Best 3 Best Aji Amarillo Paste Recipes
**Discover the vibrant flavors of Peruvian cuisine with Ají Amarillo Paste, the secret ingredient that adds a unique and smoky depth to your favorite dishes. Explore a collection of delectable recipes featuring Ají Amarillo Paste, from the classic Ají de Gallina to the aromatic Arroz con Pollo. Immerse yourself in the rich culinary traditions of Peru and elevate your cooking with this essential ingredient.**
**1. Ají de Gallina:**
- Indulge in the creamy and savory flavors of Ají de Gallina, a beloved Peruvian dish featuring tender chicken, aji amarillo paste, and a creamy sauce made with bread, milk, and walnuts.
**2. Arroz con Pollo:**
- Experience the vibrant colors and aromas of Arroz con Pollo, a classic Peruvian rice dish cooked with chicken, vegetables, and aji amarillo paste. The result is a flavorful and colorful dish that will tantalize your taste buds.
**3. Causa Rellena:**
- Discover the delightful layers of Causa Rellena, a traditional Peruvian dish made with mashed potatoes, aji amarillo paste, and a variety of fillings such as chicken, tuna, or vegetables.
**4. Papa a la Huancaína:**
- Enjoy the simplicity and elegance of Papa a la Huancaína, a classic Peruvian appetizer or side dish featuring boiled potatoes topped with a creamy and flavorful aji amarillo sauce.
**5. Lomo Saltado:**
- Treat yourself to the savory and satisfying Lomo Saltado, a Peruvian stir-fry dish made with beef, vegetables, and aji amarillo paste. The result is a flavorful and colorful dish that is sure to impress.
PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)
This Peruvian chicken recipe (pollo a la brasa) is marinated with two types of aji chili paste and spices, roasted until tender and juicy, then served with creamy aji amarillo sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 20
Steps:
- Pat the chicken dry with a paper towel and set it into a large bowl.
- Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
- Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
- Heat oven to 450 degrees.
- Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
- Bake the chicken for 30-40 minutes, or until the chicken is golden brown and cooked through. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
- Remove, tent with aluminum foil, and rest for 10 minutes before serving.
- Whisk together the aji amarillo paste, mayonnaise, crema or sour cream, tomato paste, shallot, lime juice and salt and pepper. You can either mix by hand or use the processor for a thinner consistency.
- Adjust for salt and pepper and serve with the roasted Peruvian chicken.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 25 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 576 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
AJI AMARILLO PASTE
This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.
Provided by threeovens
Categories Low Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
- Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
- Blend with oil until you get a creamy paste.
- NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.
Nutrition Facts : Calories 35.2, Fat 2.3, SaturatedFat 0.3, Sodium 2.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1.9, Protein 0.8
Tips:
- Select ripe and flavorful peppers: Use ripe and well-colored aji amarillo peppers to ensure the best flavor and color in your paste.
- Roast the peppers properly: Roasting the peppers enhances their flavor and makes them easier to peel and blend. Roast them until the skins are blistered and charred.
- Remove the seeds and veins: To reduce bitterness and heat, remove the seeds and veins from the peppers before blending them.
- Adjust the heat level: The spiciness of your aji amarillo paste can be adjusted by including or excluding the seeds and veins. For a milder paste, omit the seeds and veins. For a spicier paste, include some or all of the seeds and veins.
- Use fresh or frozen peppers: You can use fresh or frozen aji amarillo peppers to make the paste. If using frozen peppers, thaw them completely before roasting.
- Experiment with different spices: Feel free to experiment with different spices and herbs to create a unique flavor profile for your aji amarillo paste. Some popular additions include garlic, cumin, coriander, and paprika.
- Store the paste properly: Store the aji amarillo paste in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can freeze the paste in small containers for up to 6 months.
Conclusion:
Aji amarillo paste is a versatile and flavorful ingredient that can be used to add depth and complexity to a wide range of dishes. With its vibrant color and unique flavor, this paste is a must-have for any home cook looking to explore the vibrant flavors of Peruvian cuisine. Whether you're using it as a marinade, sauce, or condiment, aji amarillo paste is sure to add a touch of authenticity and excitement to your culinary creations. So, venture into the world of Peruvian cuisine and discover the magic of aji amarillo paste!
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