Description
A refined reinterpretation of bright, Peruvian-inspired flavors with silky ají amarillo notes and seared chicken.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.25 lb / 600 g), patted dry and lightly salted
- Kosher salt and freshly ground black pepper
- 2 tablespoons neutral oil (grapeseed or canola)
- 2 tablespoons unsalted butter, room temperature
- 1 medium yellow onion, finely diced
- 3 garlic cloves, thinly sliced
- 2 tablespoons ají amarillo paste (or 2 fresh ají amarillo peppers, seeded and blended)
- 1/3 cup dry white wine (optional — for deglazing)
- 1 1/4 cups low-sodium chicken stock
- 1/2 cup heavy cream (or crème fraîche for a silkier finish)
- 1 teaspoon ground cumin
- Zest and juice of 1 lime
- 2 tablespoons chopped fresh cilantro, finely chopped
- 2 tablespoons crispy fried shallots or toasted breadcrumbs for crunch
- Lime wedges to serve
Instructions
- Season the thighs generously with salt and pepper. Heat a large skillet over medium-high heat with the oil until shimmering. Place the thighs skin-side down and sear without moving until the skin is deep golden and crisp, about 6–8 minutes.
- Flip the thighs and cook the flesh side 3–4 minutes to develop color. Transfer to a plate and tent loosely with foil to rest.
- Reduce heat to medium. Add butter to the pan and melt. Add the diced onion and sweat until translucent and soft, about 4 minutes.
- Stir in the garlic and ají amarillo paste; cook 30–45 seconds until fragrant and bright.
- Deglaze with the white wine, scraping up the browned bits from the pan. Let the wine reduce by half.
- Pour in the chicken stock and add cumin. Bring to a gentle simmer and reduce until slightly thickened and syrupy, about 6–8 minutes.
- Stir in the cream and lime zest; return to a gentle simmer until the sauce achieves a silk-like consistency.
- Nestle the seared thighs back into the pan, spoon sauce over the thighs, and simmer gently for 6–8 minutes, until cooked through.
- Finish with a squeeze of lime juice and scatter the chopped cilantro and crispy shallots on top just before serving.
Notes
Use bone-in, skin-on thighs for the juiciest results. Control heat on ají amarillo to adjust spice levels. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Sugar: 3g
- Sodium: 530mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg