Recipes using aji amarillo paste

Aji Amarillo paste is a difficult food item to replace, with its both sweet and spicy flavor. Luckily, these 7 substitutes work quite well in a pinch!

Ají Amarillo Sauce - Peruvian Yellow Sauce - is a perfect accompaniment for Peruvian-style grilled or roasted chicken. Whether you start with ají amarillo paste made at home, or commercial ají paste, the creamy, mildly spicy sauce elevates the simplest roasted vegetables (especially potatoes!) and meats. No cooking is required; all you need is a food processor or blender, and 10 minutes of your time!

Inspired by a childhood favorite of my Peruvian friend, Aji de Gallina, this creamy, slightly spicy chicken dish has been transformed into a low-carb, nutritious, and healthier version of the original. Packed with protein, it's a delicious dinner option for the whole family. Serve it with Miracle Rice for a low-carb twist, or pair it with Basmati rice for a more traditional touch.

Aji amarillo paste is a perfect accompaniment to creamy arborio rice in this aji amarillo risotto with chicken.

Aji Amarillo Paste is widely used in Peruvian cooking. You can buy Aji Amarillo Paste commercially, but here is a recipe to make it at home.

Aji verde is a wonderfully easy and flavorful Peruvian green sauce. It gets it's color from cilantro and has a little kick from aji amarillo. So good.

This 10-minute, creamy sauce with a spicy kick is made from aji amarillo chile peppers and queso fresco. A versatile Peruvian sauce that you'll want to make again and again!

Raw ají amarillo peppers Adding in the oregano, pepper, and cumin Time to remove from heat Adding a bit of water and salt b...

How to make traditional homemade Aguadito de Pollo. Our easy Peruvian Soup recipe features fresh vegetables and tender roast chicken.

A couple of special ingredients can be all you need to transform a simple one-pot meal into a complex and flavorful dish. This braised chicken utilizes two distinctive pantry items: ají amarillo paste and canned coconut milk. Ají amarillo is a bright orange chile native to Peru that tastes as radiant as it looks. It's round and full in aroma, with hints of tropical fruit. Coconut milk balances the chile's heat, adding richness and a mellow sweetness to the dish.