![]() ![]() This braised chicken dish utilizes two staples that my kitchen is never without: ají amarillo paste, a fruity Peruvian chile paste that my husband’s grandmother mails us by the case, and canned coconut milk. When you’re married to someone who also works in food, there’s no voice of reason telling you not to buy a five-pound bag of black cocoa. Our closet has become a refuge for several varieties of rice and dried chiles, while the sock drawer is stuffed with spices, leaving clothes to lurk in every dark corner of the apartment. It is also served as a sauce with crispy chicken, vegetables and french fries.This. There is, however, a dark side to always having the goods to make mole poblano or papri chaat at the drop of a hat. Aji amarillo paste adds spice and color to the dish. Having a well-stocked pantry has many benefits since a couple of special ingredients can be all you need to transform a simple weeknight meal into a complex and flavorful dish. They measure 125,000-300,000 SHU on the Scoville scale and have a fruity, citrusy flavor similar to aji amarillo ().These peppers are 4 to 10 times hotter than aji amarillos but provide the same vibrant yellow-orange color. Bone-in, skin-on chicken thighs offer up more flavor to the dish. Scotch bonnet peppers are a variety of chile pepper commonly used in West Africa and the Caribbean.Searing the chicken on the stove first gives you crispy skin, while finishing in the oven makes the thighs fall-apart tender.Slightly sweet and fatty coconut milk balances the chile's heat. To make the sauce, add the following to a mixing bowl - cup mayonnaise, cup crema (or use sour cream), 1 tablespoon tomato paste (ketchup is a good substitute), 1 small minced shallot, a tablespoon of lime juice, and a bit of salt and pepper to taste. ![]() Bright and fruity ají amarillo paste brings both heat and acidity to this rich braise.
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