Name: Peruvian Aji Amarillo Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Peruvian cuisine
Ingredients: 2 lb chicken thighs (boneless, skinless, cut into 1.5-inch pieces); 0.25 cup aji amarillo paste (found in Latin American markets); 2 pcs lime (juiced); 4 tbsp garlic (minced); 1 tsp cumin; 1 tsp salt; 0.5 tsp black pepper; 1 cup all-purpose flour; 0.5 cup cornstarch; 1 tsp paprika; 0.5 tsp cayenne pepper (optional, for extra heat); 3 cup vegetable oil (for frying); 0.25 cup fresh cilantro (chopped, for garnish)

A vibrant and enticing platter of Peruvian Aji Amarillo Fried Chicken. The golden-brown pieces of fried chicken display a beautifully crispy texture and are garnished generously with bright green chopped cilantro and fresh lime wedges, adding a pop of color and freshness. The chicken has a distinct warm, yellow-orange hue from the aji amarillo, suggesting its unique spicy and fruity flavor. The di

Embark on a culinary journey to Peru right from your kitchen with this extraordinary Aji Amarillo Fried Chicken. This recipe transforms ordinary fried chicken into a vibrant, flavour-packed experience, perfect for anyone looking to explore the rich tapestry of Peruvian cuisine. The secret lies in the marinade: tender chicken pieces are lovingly bathed in a zesty blend of distinctive aji amarillo paste, fresh lime juice, crushed garlic, and earthy cumin. Aji amarillo, a staple in Peruvian cooking, imparts a fruity, slightly spicy, and beautifully golden hue that sets this dish apart. After marinating, the chicken is coated in a seasoned flour and cornstarch mixture and then deep-fried to a stunning golden-brown perfection. The result is a juicy, succulent interior wrapped in an irresistibly crispy, shattering exterior—a hallmark of great fried chicken. This dish offers a delightful departure from more common fried chicken recipes, bringing bright, nuanced flavors to your table. Whether you're planning a special dinner or simply craving a unique and satisfying meal, this Peruvian Aji Amarillo Fried Chicken promises an unforgettable taste of South America. Garnish with fresh cilantro and perhaps a squeeze of extra lime to elevate the presentation and zing.

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min
Servings: 6

Instructions

Marinating the Chicken

1In a large bowl, combine the chicken pieces with aji amarillo paste, lime juice, minced garlic, cumin, salt, and black pepper. Mix thoroughly, ensuring all chicken pieces are well coated.
2Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to penetrate the chicken. For deeper flavor, marinate overnight.

Preparing the Coating and Frying

1In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, and cayenne pepper (if using). Season with a pinch of salt and pepper.
2Take the marinated chicken pieces and dredge them thoroughly in the flour mixture, pressing firmly to ensure an even and thick coating. Shake off any excess flour.
3Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
4Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain oil temperature.
5Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F/74°C).
6Remove the fried chicken from the oil and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken batches.

Serving

1Serve the Peruvian Aji Amarillo Fried Chicken hot, garnished generously with fresh chopped cilantro.
2Pair with a side of rice, roasted potatoes, or a fresh green salad for a complete meal.

Instructions

Marinating the Chicken

1In a large bowl, combine the chicken pieces with aji amarillo paste, lime juice, minced garlic, cumin, salt, and black pepper. Mix thoroughly, ensuring all chicken pieces are well coated.
2Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to penetrate the chicken. For deeper flavor, marinate overnight.

Preparing the Coating and Frying

1In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, and cayenne pepper (if using). Season with a pinch of salt and pepper.
2Take the marinated chicken pieces and dredge them thoroughly in the flour mixture, pressing firmly to ensure an even and thick coating. Shake off any excess flour.
3Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
4Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain oil temperature.
5Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F/74°C).
6Remove the fried chicken from the oil and place it on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken batches.

Serving

1Serve the Peruvian Aji Amarillo Fried Chicken hot, garnished generously with fresh chopped cilantro.
2Pair with a side of rice, roasted potatoes, or a fresh green salad for a complete meal.

Nutrition Information

Calories: 551 kcal
Protein: 35 g
Fat: 32 g
Carbs: 29 g

Nutrient	Per serving
Calories	551 kcal
Protein	35 g
Fat	32 g
Carbs	29 g

Tips

Marinating the chicken overnight allows the aji amarillo flavors to deeply infuse the meat, resulting in a more pronounced taste.
Use a thermometer to maintain the oil temperature around 350°F (175°C) for consistently crispy fried chicken without it becoming greasy.
For an authentic Peruvian touch, consider serving with additional aji amarillo sauce or a quick salsa criolla.