Peruvian-style tangy chicken with red onions and bell pepper from Milk Street: The New Rules: Recipes That Will Change the Way You Cook (page 224) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • acalexander on September 25, 2023

    Delicious. Didn’t have ancho chile powder and was still great

  • averythingcooks on July 23, 2020

    This book is why I went online to get the aji amarillo chili paste. For a 1/2 recipe, I used 5 boneless skinless chicken thighs (and basically chopped them up when they had rested) and simply adjusted some cooking times accordingly. I did add fresh corn cut off the cob, chopped roasted red peppers and some peas to the veg. I upped the chili paste a “tiny” bit (based on one review) and it is plenty hot for us. And then, as is my habit, added a spoonful of honey to the pan. I served it over some cooked noodles and we were really pleased with tonight’s dinner.

  • clkandel on March 28, 2020

    This recipe is delicious. Served with a side of roasted potatoes and green Peruvian dipping sauce with aji amarillo. Made it with boneless, skinless chicken breast, which browned nicely, then sliced and served on the onion/pepper mixture.

  • mcvl on February 24, 2020

    The amount of aji amarillo paste is ridiculously insufficient -- a cup is a better bet. Is this Chris Kimball doing his usual blandification? I've always loved Cook's Illustrated for everything but their sense of taste.

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