Churu Chicken Amarillo Recipe

Introduction

Churu Chicken Amarillo is a vibrant, flavorful dish featuring tender chicken simmered in a creamy, mildly spicy aji amarillo sauce. This comforting recipe brings a taste of Peru to your kitchen with simple ingredients and easy steps.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Amarillo Sauce:
• 3 tablespoons aji amarillo paste (or 1 teaspoon turmeric + ½ teaspoon paprika as substitute)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• ½ cup chicken broth
• ½ cup heavy cream or evaporated milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Optional: ¼ teaspoon sugar (to balance spice)
• Optional Garnishes and Sides:
• Fresh cilantro, chopped
• Cooked white rice or quinoa
• Fried plantains

Instructions

1. Step 1: Rub the chicken with salt and pepper, then let it sit for about 10 minutes to absorb the flavors.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
3. Step 3: In the same skillet, add an additional tablespoon of olive oil if needed. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and ground cumin, cooking until fragrant, about 1 minute.
4. Step 4: Stir in the aji amarillo paste (or turmeric and paprika substitute) and cook for 2 minutes to deepen the flavor.
5. Step 5: Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer.
6. Step 6: Stir in the heavy cream or evaporated milk until the sauce is smooth.
7. Step 7: Return the chicken to the skillet, spoon the sauce over it, and simmer for 5 minutes to let the flavors meld.
8. Step 8: Taste the sauce and adjust seasoning by adding salt or a pinch of sugar if desired. Garnish with chopped fresh cilantro and serve over cooked white rice or quinoa, with fried plantains if you like.

Tips & Variations

• Use boneless chicken thighs for juicier results or breasts for a leaner option.
• If you cannot find aji amarillo paste, the turmeric and paprika substitute offers a similar color and mild heat.
• For a lighter sauce, substitute evaporated milk instead of heavy cream.
• Adding a squeeze of lime juice before serving can brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream sauce from breaking. You can also freeze the dish for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is aji amarillo paste?

Aji amarillo paste is a Peruvian chili paste made from yellow chili peppers. It has a fruity, moderately spicy flavor that defines many traditional Peruvian dishes.

Can I make this dish dairy-free?

Yes, you can substitute the heavy cream with coconut milk or another dairy-free cream alternative to keep the sauce creamy without using dairy.

Churu Chicken Amarillo Recipe

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★★★★★

4.8 from 119 reviews

Churu Chicken Amarillo is a vibrant Peruvian-inspired dish featuring tender seared chicken thighs or breasts smothered in a creamy, mildly spicy aji amarillo sauce. This comforting skillet meal combines the tangy flavors of yellow chili pepper paste with aromatic cumin, garlic, and onion, finished with rich cream and served best alongside fluffy white rice or fried plantains.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Chicken

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Amarillo Sauce

• 3 tablespoons aji amarillo paste (or 1 teaspoon turmeric + ½ teaspoon paprika as substitute)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• ½ cup chicken broth
• ½ cup heavy cream or evaporated milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Optional: ¼ teaspoon sugar (to balance spice)

Optional Garnishes and Sides

• Fresh cilantro, chopped
• Cooked white rice or quinoa
• Fried plantains

Instructions

1. Season the Chicken: Rub the chicken evenly with salt and black pepper, then let it rest for about 10 minutes to allow the seasoning to penetrate the meat.
2. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 4 to 5 minutes on each side until they develop a golden-brown crust and are fully cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Aromatics: In the same skillet, add a bit more olive oil if necessary. Sauté the finely diced yellow onion until translucent, approximately 5 minutes. Then, add the minced garlic and ground cumin, cooking for an additional 1 minute until fragrant.
4. Build the Sauce: Stir in the aji amarillo paste (or the turmeric and paprika substitute) and cook for 2 minutes, allowing the flavors to deepen and blend with the aromatics.
5. Add Liquids: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate their flavor. Bring the mixture to a gentle simmer. Stir in the heavy cream or evaporated milk until the sauce is smooth and cohesive.
6. Combine and Warm Through: Return the cooked chicken to the skillet, spooning the sauce over the pieces. Simmer for 5 minutes to meld the flavors and heat the chicken through thoroughly.
7. Adjust & Serve: Taste the sauce and add additional salt or a pinch of sugar to balance the spice if needed. Garnish with freshly chopped cilantro and serve hot over cooked white rice or quinoa, accompanied by fried plantains if desired.

Notes

• For a milder sauce, reduce the amount of aji amarillo paste or substitute with turmeric and paprika as suggested.
• You can use either chicken thighs or breasts depending on preference; thighs offer more juiciness and flavor.
• If heavy cream is not available, evaporated milk is a lighter substitute that still gives creaminess.
• Fried plantains add a sweet contrast to the savory and slightly spicy dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Amarillo, Aji Amarillo Chicken, Peruvian Chicken, Creamy Chicken Sauce, One-Pan Chicken, Latin American Recipes