Go Back

Yellow Pepper Chicken Thighs

A delicious one-pan meal featuring tender chicken thighs with vibrant flavors of aji amarillo and creamy coconut milk, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Peruvian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Use bone-in or boneless according to preference.
  • 2 tablespoons aji amarillo paste Can substitute with harissa or a mix of sweet paprika and chili powder.
  • 2 cloves garlic, minced Mince fresh garlic for the best flavor.
  • 1 piece onion, chopped A medium onion works well for this recipe.
  • 1 teaspoon cumin Ground cumin for flavor.
  • 1 piece lime, juiced Fresh lime juice enhances flavor.
  • 1 cup coconut milk Can swap with heavy cream for a richer taste.
  • to taste salt and pepper Season according to preference.
For Serving
  • As needed cooked rice Use fluffy white or brown rice.
  • As needed vegetables Crispy steamed broccoli, sautéed carrots, or your choice.

Method
 

Cooking
  1. In a large skillet, heat some oil over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
  2. In the same skillet, sauté onion and garlic until translucent.
  3. Stir in cumin and aji amarillo paste, cooking for a minute.
  4. Add coconut milk and lime juice, mixing well.
  5. Return the chicken to the skillet, cover, and simmer for 25-30 minutes until cooked through.
  6. Season with salt and pepper, and serve with fluffy rice and crisp vegetables.

Notes

For extra flavor, marinate the chicken thighs in lime juice and aji amarillo paste for 30 minutes before cooking. Add chopped bell peppers or spinach in the last 10 minutes of cooking for variation.