Dinner

Churu Chicken Amarillo: A Creamy Peruvian Chicken Dish with Ají Amarillo Sauce Recipe

Name: Churu Chicken Amarillo: A Creamy Peruvian Chicken Dish with Ají Amarillo Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Peruvian
Ingredients: 1.5 lb boneless, skinless chicken thighs or breasts; 1 Tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 3 Tbsp ají amarillo paste (or 1 tsp turmeric + ½ tsp paprika); 1 medium yellow onion, finely diced; 3 garlic cloves, minced; ½ cup chicken broth; ½ cup heavy cream or evaporated milk; 1 Tbsp olive oil; 1 tsp ground cumin; Optional: ¼ tsp sugar; Fresh cilantro, chopped; Cooked white rice or quinoa; Fried plantains

Byreem everly January 18, 2026January 18, 2026

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Introduction

Churu Chicken Amarillo is a delightful Peruvian dish featuring tender chicken seared to golden perfection and bathed in a creamy, ají amarillo‑infused sauce. The sauce is subtly spiced with cumin and balanced with a touch of sweetness, offering bold flavor with a comforting feel. It’s an easy and vibrant meal perfect for any night of the week.

The image shows a white bowl filled with fluffy white rice at the bottom layer, topped with four pieces of golden-brown grilled chicken that have a slightly charred texture and some visible grill marks. The chicken pieces are garnished with fresh green cilantro leaves and small slices of red chili peppers scattered on top. The bowl is placed on a colorful cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lb boneless, skinless chicken thighs or breasts
1 Tbsp olive oil
1 tsp salt
½ tsp black pepper
3 Tbsp ají amarillo paste (or 1 tsp turmeric + ½ tsp paprika)
1 medium yellow onion, finely diced
3 garlic cloves, minced
½ cup chicken broth
½ cup heavy cream or evaporated milk
1 Tbsp olive oil
1 tsp ground cumin
Optional: ¼ tsp sugar
Optional garnishes/sides: fresh cilantro (chopped), cooked white rice or quinoa, fried plantains

Instructions

Step 1: Rub the chicken with salt and black pepper, then let it rest for 10 minutes.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden and cooked through. Remove the chicken and set aside.
Step 3: In the same skillet, add 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes.
Step 4: Add the minced garlic and ground cumin to the onion, cooking for about 1 minute until fragrant.
Step 5: Stir in the ají amarillo paste (or turmeric and paprika mixture) and cook for 2 minutes.
Step 6: Pour in the chicken broth, scraping up any browned bits from the pan. Bring the mixture to a simmer.
Step 7: Stir in the heavy cream or evaporated milk until the sauce is smooth and slightly thickened.
Step 8: Return the chicken to the pan, spoon the sauce over it, and simmer for 5 minutes. Taste the sauce and adjust seasoning; add sugar if you prefer a touch of sweetness to balance the heat.
Step 9: Garnish with chopped fresh cilantro and serve with cooked white rice, quinoa, or fried plantains.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut milk for a tropical twist.
Adjust the spice level by adding more or less ají amarillo paste according to your preference.
Try swapping chicken for shrimp or tofu to make a pescatarian or vegetarian dish.
Add vegetables like spinach, peas, or roasted peppers to boost nutrition and color.
Serve over saffron rice or garlic mashed potatoes for an elevated presentation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so add a splash of broth or water when reheating to restore its original texture. This dish is best enjoyed fresh, but using evaporated milk or dairy-free alternatives can improve freezer storage.

How to Serve

This image shows a round brown bowl placed on a white marbled surface, filled with a dish that has three large pieces of golden-brown grilled chicken on the top. The chicken has a slightly charred texture with spices visible on the skin. Underneath the chicken is a layer of white cooked rice, fluffy and distinct. Small green cilantro leaves and thin slices of red chili are sprinkled over the chicken, adding a pop of color. The bowl is set on a colorful patterned cloth, with a white bowl of white rice and a small bowl of red spice visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What can I use if I can’t find ají amarillo paste?

If ají amarillo paste is unavailable, you can substitute with a mixture of turmeric and paprika to mimic the color and mild flavor, though it will lack the pepper’s fruity complexity.

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well. Thighs tend to stay juicier, but breasts are a leaner option and still absorb the flavorful sauce nicely.