Ingredients
- •4 boneless, skinless chicken breasts (6–8 oz each)
- •For aji amarillo marinade:
- •3 tbsp aji amarillo paste
- •2 tbsp neutral oil
- •3 cloves garlic, minced
- •1 tbsp ground cumin
- •1 tsp smoked paprika
- •2 tbsp fresh lime juice
- •1 tsp kosher salt
- •½ tsp black pepper
- •For huancaina sauce:
- •2 tbsp aji amarillo paste
- •½ cup evaporated milk
- •¼ cup queso fresco, crumbled (or feta)
- •4 saltine crackers, crushed
- •1 tbsp neutral oil
- •Salt to taste
- •For serving:
- •Steamed white rice
- •Boiled yellow potatoes, halved
- •Sliced hard-boiled eggs
- •Botija olives
- •Fresh cilantro
Instructions
Whisk together all aji amarillo marinade ingredients. Coat chicken breasts and refrigerate for at least 1 h.
Place marinated chicken in vacuum-seal bags in a single layer.
Seal and preheat sous vide bath to 142°F (61°C).
Submerge and cook for 1 h 30 min.
While chicken cooks, make huancaina sauce. Blend aji amarillo paste, evaporated milk, queso fresco, crushed crackers, and oil until smooth. Season with salt. Set aside.
When chicken is done, remove from bags and pat dry.
Heat a skillet over high heat. Sear chicken 45–60 sec per side for color.
Slice against the grain into thick strips.
Arrange sliced chicken over steamed rice with halved boiled potatoes alongside.
Drizzle huancaina sauce over the chicken.
Garnish with sliced hard-boiled eggs, botija olives, and fresh cilantro.
Notes
- •Aji amarillo paste is available in jars at Latin markets or online — it's the defining flavor of Peruvian cooking
- •The pepper is fruity and moderately spicy, not painfully hot — don't be afraid of the bright orange color
- •Huancaina sauce is traditionally served over potatoes (papa a la huancaina) — here it does double duty
- •This plate is inspired by the classic Peruvian "pollo a la brasa" sides arrangement