Passion Fruit Ají Chicken with Golden Potatoes and Grilled Corn

Name: Passion Fruit Ají Chicken with Golden Potatoes and Grilled Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1/2 tsp black pepper; 4 cloves garlic; 4 tbsp ají amarillo paste; 1/2 tsp ground cumin; 3 tbsp vegetable oil; 1 1/4 cups red onion; 3/4 cup passion fruit pulp; 1 cup evaporated milk; 4 oz fresh white cheese; 1 oz saltine-style crackers; 1 cup chicken stock; 1.75 lb yellow potatoes; 2 cups cooked Peruvian corn; 1 tbsp butter; 1/2 cup extra red onion; 1 tbsp wheat flour; 2 tbsp fresh cilantro; 1 tbsp lime juice

An original Peruvian-inspired dish featuring golden-seared chicken thighs in a creamy ají amarillo and passion fruit sauce, served over yellow potatoes with grilled corn and pan-crisped onions. It balances gentle heat, fruity acidity, and creamy dairy notes common in a criollo table setting.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en pieces large)
8 g salt (or to taste)
2 g black pepper (freshly ground)
12 g garlic (chopped fino)
60 g ají amarillo paste (divided)
2 g ground cumin
45 ml vegetable oil (divided)
180 g red onion (en pluma fina)
180 ml passion fruit pulp (pulpa without semillas if possible)
240 ml evaporated milk
120 g fresh white cheese (desmenuzado)
30 g saltine-style crackers (approx. 8 units)
240 ml chicken stock (hot)
800 g yellow potatoes (peladas and sliced gruesas)
300 g cooked Peruvian corn (en trozos or granos large)
15 g butter
80 g extra red onion (en pluma for dorar)
8 g wheat flour (for the onion crocante)
10 g fresh cilantro (chopped)
15 ml lime juice

Nutrition facts

per serving

615 kcal

Calories

36 g

Protein

39 g

Carbs

35 g

Fat

4 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Season the chicken with 4 g (3/4 tsp) salt, black pepper, half of the garlic, 30 g (2 tbsp) ají amarillo paste, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the yellow potatoes in a pot with cold water and a pinch of salt. Bring to a boil, then cook over medium heat for 12 to 15 minutes until tender but still firm. Drain and keep warm.
3
3. For the sauce, blend the passion fruit pulp, evaporated milk, fresh cheese, crackers, 30 ml (2 tbsp) of the chicken stock, 30 g (2 tbsp) ají amarillo paste, the remaining garlic, and 2 g (3/4 tsp) salt until very smooth.
4
4. Heat 30 ml (2 tbsp) vegetable oil in a wide skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side until well colored. Lower the heat to medium, add the red onion, and cook 3 minutes more.
5
5. Pour in the blended sauce and the remaining chicken stock. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the chicken reaches a safe internal temperature of 165°F and 74°C.
6
6. Meanwhile, toss the extra red onion with the wheat flour. Heat the remaining oil in a small skillet and cook the onion for 4 to 5 minutes, stirring, until golden and lightly crisp. Drain on paper towels.
7
7. In another skillet or on a grill pan, melt the butter over medium heat. Add the cooked corn and brown it for 4 to 6 minutes, turning or tossing so it develops toasted spots.
8
8. Add the lime juice and fresh cilantro to the chicken sauce during the last minute of cooking. Taste and adjust salt if needed.
9
9. To serve, arrange the yellow potato slices on each plate, top with the chicken and plenty of passion fruit ají sauce. Finish with the grilled corn and crisp onion on top.
10
10. If you want to hold the dish warm before serving, transfer it to an oven-safe dish and keep it at 200°F and 95°C for up to 10 minutes, without letting the sauce boil.

Chef tips

If the passion fruit pulp is very tart, add 1 to 2 extra tablespoons of evaporated milk to round out the sauce. Blending the crackers and cheese thoroughly helps create a velvety, stable texture.

Substitutions

You can replace the chicken thighs with chicken breast, reducing the cooking time slightly. Fresh white cheese can be swapped for firm ricotta, and Peruvian choclo can be replaced with large white corn or sweet corn kernels if Andean corn is unavailable.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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