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Here we are making a slight variation of the stewed Peruvian chickens classic, Aji Al Galiena, by replacing the milk with coconut milk providing a slightly sweeter balance to the medium heat from the peppers.
Aji Amarillo is the staple ingredient in Peruvian Cooking, which translates to “Yellow Pepper.” Native to South America, it is a medium heat chili from the Capsicum Baccatum family and not widely available in the U.S. The chili has a wonderful yellow color that provides vibrance for the sauce. It’s ubiquitous in Peruvian cuisine, working its way into soups and sauces, which are used in pretty much everything. The Aji Amarillo Sauce is made using ground walnuts and coconut milk in addition to the peppers, similar to its distant cousin the Romesco Sauce from Spain which uses Almonds.
Kabocha squash is a winter Japanese variety has a squat turban shape, rough skin and dark and light green stripes. The thick dry flesh is sweet and intensely-flavored with the slight hint of chestnuts. Its texture is relatively starchy due to a lower water content than most other squash.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Amish Raised Free Range Chicken Thighs
Aji Amarillo Peppers
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Tree Nuts. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
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