Chicken In Spicy Sauce (ají De Pollo)

Chicken in Spicy Sauce, also known as Ají de Pollo, is a popular Peruvian dish known for its bold flavors and vibrant colors. This dish features tender chicken pieces smothered in a spicy and creamy sauce made with ají amarillo peppers, cheese, and other aromatic ingredients. It's a perfect choice for those who love a bit of heat in their meals!

Gluten Free Low Carb Main Course Peruvian Peruvian Cuisine Spicy Chicken Dish
Chicken In Spicy Sauce (ají De Pollo)

Ingredients

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 ají amarillo peppers, seeded and finely chopped
  • 1 cup chicken broth
  • 1 cup evaporated milk
  • 1 cup queso fresco, crumbled
  • 2 tablespoons ají amarillo paste
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 4 boiled yellow potatoes, sliced
  • 4 lettuce leaves
  • 4 hard-boiled eggs, halved
  • 8 black olives

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened.
  2. Add the ají amarillo peppers and cook for another 2 minutes.
  3. Stir in the chicken broth, evaporated milk, queso fresco, ají amarillo paste, and ground cumin. Simmer for 10 minutes, stirring occasionally.
  4. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook until the chicken is fully cooked and the sauce has thickened, about 15-20 minutes.
  5. Serve the chicken in spicy sauce over a bed of sliced boiled potatoes and lettuce leaves. Garnish with hard-boiled eggs and black olives.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
15g
Fat
24g

Supplies

Large skillet Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serving suggestions: Ají de Pollo is traditionally served with steamed white rice and a side of Peruvian corn. It pairs well with a refreshing glass of chicha morada, a purple corn drink.

Tips & tricks

Tips: Adjust the amount of ají amarillo peppers to control the spiciness of the dish. You can also add a splash of lime juice for a tangy twist.

Cost

$20