Peruvian Chili Pepper, especially the aji amarillo and aji panca, are fundamental elements in your culinary journey through Peruvian cuisine, providing a delightful depth of flavor and vibrant color to your dishes. This recipe showcases the rich taste of these peppers in a hearty chicken dish.
The process begins by heating vegetable oil in a large pot, where finely chopped red onion is sautéed until it softens to a translucent golden hue. Adding minced garlic, along with ground cumin, coriander, and turmeric, enhances the aromatic foundation. The key to the dish’s signature flavor lies in the addition of aji amarillo and aji panca paste. These unique chilis not only infuse the dish with a subtle heat but also a distinctive fruitiness and smoky undertone.
The chicken pieces are then browned, absorbing the robust flavors of the spices and chilies. Diced potatoes are integrated, adding texture and heartiness. The mixture is brought together with chicken broth, simmering gently until the potatoes are tender and the flavors meld seamlessly.
A final touch of heavy cream or evaporated milk provides a creamy richness, perfectly balancing the heat and spice. Optional fresh cilantro adds a burst of freshness. The dish is traditionally served over cooked rice, completing a satisfying and flavorful meal. Garnished with lime wedges, the citrusy burst elevates each bite, creating a harmonious balance of spicy, savory, and tangy flavors.
Interesting to note, the aji amarillo is often referred to as the “yellow chili” despite its sometimes orangey hue, and is a staple in Peruvian cooking known for its fruity taste. Aji panca, on the other hand, is milder and imparts a smoky, berry-like flavor. Together, they form the essence of many traditional Peruvian dishes, reflecting the rich culinary heritage of the region.
Ingredients
2 tbsp vegetable oil
1 large red onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tbsp aji amarillo paste (yellow chili paste)
2 tbsp aji panca paste (red chili paste)
1 lb chicken breast or thighs, cut into small pieces
4 medium potatoes, peeled and diced
2 cups chicken broth
1/2 cup heavy cream or evaporated milk
Salt and pepper to taste
1/2 cup chopped fresh cilantro (optional)
Cooked rice for serving
Lime wedges for garnish
Directions
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the finely chopped red onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric. Cook for 1-2 minutes until fragrant.
4. Add the aji amarillo paste and aji panca paste, stirring well to combine.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Stir in the diced potatoes and cook for an additional 4-5 minutes.
7. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.
8. Stir in the heavy cream or evaporated milk, and let it cook for another 5 minutes. Season with salt and pepper to taste.
9. If using, stir in the chopped fresh cilantro just before serving.
10. Serve the Peruvian Chili Pepper chicken over cooked rice.
11. Garnish with lime wedges and enjoy.