Churu Chicken Amarillo: A Creamy Peruvian Chicken Dish with Ají Amarillo Sauce Recipe
Churu Chicken Amarillo is a vibrant Peruvian dish featuring tender, seared chicken thighs simmered in a creamy, aromatic ají amarillo-infused sauce. Balanced with cumin, garlic, and onion, this bright yellow sauce offers a subtle spice and sweetness that perfectly complements the chicken. Ideal for weeknight dinners or entertaining, it pairs beautifully with rice, quinoa, or fried plantains for an authentic taste of Lima at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Scale
Chicken
- 1.5 lb boneless, skinless chicken thighs or breasts
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Amarillo Sauce
- 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 and Sides
- Fresh cilantro, chopped
- Cooked white rice or quinoa
- Fried plantains
Instructions
- Season the Chicken: Rub the boneless chicken thighs or breasts evenly with salt and black pepper, then let them rest for 10 minutes to enhance flavor absorption.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 4 to 5 minutes on each side until golden brown and thoroughly cooked. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of olive oil. Sauté the finely diced yellow onion until translucent, about 5 minutes. Then add minced garlic and ground cumin, cooking for approximately 1 minute until fragrant.
- Add Ají Amarillo Paste: Stir in the ají amarillo paste (or turmeric and paprika substitute) and cook for 2 minutes, allowing the flavors to meld.
- Simmer with Broth: Pour in half a cup of chicken broth, scraping up any browned bits from the skillet. Bring the mixture to a gentle simmer.
- Add Cream and Thicken Sauce: Stir in half a cup of heavy cream or evaporated milk, mixing until the sauce is smooth and slightly thickened.
- Return Chicken and Finish Cooking: Place the seared chicken back into the skillet, spooning sauce over the pieces. Simmer together for 5 minutes to blend flavors. Taste the sauce and adjust seasoning as needed; add ¼ teaspoon sugar if the sauce is too spicy.
- Garnish and Serve: Sprinkle chopped fresh cilantro on top and serve the dish alongside cooked white rice, quinoa, or fried plantains for an authentic meal.
Notes
- Adjust the amount of ají amarillo paste to control the spice level according to your preference.
- For a dairy-free variation, substitute heavy cream with coconut milk or almond-based cream.
- You can swap chicken for shrimp or tofu to cater to different dietary preferences.
- Adding vegetables such as spinach or peas can boost nutritional value and add texture.
- Leftovers keep well up to 3 days refrigerated; reheat gently with a splash of broth to maintain sauce consistency.
- Ají amarillo paste can be replaced with turmeric and paprika, but the unique fruity flavor will be less pronounced.
Keywords: Churu Chicken Amarillo, Peruvian chicken recipe, ají amarillo sauce, creamy chicken, Latin American dishes, comfort food, spicy chicken, quick dinner ideas
