Blend fresh Aji Amarillo peppers with garlic and onions until smooth. Store in an airtight container or freeze portions for future use.

Mix 4 tablespoons of ají amarillo paste with minced garlic, salt, and pepper. Coat the chicken evenly and let it marinate for 2-4 hours in the refrigerator.

Heat vegetable oil in a large skillet over medium-low heat. Sear the marinated chicken, skin-side down, for 20 minutes. Flip and cook for an additional 20-25 minutes until golden brown and crispy.

In the same skillet, sauté onions until translucent. Add ají amarillo paste, evaporated milk, and chicken broth. Stir well. Simmer for 10-15 minutes until the sauce thickens. Add heavy cream for a richer texture (optional).

Add the cooked chicken back into the skillet, coating it with the sauce. Simmer for 5 more minutes to meld flavors. Serve hot with steamed rice, roasted vegetables, or quinoa. Garnish with chopped cilantro.

Balancing Heat: Adjust spiciness by adding less ají amarillo paste or balancing it with a touch of sugar or honey.

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Alternative Proteins: Substitute chicken with fish or tofu for variety.

Presentation: Add lime wedges and cilantro for a vibrant, fresh garnish.