Ingredients

• 1 chicken, cut into pieces
• 4 aji amarillo peppers, fresh
• 6 clove garlic, minced
• 0.25 cup cilantro, chopped
• 3 tablespoon olive oil
• 2 tablespoon white vinegar
• 1 tablespoon ground cumin
• 1 teaspoon black pepper, ground
• 1 teaspoon salt
• 0.5 cup sour cream
• 0.25 cup chicken broth
• 1 tablespoon lime juice, fresh
• 2 tablespoon vegetable oil

Steps

1. Pat the chicken pieces dry with paper towels and season all sides with salt and black pepper.
2. In a blender, combine 4 aji amarillo peppers, 4 minced garlic cloves, 1/4 cup cilantro, 1/4 cup sour cream, 1/4 cup chicken broth, 1 tablespoon lime juice, 1 tablespoon white vinegar, 1 tablespoon ground cumin, and 1 tablespoon olive oil. Blend until smooth and set the sauce aside in a bowl.
3. Rub the chicken pieces evenly with the remaining 2 minced garlic cloves, remaining 2 tablespoons olive oil, and remaining 1 tablespoon white vinegar. Let sit for 10 minutes.
4. Preheat oven to 425°F (220°C).
5. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat until shimmering.
6. Working in batches to avoid overcrowding, sear the chicken pieces skin-side down for 4-5 minutes until golden brown.
7. Flip the chicken pieces and sear the other side for 3-4 minutes until browned.
8. Arrange all chicken pieces skin-side up in the skillet and pour the aji pepper sauce over the top.
9. Transfer the skillet to the preheated oven and roast for 35-40 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at the thickest part.
10. Remove from oven and let rest for 5 minutes.
11. Stir the sauce in the skillet and transfer the chicken and sauce to a serving platter.
12. Garnish with fresh cilantro and serve warm with white rice and boiled potatoes.

Nutrition