This dish for sticky chicken comes out spicy, sweet, and delectable. It tastes well with rice and vegetables as an entrée or as an appetizer.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 12 Yukon Gold potatoes
- 1 tablespoon olive oil, or to taste
- 1 onion, sliced
- 6 chile peppers, halved lengthwise and seeded
- 1 pound cream cheese, softened
- 1 pound queso fresco (Mexican fresh cheese), crumbled
- ¼ cup vegetable oil
- 2 teaspoons salt
- 1 clove garlic
- ½ teaspoon ground black pepper
- ⅓ cup evaporated milk
- 8 leaves lettuce
- 4 large hard-boiled eggs, halved lengthwise
- 8 black olives, pitted and halved
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
- Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until tender, about 10 minutes. Remove from heat.
- Bring a small saucepan of water to a boil. Cook chile peppers in boiling water until soft, about 5 minutes. Run chiles under cold water until cool enough to handle; remove and discard skins.
- Add onion, chile peppers, cream cheese, queso fresco, vegetable oil, salt, garlic, and black pepper to a blender; blend until smooth. Stream evaporated milk into blended mixture with the blender on until sauce is creamy.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Pour sauce over potatoes. Top each serving with an egg half and 2 olive halves.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 18 g |
| Sodium | 927 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
In the directions it just said cheese so i forgot to put the cream cheese lol, it still tastes really good tho.
THe aji amarillo was not as spicy as I would have liked. Also, the garlic gave a bit of a bitter after-taste. The amount of aji-amarillo sauce was too great for the amount of potatoes. Would halve the amount of sauce for the amount of potatoes in the recipe.
I live in Ohio and Peruvian food is scarce but I had a craving for this and besides the Aji peppers everything else was easy to find (I substituted with jalapeños) What an easy recipe to follow! I would say I’ve had better but that’s because I’ve had A friends Peruvian mom make it and you just can’t beat mami’s cooking! But if you’re not savvy with authentic Peruvian food this will hit the spot my husband loved it and this was his first time trying Peruvian Cuisine MUCHISIMAS GRACIAS MARCO
Delish!
I made this for extra credit for my Peru project in social studies and it was very good. My dad accidentally added an entire thing of garlic instead of a clove though which gave it a kick. everyone seemed to enjoy it and the sauce was absolutely incredible. When we boiled the jalapenos we had spicy steam throughout our house for a few hours though, which hurt. Overall taste 10/10 and cooking was an 8/10
very tasty and easy to make. traditionally made using aji amarillo. you can find a jar of it in most hispanic markets. 2 serrano peppers make a great substitute.
Made this for a culture night at church and it was a hit. Hard to find aji peppers so I put in some poblanos.
Loved it! Just left out olives. Thanks for a great recipe!
Loved it! Just left out olives. Thanks for a great recipe!