Chicken with Peruvian Chile Sauce

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The Aji amarillo is a wonderful seasoning! My husband loved this chicken.

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so tasty.........amazing sauce
you can use the internet for Peruvian Food and products.

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This was great! I think it would have been better if I could have found the actual Aji Amarillo paste, but I searched everywhere and could not find it. I took someone else's suggestion and put in cayenne and curry powder. The addition of the curry powder did make it taste a bit like curry, but it was still delicious.

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I did this for my family and we all loved it. We also completed the meal with the Purple Potato and Quinoa salad which also was a major hit.

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These recipes are suppose to be Giada's take on them. Just because they are not done the way you would do them does not mean this dish is not good. I could not find the aji amarillo sauce. I used cayenne pepper to make it somewhat spicy. I omitted the walnuts, but added curry powder, which still gives it the yellow color. I put the sauce over the chicken when I baked it then topped it with more. I really liked it.

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I was born in Peru and this recipe is good but doesn't come close to the real "Aji de Gallina" Boil the chicken with samll amount of salt and you don't have to buy any broth, skim the chicken grease and use it, you get better flavor. To get the color, use anato seeds (intead of tumeric powder and some oil in a small sauce pan to get a rich orangi/redish color, it gives additional flavor. When the chicken is fully cooked, let it cool completly, then shred it. Store bought ready to eat walnuts is fine to use. After the sauce is done, add the shredded chicken and some of the reserved chicken broth to a thick but not pasty consistency. Serve over boiled potatoes and garnish with hard boiled eggs and black olives. That's the real thing.

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Hello,
My husband is from Peru and my mother-in-law is here in NY visiting and her and I were watching your show today and we love the yellow pepper sauce, I love the flavors in Peruvian foods. I'm lucky I have a family that can prepare this wonderful dishes too. She was amazed at how you prepared it. She makes the sauce for the potatoes. I love this pepper sauce and buy the Aji Amarillo paste too. Thank you for sharing this. Looks very good! Love your cooking show too..

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Excellent Sauce. I never got it with chicken parts, but is good idea. We put the chicken in top of Yellow potatoes ( Yukon works very good also and decorate with hard boiled eggs and Kalamata Olives. For parties I put the Aji de Gallina (small dice in chafing dishes, decorate with Kalamata Olives, cilantro and dice hard boiled eggs and serve in small fried tortilla baskets.
Always a big heat.

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I did not make this recipe, but I want to comment because I am from Peru. This dish is called "Aji de Gallina." It is one the best dishes we make in my country. I want to thank Giada for making the effort to prepare this delicious dish and make it her own. You can find the paste at the latin or asian stores, it is called "aji amarillo."

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This recipe is very different! It's a very thick sauce with a nice mild flavor. I was unable to get the aji paste, so I used a tablespoon of red paprika instead - it came out great. I used less salt too. Very enjoyable & extremely filling!