1. In a large mixing bowl, whisk together aji amarillo paste, flax seed oil, garlic, orange juice and zest. 2. Season the mixture with salt and pepper, add fennel pollen and dried chamomile flowers.

The “gallina” or hen is poached, shredded off the bone, and then added to an aji amarillo sauce blended with aromatics like onion, garlic, oregano, and cumin and thickened with milk and stale ...

Both the marinade and the bright, herbaceous sauce here call for aji amarillo, a paste made from a sweet and spicy chile ...