Introduction
If you're craving a vibrant, restaurant-quality dinner that brings the bold flavors of Peru right to your kitchen, this Peruvian Chicken Amarillo recipe is exactly what you need. Inspired by the iconic aji amarillo pepper, this dish delivers a perfect balance of spicy heat and creamy richness that will transform your weeknight meals into something truly special.
This spicy chicken dinner combines tender, juicy chicken with a luscious amarillo-inspired sauce that's both fiery and comforting. The creamy spicy sauce clings beautifully to every piece of chicken, creating an unforgettable Latin chicken recipe that's surprisingly simple to prepare at home. Whether you're already a fan of Peruvian cuisine or just discovering these incredible flavors, this aji amarillo chicken will quickly become a staple in your healthy dinner rotation.
What makes this recipe particularly appealing is its focus on whole-food ingredients and nutrient-dense components. You'll be using real peppers, fresh aromatics, and quality protein to create a dish that's not only delicious but also nourishing for your body. The natural creaminess comes from wholesome ingredients rather than heavy cream, making this a lighter yet equally satisfying version of traditional Peruvian chicken dishes.
What Makes This Peruvian Chicken Special
The star of this dish is undoubtedly the aji amarillo-inspired flavor profile. Aji amarillo peppers are a cornerstone of Peruvian cooking, known for their unique fruity heat that's distinctly different from other chili peppers. These bright yellow-orange peppers deliver medium heat with a slightly sweet, tropical undertone that creates depth and complexity in every bite.
This recipe captures that signature flavor while keeping things accessible and health-focused. The creamy sauce gets its body from blended peppers and aromatics rather than excessive dairy, creating a naturally thick consistency that coats the chicken perfectly. The result is a dish that's both indulgent-tasting and aligned with clean eating principles.
The combination of spices, fresh ingredients, and proper cooking technique ensures that each piece of chicken stays moist and tender while absorbing all those incredible flavors. This is comfort food that doesn't compromise on nutrition or taste.
Ingredients You'll Need
For the Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
For the Amarillo Sauce:
- 3-4 yellow or orange bell peppers, roasted and peeled
- 2-3 fresh yellow chili peppers (or jalapeños for heat)
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1/2 cup raw cashews, soaked in hot water for 15 minutes
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 1 tablespoon nutritional yeast (optional, for depth)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric (for color and anti-inflammatory benefits)
- 1/4 teaspoon smoked paprika
- Fresh cilantro for garnish
Ingredient Notes and Substitutions
Bell Peppers: The roasted yellow or orange bell peppers create the base of your amarillo-inspired sauce. Roasting them first adds a smoky sweetness that's essential to the dish. You can roast them over an open flame, under the broiler, or in a hot oven until the skins blister.
Cashews: Soaked cashews blend into an incredibly creamy base without any dairy. They're rich in healthy fats, minerals like magnesium and zinc, and add protein to the sauce. If you have a nut allergy, you can substitute with sunflower seeds, though the flavor will be slightly different.
Chicken Choice: Thighs tend to stay more moist and flavorful, but breasts work perfectly well if you prefer leaner meat. You could also use a combination of both.
Heat Level: Adjust the spiciness by controlling the number and type of fresh chili peppers you use. For milder heat, remove the seeds and membranes. For more authentic aji amarillo heat, seek out frozen or jarred aji amarillo paste at Latin markets.
Broth: Use homemade bone broth for maximum nutrition and flavor, or choose a high-quality organic chicken broth with no added MSG or preservatives.
Step-by-Step Instructions
Prepare the Chicken
Start by patting the chicken pieces completely dry with paper towels. This step is crucial for getting a good sear. Season the chicken generously with salt, pepper, and cumin, making sure each piece is evenly coated.
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, working in batches if necessary to avoid crowding. Sear for 3-4 minutes per side until golden brown. The chicken doesn't need to be fully cooked at this stage since it will finish cooking in the sauce. Remove the chicken and set aside on a plate.
Make the Amarillo Sauce
In the same pan, reduce heat to medium and add the diced onion. Sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
While the aromatics cook, prepare your sauce base. Drain the soaked cashews and add them to a high-powered blender along with the roasted bell peppers, fresh chili peppers, chicken broth, lime juice, nutritional yeast, cumin, turmeric, and smoked paprika.
Add the sautéed onion and garlic to the blender as well. Blend on high speed for 60-90 seconds until completely smooth and creamy. The sauce should have a vibrant yellow-orange color and a velvety texture. Taste and adjust seasoning, adding more salt, lime juice, or chili peppers as needed.
Combine and Simmer
Pour the blended sauce back into your skillet. Bring it to a gentle simmer over medium heat, stirring occasionally. The sauce will thicken slightly as it heats.
Nestle the seared chicken pieces back into the sauce, along with any accumulated juices from the plate. Spoon some sauce over the top of each piece. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender. The internal temperature should reach 165°F for food safety.
During the last few minutes of cooking, remove the lid to allow the sauce to reduce and thicken to your desired consistency. The sauce should coat the back of a spoon nicely.
Finish and Garnish
Remove from heat and let the dish rest for 5 minutes before serving. This allows the flavors to meld and the sauce to thicken just a bit more. Garnish generously with fresh cilantro leaves and serve immediately.
Serving Suggestions
This peruvian chicken pairs beautifully with a variety of healthy sides that complement the rich, spicy sauce. Serve it over cauliflower rice for a low-carb option that soaks up all that delicious sauce, or choose quinoa for a protein-packed, traditional Peruvian grain that adds nutty flavor and complete amino acids.
Steamed white or brown rice is always a classic choice, providing a neutral base that lets the amarillo sauce shine. For a more substantial meal, try serving alongside roasted sweet potatoes, which add natural sweetness that balances the heat perfectly.
Fresh sides work wonderfully too. A simple green salad with lime vinaigrette cuts through the richness, while sliced avocado adds healthy fats and creamy texture. Plantain chips or baked plantain slices offer an authentic Latin touch with satisfying crunch.
For a complete Peruvian-inspired feast, add some steamed green beans or sautéed spinach on the side. The mild vegetables provide nutritional balance and help round out your plate with fiber and micronutrients.
Don't forget to have extra lime wedges on the table. A fresh squeeze of lime juice right before eating brightens all the flavors and adds a refreshing zing.
Nutritional Benefits
This aji amarillo chicken recipe is packed with nutrients that support your health goals. Chicken provides high-quality lean protein essential for muscle maintenance, immune function, and satiety. Choosing organic, pasture-raised chicken when possible increases the omega-3 content and ensures you're avoiding antibiotics and hormones.
The bell peppers are nutritional powerhouses, loaded with vitamin C (more than oranges!), vitamin A for eye health, and antioxidants that fight inflammation. The bright colors indicate high levels of carotenoids, which support skin health and immune function.
Cashews contribute heart-healthy monounsaturated fats, magnesium for muscle and nerve function, and zinc for immune support. They create creaminess without the saturated fat found in heavy cream or cheese.
Turmeric adds powerful anti-inflammatory compounds, particularly curcumin, which has been studied for its potential benefits in reducing chronic inflammation and supporting joint health. The black pepper in the recipe actually enhances curcumin absorption.
Garlic and onions provide prebiotic fibers that feed beneficial gut bacteria, plus sulfur compounds with antimicrobial and cardiovascular benefits. The fresh lime juice adds vitamin C and helps with iron absorption from the chicken.
Recipe Variations
Coconut Cream Version: For an even richer sauce with tropical notes, add 1/4 cup of full-fat coconut milk during the final simmer. This creates an ultra-creamy texture and adds a subtle sweetness.
Extra Vegetables: Bulk up the dish with added nutrition by stirring in baby spinach, kale, or diced zucchini during the last 5 minutes of cooking.
Slow Cooker Method: After searing the chicken and blending the sauce, transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours for incredibly tender, fall-apart chicken.
Meal Prep Friendly: This recipe doubles easily and freezes beautifully. Make a large batch and portion into individual containers for quick, healthy lunches throughout the week.
Whole30 and Paleo: This recipe is naturally compliant with both Whole30 and Paleo diets. Just ensure your broth contains no added sugars or non-compliant ingredients.
Different Proteins: Try this sauce with shrimp, white fish, or even tempeh for a plant-based version. Adjust cooking times accordingly.
Storage and Reheating Tips
Store leftover Peruvian chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making this an excellent make-ahead meal.
For freezing, portion the cooled chicken and sauce into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 3 months. Label with the date and contents for easy identification.
To reheat from refrigerated, simply warm in a covered skillet over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. Microwave reheating works too, use 50% power and stir occasionally for even heating.
From frozen, thaw overnight in the refrigerator before reheating. For best texture, avoid reheating more than once.
Tips for Success
Don't Skip the Searing: That initial browning creates flavor through the Maillard reaction and adds visual appeal. It's worth the extra few minutes.
Blend Thoroughly: A high-powered blender creates the smoothest, most restaurant-quality sauce. If you only have a regular blender, blend a bit longer and strain if needed for silky texture.
Adjust Consistency: If your sauce is too thick, thin with additional broth. If too thin, simmer uncovered longer or add a teaspoon of arrowroot powder mixed with cold water.
Taste and Adjust: Every pepper has different heat levels, so always taste your sauce before adding the chicken back. Adjust salt, acid (lime juice), and heat to your preference.
Rest Before Serving: Those final 5 minutes off heat make a difference in texture and flavor integration.
Conclusion
This Peruvian Chicken Amarillo recipe brings the vibrant, complex flavors of Latin American cuisine to your healthy dinner table. With its creamy spicy sauce, tender chicken, and nutrient-dense ingredients, it's proof that eating well doesn't mean sacrificing flavor or satisfaction.
The beauty of this spicy chicken dinner lies in its versatility and make-ahead friendliness. Whether you're cooking for a family dinner, meal prepping for the week, or impressing guests with international flavors, this dish delivers every time. The amarillo-inspired sauce is so delicious, you might find yourself making extra just to have on hand for other proteins and vegetables throughout the week.
Try this Latin chicken recipe tonight and discover why Peruvian cuisine has captured the hearts and taste buds of food lovers worldwide. The combination of heat, creaminess, and bright, fresh flavors creates a truly memorable meal that nourishes your body while exciting your palate.
Peruvian Chicken Amarillo Recipe (Spicy & Creamy)
A bold Peruvian-style chicken with amarillo-inspired heat and creamy sauce vibes.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 3 tablespoons aji amarillo paste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
- Cooked rice for serving
Instructions
- Season chicken thighs with salt, pepper, cumin, and paprika on both sides.
- Heat vegetable oil in a large skillet over medium-high heat.
- Sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside.
- In the same skillet, add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in aji amarillo paste and cook for 2 minutes to release flavors.
- Pour in chicken broth and heavy cream, stirring to combine.
- Return chicken to the skillet and reduce heat to medium-low.
- Simmer for 15-20 minutes until chicken is cooked through and sauce has thickened.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and serve over cooked rice.
Equipment
- Large skillet
- Tongs
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Notes
- Aji amarillo paste can be found in Latin markets or online. Substitute with a mix of yellow bell pepper and habanero for similar flavor.
- For extra creaminess, add 2 tablespoons of cream cheese to the sauce.
- Chicken breasts can be used instead of thighs but may require less cooking time.
- Leftovers store well in the refrigerator for up to 3 days.
- Serve with white rice, quinoa, or roasted potatoes.