Ingredients:

  • 1.5 lbs (680g) chicken thighs, boneless and skinless
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • Zest of 1 lime
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3 tablespoons aji amarillo paste (or substitute with yellow bell pepper blended with a bit of chili powder)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • (1 cup) coconut milk
  • (½ cup) chicken broth
  • (1 tablespoon) soy sauce
  • (2 teaspoons) cumin powder
  • (½ teaspoon) paprika
  • - Fresh cilantro for garnish

Instructions:

  1. In a large mixing bowl, combine olive oil, lime juice, lime zest, salt, and black pepper.
  2. Add the chicken thighs and massage the marinade into the meat until well coated.
  3. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavors.
  4. In a large skillet over medium heat, add a splash of olive oil and sauté chopped onions until they are translucent (about 5 minutes).
  5. Add minced garlic and cook for another minute until fragrant.
  6. Stir in aji amarillo paste; cook for about 2 minutes, allowing it to release its flavors.
  7. Pour in coconut milk and chicken broth; stir well to combine all ingredients.
  8. Season with soy sauce, cumin powder, paprika, salt, and pepper as needed.
  9. Let simmer on low heat while you prepare the chicken.
  10. Heat an additional tablespoon of olive oil in another skillet over medium-high heat.
  11. Remove marinated chicken from refrigerator; sear each thigh for about 5–7 minutes per side, or until cooked through (internal temperature should reach 165°F/75°C).
  12. Once cooked through, transfer chicken into the skillet with amarillosauce; ensure that each piece is covered thoroughly by spooning some sauce over them.