Ají Amarillo Recipes

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Ají Amarillo Recipes

WHY YOU’LL LOVE THIS RECIPE

Ají Amarillo recipes bring the bold, vibrant flavors of Peruvian cuisine right to your kitchen. Known for its bright yellow color and medium heat, Ají Amarillo (Peruvian yellow chili pepper) is the star ingredient in many iconic dishes. Its fruity, slightly sweet flavor makes it incredibly versatile—perfect for sauces, stews, marinades, and more. Whether you’re new to Peruvian food or a longtime fan, these recipes are a flavorful way to spice up your meal routine without overwhelming heat.

INGREDIENTS

For Basic Ají Amarillo Sauce:

  • 4 fresh or frozen Ají Amarillo peppers (or 4 tablespoons paste)
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup water
  • Salt to taste

For Ají Amarillo Chicken Stew:

  • 2 tablespoons Ají Amarillo sauce (from above)
  • 2 chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 cup chicken broth
  • ½ cup cream or evaporated milk
  • Salt and pepper to taste

Optional Add-Ons:

  • Fresh cilantro
  • Boiled potatoes or rice for serving
  • Lime wedges for garnish

DIRECTIONS

To Make Ají Amarillo Sauce:

  1. If using fresh Ají Amarillo, remove the seeds and boil the peppers for 5–10 minutes to reduce heat.
  2. In a pan, heat oil over medium heat. Sauté onions until soft, then add garlic and cook for 1 minute.
  3. Add the boiled peppers or paste and stir for 2–3 minutes.
  4. Transfer mixture to a blender, add water, and blend until smooth. Season with salt.

To Make Ají Amarillo Chicken Stew:

  1. In a large skillet, heat oil and sauté the chopped onion until translucent.
  2. Add the cubed chicken and cook until browned.
  3. Stir in the Ají Amarillo sauce and chicken broth. Simmer for 10–15 minutes.
  4. Add cream or milk and cook for another 5 minutes. Season to taste.
  5. Serve hot over rice or with boiled potatoes. Garnish with cilantro and lime if desired.

SERVINGS AND TIMING

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Total Time: Approx. 40 minutes

VARIATIONS

  • Vegetarian Version: Replace chicken with tofu or mushrooms.
  • Ají Amarillo Pasta: Mix the sauce with cooked pasta and Parmesan for a spicy Peruvian twist.
  • Seafood Option: Use shrimp or fish instead of chicken for a coastal-inspired dish.
  • Creamy Dip: Blend Ají Amarillo sauce with mayonnaise or yogurt for a flavorful dip or sandwich spread.
  • Ají Amarillo Rice: Stir the sauce into cooked rice for a quick side dish bursting with flavor.

STORAGE AND REHEATING

  • Storage: Store leftover sauce or stew in an airtight container in the fridge for up to 4 days.
  • Freezing: The sauce freezes well for up to 2 months.
  • Reheating: Reheat sauce or stew on the stove over low heat, stirring frequently. Add a splash of water or broth if it’s too thick.

FAQS

What does Ají Amarillo taste like?
It has a fruity, citrusy flavor with medium heat—spicy but not overpowering.

Where can I buy Ají Amarillo?
You can find fresh, frozen, or paste versions in Latin American or specialty markets, and online.

Can I substitute another chili?
Habanero or yellow bell pepper with a pinch of cayenne can work, but the flavor won’t be exactly the same.

Is Ají Amarillo very spicy?
It’s medium heat—spicier than a jalapeño, but milder than a habanero.

Can I make it vegan?
Yes, the sauce is naturally vegan. For mains, use plant-based ingredients like tofu or jackfruit.

How do I use the sauce besides in stew?
Use it as a dipping sauce, marinade, or to spice up tacos, sandwiches, or grilled veggies.

CONCLUSION

Ají Amarillo recipes are a delicious gateway into the rich flavors of Peruvian cuisine. From creamy stews to zesty sauces, this chili pepper brings warmth, color, and complexity to your meals. Whether you’re whipping up a quick weeknight dinner or exploring global flavors, Ají Amarillo will become a standout staple in your kitchen. Give it a try—you won’t be disappointed!

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