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golden roasted Peruvian Chicken Amarillo with creamy yellow sauce coating tender potatoes, garnished with fresh parsley

Peruvian Chicken Amarillo

A vibrant Peruvian stew featuring tender chicken in a golden yellow chili sauce with potatoes and peas.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Peruvian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs bone-in, skin-on
  • 3 tbsp aji amarillo paste
  • 1 large red onion diced
  • 4 garlic cloves minced
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 2 cups chicken broth
  • 1 lb yellow potatoes cubed
  • 1 cup frozen peas
  • 1/2 cup evaporated milk
  • 3 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Season chicken thighs generously with salt and pepper.
  2. Heat oil in large pot over medium-high. Brown chicken 5 minutes per side, then remove.
  3. In same pot, sauté onions 3 minutes until soft. Add garlic, cumin and turmeric, cooking 1 minute until fragrant.
  4. Stir in aji amarillo paste and chicken broth, scraping up browned bits.
  5. Return chicken to pot. Add potatoes. Simmer covered 25 minutes until chicken cooks through.
  6. Remove chicken, shred meat (discard bones/skin), and return to pot.
  7. Stir in peas and evaporated milk. Simmer 5 more minutes uncovered.
  8. Adjust seasoning. Garnish with cilantro before serving.

Notes

Serve with white rice. Aji amarillo paste can be found in Latin markets. Leftovers taste even better next day!