Past Recipes
Peruvian Chicken Sandwiches

Peruvian Chicken Sandwiches with Ají Amarillo Sauce, Avocado, and Arugula

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Recipe Details


When the weather gets chilly, we crave chiles—there’s no better way to add color and spice to cold nights. Enter: the Peruvian yellow chile, or aíi amarillo. With a subtle heat and full-bodied, fruity flavor, the pepper is often blended into a paste, which Chef Taylor couldn’t resist using twice: in a creamy, flavorful sauce for crispy chicken sandwiches, and a zesty dressing for peppery arugula. 


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 970
  • Protein 55g
  • Total Carb 69g
  • Total Fat 55g

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

Ingredients & Equipment

What we send

  • hamburger buns
    hamburger buns
  • baby arugula
    5 ounces
    baby arugula
  • avocado
  • cilantro
    1/4 ounce
  • lime
  • garlic
    2 cloves
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • flour
    1/2 cup
  • panko breadcrumbs
    3/4 cup
    panko breadcrumbs
  • ají amarillo paste
    1 tablespoon
    ají amarillo paste
  • mayonnaise
    2 ounces
  • sweet paprika
    1 teaspoon
    sweet paprika
  • ground cumin
    1 teaspoon
    ground cumin
  • ground coriander
    1/2 teaspoon
    ground coriander
  • dried oregano
    1/2 teaspoon
    dried oregano

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • aluminum foil
  • plastic wrap
  • meat mallet (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Slice buns open horizontally, if they arrived whole, and place cut-side down in a large nonstick pan over medium-high heat. Toast until light golden, 2-3 minutes. Wrap in foil to keep warm. Reserve pan. Rinse arugula and pat dry with paper towel. Halve avocado and discard pit. Using a spoon, scoop out flesh, discarding skin. Thinly slice. Rinse cilantro and finely chop leaves, discarding stems. Halve lime. Mince garlic.

  2. Pound Chicken

    Pound Chicken

    Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Try to pound the chicken as thinly and evenly as possible, but don't stress if it tears.

  3. Dredge Chicken

    Dredge Chicken

    On a large plate, combine flour, spice mix, ¼ teaspoon salt, and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge chicken in seasoned flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Cook Chicken

    Cook Chicken

    Heat 2 tablespoons olive oil in pan from buns over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side. Transfer chicken to a paper towel-lined plate to drain and set aside.

  5. Make Ají Amarillo Sauce

    Make Ají Amarillo Sauce

    While chicken cooks, in a small bowl, whisk together ají amarillo paste (it's slightly spicy, so feel free to use just half for less heat), mayonnaise, cilantro, juice of 1 lime, garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. In a large bowl, reserve 2 tablespoons sauce for dressing salad. Save remaining sauce for topping sandwiches.

  6. Plate Sandwiches

    Plate Sandwiches

    Add arugula to large bowl with reserved sauce. Toss to coat. Halve chicken breasts. Stack and layer onto bun bottoms (everyone gets 2 pieces!). Drizzle over remaining sauce and top with avocado and a handful of arugula. Finish with bun tops. Serve Peruvian chicken sandwiches with remaining arugula and dig in!

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