Description
A vibrant and flavorful Peruvian dish featuring succulent chicken thighs simmered in a creamy coconut milk sauce with aji amarillo peppers.
Ingredients
Scale
- 1 lb chicken thighs (bone-in or skinless)
- 2 aji amarillo peppers (fresh or canned)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onions and garlic for about 4–5 minutes until softened.
- Add the chopped aji amarillo peppers and cook for a few minutes.
- Brown the chicken thighs seasoned with salt and pepper.
- Pour in the coconut milk and stir to combine.
- Cover the pot and let it cook for 20-25 minutes until the chicken is cooked through.
- Garnish with cilantro and serve with lime wedges.
Notes
For make-ahead, store in the fridge overnight. Can be reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg