Ají amarillo Chicken Picatta

Mixing what we have on hand at home often leads to recipes like these, filled with flavor, heat, and texture. This sauce is amazing and should be featured somewhere somehow. As always when I cook for the family the measurements come from the hearts so below I'll leave a short ingredient list so you can proceed as your heart would tell you!

Ingredients:

• Deboned chicken

• For the breading:

• Rice flour

• Ap flour

• Salt

• Pepper

• White pepper

• Oregano

For the sauce:

• Capers- minced

• Onion- minced

• Garlic - minced

• One not-so-spicy pepper - minced

• Aji amarillo paste

• White wine

• Butter

• 
  

Directions:

1. Mix the breading ingredients and drop your protein in it to lightly coat it evenly. Set aside
   

2. On a medium heat pan add some neutral oil and some butter, once hot add your chicken and cook on the skin side until crispy (3-5 minutes) then flip and finish cooking for 4-6 more minutes. Remove from pan.
   

3. In the same pan add your minced veggies, cook until soft, and add your Ají amarillo paste. Continue cooking until “sofrito” consistency is achieved and add your white wine to deglaze your pan and create a sauce.
   

4. Once the alcohol has cooked off add 1-2 tbsp of butter into the pan and add your chicken back on the sauce to coat and reheat.
   

5. Enjoy! 😋