Chop the onion with a knife and fry it in a pan with about 2 tablespoons of oil, after a couple of minutes add our aji amarillo and palillo. We put the chicken in a dish to let it cool, then we fray it, remember not to throw away the chicken broth.
The fresh or frozen aji amarillo chilis can replace more traditional chilis in Mexican dishes that call for a spicy chili. The dried peppers can be ground up and used as part of a chili powder or spice rub. The chili paste can be mixed into rice or sauces for an unexpected flavor. If you live in a warm climate, you can grow your own aji amarillo.
If you're a fan of Peruvian cuisine, you most likely need to purchase Aji Amarillo peppers in dried or paste form, which is totally great, but if you're able to get your hands on fresh Aji Amarillo peppers, they're so worth it. Aji Amarillo Paste is one of the most popular ways to cook with them, particularly for making Aji Amarillo Sauce.
FreshAjí Amarillo: It gathers most of its natural moist and this is the most used kind ofají amarillo in Peruvian cuisine. Ají Mirasol: This is the name given toají amarillo when you let it dry out in the sun. The taste becomes less spicy but more strong. Some people combine both types of ají to get particular flavors in their dishes.