Past Recipes
Peruvian Ají Chicken

Peruvian Ají Chicken with Coconut Quinoa and Roasted Sweet Potatoes

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Looking to impress your dinner companion? Chef Taylor’s ají amarillo sauce is here for you. She’s blending the Peruvian yellow chiles with lime juice, cilantro, onion, and garlic, then using the spicy, tangy, slightly fruity blend in two ways: as both a marinade for chicken breasts and a sauce for dipping and drizzling. Roasted sweet potatoes and fluffy coconut quinoa are perfect for soaking up every last drop of sauce.

  • Spicy
Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

  • Calories 790
  • Protein 48g
  • Total Carb 78g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    • 1
    • sweet potato
  • cilantro
    • 1/4 ounce
    • cilantro
  • limes
    • 4
    • limes
  • garlic
    • 2 cloves
    • garlic
  • red onion
    • 1
    • red onion
  • ají amarillo paste
    • 2 teaspoons
    • ají amarillo paste
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • quinoa
    • 2/3 cup
    • quinoa
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • blender or food processor (optional)
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Rinse all produce. Cut sweet potato into ½-inch rounds. Roughly chop cilantro, including stems. Halve limes. Using flat side of knife, gently crush garlic cloves. Peel onion, halve, and roughly chop to yield 2 tablespoons (save remainder for another recipe). In a blender, pulse ají amarillo, juice of 4 limes, garlic, chopped onion, half of cilantro, 3 tablespoons olive oil, and ½ teaspoon salt until smooth.

  2. Marinate chicken

    Marinate chicken

    Transfer half of ají sauce to a large bowl, reserving remainder for serving. Add ½ teaspoon salt and pepper as desired to sauce in large bowl, and stir to combine. Pat chicken dry with paper towel, add to large bowl with sauce, and turn to coat. Set aside to marinate at room temperature until Step 5.

  3. Cook coconut quinoa

    Cook coconut quinoa

    Open coconut milk can and pour into a small pot. Heat over medium until solids and liquid come together. Carefully remove and discard ¼ cup coconut milk, then add quinoa and ¼ teaspoon salt to pot and stir to combine. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, about 15 minutes. Remove pot from heat and set aside, still covered.

  4. Roast sweet potato

    Roast sweet potato

    While quinoa cooks, on a baking sheet, toss sweet potato with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until sweet potato is tender and beginning to brown, 15 minutes (skip ahead to Step 5—but don't forget to come back!). Then, remove baking sheet from oven, add spinach, and toss with sweet potato to wilt.

  5. Cook chicken

    Cook chicken

    While sweet potato roasts, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, remove chicken from marinade, allowing excess to drip off, and add to pan. Sear until cooked through and no longer pink, 6-8 minutes per side. Transfer chicken to a plate and set aside to rest for about 5 minutes. (P.S. This is a great time to set the table!)

  6. Plate Peruvian ají chicken

    Plate Peruvian ají chicken

    Transfer roasted sweet potato and spinach to serving plates. Divide coconut quinoa between plates with vegetables and top with chicken. Drizzle over reserved ají sauce, garnish with remaining cilantro, and enjoy!

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