that's nothing like Mexican or Thai chilies—it's distinctly Peruvian. Combined with huacatay (Peruvian black mint), garlic, and a touch of cream, this chicken is aromatic, vibrant, and addictively different from 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 or wide pan over medium-high heat.
Working in batches if needed, sear the chicken pieces 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 for 30 seconds until fragrant, stirring constantly so it doesn't burn.
Add the aji amarillo paste and cumin. Cook, stirring, for about 1 minute until the paste darkens slightly and becomes very fragrant. This blooms the flavors.
Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Stir in the heavy cream, huacatay (or cilantro-mint mixture), and lime juice. Mix until well combined and the sauce turns a beautiful sunset-orange color.
Return the chicken to the pan along with any accumulated juices. Reduce heat to medium-low and let it simmer gently for 8-10 minutes, stirring occasionally, until the chicken is cooked through (165°F internal temp) and the sauce has thickened to coat the back of a spoon.
Taste and adjust seasoning with more salt, lime, or aji amarillo paste if needed. The flavor should be fruity-spicy with aromatic mint notes and a creamy richness that's not too heavy.
Garnish with fresh cilantro. This chicken has incredible depth—that aji amarillo brings a heat that's completely different from what most people expect, and the huacatay adds an almost eucalyptus-like freshness.
Chef's Notes
Aji amarillo paste is available at Latin markets or online—don't skip it, as it's the soul of this dish. If you absolutely can't find it, use 2 tbsp yellow curry paste + 1 fresh habanero (seeded), but know it won't be quite the same. Huacatay 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.
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