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Peruvian Chile Sauce with Roasted Chicken

Peruvian Chile Sauce with Roasted chicken_featured

This is one of those recipes I almost fell in love with on Food Network. I made this at home and like expected, my husband and I completely enjoyed the rich flavors of this dish. The best part about this dish is that you can make this sauce and use it for multiple dishes. Check out for our upcoming post on Peruvian Chile Sauce with Spaghetti to know what to do with the leftover sauce.

Here’s a dish you can experiment with for your fancy lunch or dinner parties. It is a gorgeous dish to look at and a delicious one to savor.

Peruvian Chile Sauce with Roasted chicken_4

Recipe courtesy food network:

For the Sauce: (Makes 4 to 6 servings)

  • 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
  • 3/4 cup half-and-half
  • 2 tablespoons vegetable oil
  • 1 large or 2 small shallots, sliced
  • 2 cloves garlic, crushed
  • 1 cup low-sodium chicken/vegetable broth
  • 2 cups (6 ounces) crumbled queso fresco or mild feta cheese
  • 1/2 cup finely grated Parmesan
  • 1/2 cup chopped walnuts
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon Aji Amarillo paste (found in Latin markets or the Hispanic section of grocery stores)
  • 1/2 teaspoon turmeric
  • 4 teaspoons kosher salt

Peruvian Chile Sauce with Roasted chicken_1

Instructions:

  • Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
  • In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes.
  • Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread.
  • Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth.
  • Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
  • Take off the stove and serve.

Peruvian Chile Sauce with Roasted chicken_2

For Serving: (serves 1)

  • 1 Roasted chicken breast sliced
  • 1/2 cup Peruvian chile sauce (recipe above)
  • 1/2 tablespoon chopped fresh curly parsley (optional)
  • 1 tbsp of toasted pine nuts
  • 1 cup of cooked brown/white rice or carbs of your choice

Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with toasted pine nuts and (parsley, if using), serve with a bowl of rice on side and voila you are done!

Let me know how you enjoyed this favorite of mine!

2 Comments

  1. Frances says

    That is an interesting sauce which seems to be the base for an Ají de Gallina. Try adding some shredded or cubed cooked chicken to the sauce instead of the whole piece of chicken. Always better the next day!

  2. svaddi says

    Thanks Frances, that sounds like a good idea. I will definitely try doing that when i make this recipe the next time 🙂

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