📍 Where this dish comes from: Arequipa (the White City) · El Misti volcano
Discover the history of this region →
Discover the history of this region →
A tangy coastal classic: chicken braised with softened onions, aji amarillo, and vinegar, traditionally served warm or at room temperature.
What You’ll Need
Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 2 onions thinly sliced
- 3 cloves garlic sliced
- 3 tbsp aji amarillo paste
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 tsp ground cumin
- 1 bay leaf
- Sea salt and black pepper
- 2 hard-boiled eggs and black olives for garnish (optional)
Instructions
- Season the chicken and brown on both sides in olive oil in a Dutch oven. Remove and set aside.
- Sauté the onions and garlic in the same pot until soft, about 8 minutes.
- Stir in the aji amarillo paste and cumin.
- Add the vinegar, broth, and bay leaf, scraping up any browned bits.
- Return the chicken to the pot, cover, and simmer 20–25 minutes, until cooked through.
- Remove the bay leaf and serve warm or chilled, garnished with egg and olives.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 28g | Fat: 19g | Fiber: 1g
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Health Benefits
- The sauce gets its body from slow-cooked onions rather than any flour or starch.
- Chicken thighs keep the dish rich and satisfying.
Pairs Well With
- Champiñones al Ajillo
- Judías Verdes Saltadas