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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.

Ingredients

Scale

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

Find it online: https://topreci.com/churu-chicken-amarillo-recipe/