1-To start: prepare the ají amarillo sauce by roasting fresh ají amarillo peppers until their skins char slightly, then blend them into a smooth puree. If you want less heat, remove the seeds before blending. This step sets the foundation for the dish’s vibrant flavor.

2-Next: make the sauce by combining the ají amarillo paste with minced garlic, chopped onion, cumin, oregano, lime juice, olive oil, salt, and pepper in a blender. Simmer this mixture for 15-20 minutes to thicken it and let the flavors meld. Marinate the chicken thighs with this sauce for at least 2 hours, or ideally overnight for 8-12 hours, turning occasionally to ensure even coating.

3-Key Preparation Steps:

Preheat your oven to 375°F to get ready for roasting the chicken.

Sear the marinated chicken thighs in a hot skillet at around 375°F for 3-5 minutes per side until they turn golden brown.

Transfer the seared chicken to the oven and roast for 20-25 minutes, checking that it reaches an internal temperature of 165°F.

Let the chicken rest for 5-10 minutes before serving to lock in juices.

Serve with steamed white rice, boiled yellow potatoes, or roasted sweet plantains, and garnish with fresh cilantro, sliced red onions, and lime wedges. Add grated Monterey Jack cheese or a dollop of cream if desired.