Churu Chicken Amarillo: Creamy Peruvian Comfort Food Delight

Churu Chicken Amarillo is a creamy and spicy Peruvian dish featuring tender chicken and ají amarillo sauce, perfect for weeknight dinners or impressing guests.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Chicken

Cuisine: Peruvian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.5 lb boneless, skinless chicken thighs or breasts Opt for thighs for tenderness or breasts for a leaner option.
1 Tbsp olive oil For searing the chicken; any cooking oil can work as a substitute.
1 tsp salt Essential for enhancing flavor; feel free to adjust based on preference.
0.5 tsp black pepper Adds a touch of warmth; you can skip it if desired.

For the Amarillo Sauce

3 Tbsp ají amarillo paste This is where the magic happens, offering signature flavor and color.
1 medium yellow onion, finely diced Brings sweetness and depth to the sauce.
3 cloves garlic, minced Freshly minced garlic enhances aroma and richness.
0.5 cup chicken broth Adds rich flavor; use vegetable broth for a vegetarian twist.
0.5 cup heavy cream or evaporated milk Creates that dreamy creamy texture; substitute with coconut milk for a dairy-free option.
1 Tbsp olive oil For sautéing; any oil will do.
1 tsp ground cumin Optional but recommended for an added earthy flavor.
0.25 tsp sugar A little sweetness to balance the heat; adjust according to taste.

Garnishes/Sides

Fresh cilantro, chopped Brightens up the dish and adds freshness.
Cooked white rice or quinoa Perfect base for soaking up the delicious sauce.
Fried plantains Offers a sweet contrast to the savory elements.

Equipment

skillet

Method

Step‑by‑Step Instructions for Churu Chicken Amarillo

Prepare the chicken by rubbing the chicken thighs or breasts with salt and black pepper. Allow it to rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes on each side until cooked through.
In the same skillet, add more olive oil if necessary and sauté the diced onion for about 5 minutes until translucent.
Add minced garlic and ground cumin, cooking for about 1 minute until fragrant.
Stir in ají amarillo paste and cook the mixture for about 2 minutes.
Pour in chicken broth, scraping up any browned bits, and bring to a gentle simmer.
Introduce heavy cream or evaporated milk into the skillet, stirring until the sauce is smooth and slightly thickened.
Return the seared chicken to the skillet, spooning sauce over each piece, and simmer for an additional 5 minutes.
Taste the sauce and adjust seasoning as needed; let the dish rest for a moment.
Garnish with freshly chopped cilantro and serve with cooked white rice, quinoa, or fried plantains.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 75mgIron: 3mg

Notes

Adjust the ají amarillo paste according to spice preference. Substitute heavy cream with coconut milk for dairy-free option. Store leftovers for up to 3 days.

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