Peruvian-Inspired Tinga with Aji Amarillo
A fusion twist using Peruvian yellow chili paste for a fruity, medium heat profile.
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Ingredients
- 1 1/2 lbs Chicken breast, shredded
- 4 tablespoons Aji Amarillo paste
- 2 medium White onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 14 1/2 oz Fire-roasted tomatoes
- 1/2 cup Chicken stock
- 1 teaspoon Dried Mexican oregano
- 1/2 teaspoon Cumin powder
- 2 tablespoons Vegetable oil
- 1 to taste Salt and black pepper
- 1/4 cup Fresh cilantro, chopped(optional)
- 4 pieces Lime wedges
Instructions
- 1
In a blender, combine the fire-roasted tomatoes and the Aji Amarillo paste until smooth to create the base sauce.
- 2
Heat the vegetable oil in a large skillet over medium-high heat.
- 3
Add the sliced onions to the skillet and sauté for 5-7 minutes until they are translucent and slightly caramelized.
- 4
Stir in the minced garlic, dried oregano, and cumin, cooking for 1 minute until fragrant.
- 5
Pour the tomato and Aji Amarillo mixture into the skillet along with the chicken stock, bringing it to a gentle simmer.
- 6
Add the shredded chicken to the sauce, stirring well to ensure every strand is coated in the yellow chili mixture.
- 7
Reduce heat to low and simmer for 10-15 minutes until the sauce has thickened and the flavors have melded.
- 8
Season with salt and pepper to taste, then garnish with fresh cilantro and serve with lime wedges.
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