If you’ve been craving a dish that’s bursting with vibrant flavors and comforting creaminess, then you’re in for a treat with this Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe. It’s one of those meals that instantly transports me back to warm kitchens filled with laughter and the aroma of exotic spices. What makes this recipe so special is how the silky ají amarillo sauce perfectly complements tender chicken, creating a balance of spice and smooth richness that feels like a big hug on a plate.

I find this recipe works especially well when you want to impress guests without spending hours in the kitchen, or just need a cozy weeknight dinner that feels a bit elevated. The ingredients are simple but magic happens when they come together, and I’m excited to share all my tips so you can get it just right — every time.

Ingredients You’ll Need

These ingredients are what give Churu Chicken Amarillo its distinctive taste — earthy, creamy, and slightly spicy. When I shop for this recipe, I aim for high-quality chicken thighs for juiciness, and if you can find authentic ají amarillo paste, it’s a game-changer for that vibrant yellow color and flavor.

Chicken thighs or breasts: Thighs stay juicier and more flavorful, but breasts are leaner if that’s what you prefer.
Olive oil: Adds a nice richness and helps sauté the aromatics.
Salt and black pepper: Simple seasonings to bring out the natural flavors of the chicken.
Ají amarillo paste: The star here — it’s a bright, mildly spicy yellow chili paste native to Peru; if you can’t find it, turmeric and paprika are a handy substitute.
Yellow onion: Adds sweetness and depth as it cooks down.
Garlic cloves: Brightens the sauce with that classic garlic aroma.
Chicken broth: Builds the base of the sauce; helps keep everything moist.
Heavy cream or evaporated milk: Makes the sauce beautifully creamy and smooth; evaporated milk is a lighter option without sacrificing richness.
Ground cumin: Adds a warm, earthy note that complements the ají amarillo.
Sugar (optional): Just a pinch balances the acidity if your paste feels a little tart.
Fresh cilantro (for garnish): Brings a fresh herbal pop that cuts through the creaminess.
Cooked white rice or quinoa: Perfect bases to soak up the luscious sauce.
Fried plantains: If you’re up for something sweet and crispy on the side, these are my favorite accompaniment.

Variations

This recipe is a great canvas to customize depending on what you have or your dietary preferences. I love to tweak it sometimes, making it more vibrant or milder depending on mood and guests — you’ll find your version in no time.

Spice level adjustment: I dial down the ají amarillo paste when cooking for kids or spice-averse friends, or add extra for a bolder kick.
Dairy-free: Swap out the cream for coconut milk for a subtle tropical twist and keep it vegan by using tofu or chickpeas instead of chicken.
Protein swaps: I’ve made this with turkey breast or even firm fish like cod — just adjust cooking times so everything stays juicy and tender.
Adding veggies: Sometimes I stir in sautéed bell peppers or spinach to sneak in some greens and add texture.

How to Make Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe

Step 1: Prep and Sear the Chicken

Start by patting your chicken thighs or breasts dry with paper towels — this step ensures they sear nicely instead of steaming. Season them generously with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat, then add your chicken. Don’t overcrowd the pan; work in batches if needed. Sear each side for about 4-5 minutes until golden brown but not fully cooked through. This helps lock in the juices and builds flavor through a nice caramelized crust. Once done, set the chicken aside on a plate.

Step 2: Build the Amarillo Sauce Base

In the same pan, reduce heat to medium and add another tablespoon of olive oil if the pan is dry. Toss in the finely diced yellow onion and cook until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Now stir in your ají amarillo paste — this will bloom the flavors beautifully. If you’re substituting, add 1 teaspoon turmeric and ½ teaspoon paprika instead. Sprinkle in the ground cumin, and if you feel the sauce could use a touch of sweetness, consider adding ¼ teaspoon sugar. Give everything a good stir to combine.

Step 3: Simmer the Sauce and Finish the Chicken

Pour in the chicken broth and bring it to a gentle simmer, scraping any browned bits from the pan’s bottom — those are flavor gold. Let this simmer for about 5 minutes to reduce slightly and concentrate. Lower the heat and stir in your heavy cream or evaporated milk. Return the seared chicken back into the pan, nestling it into the sauce. Cover and let everything cook together on low heat for 10-12 minutes, or until the chicken is cooked through and the sauce thickens to a luscious creaminess. Be careful not to boil—too much heat can cause the cream to separate.

How to Serve Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe

A bowl with a textured dark inside and a wooden base holds a dish with three main layers: the bottom layer is white fluffy rice covering half of the bowl, the middle layer is a creamy yellow sauce spread evenly under and around the chicken pieces, and the top layer has five golden brown grilled chicken pieces with a slightly charred texture. On top of the chicken, there are thinly sliced red chili peppers, curled white onion slices, and green cilantro leaves scattered nicely. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle freshly chopped cilantro on top before serving — it adds a fresh, grassy brightness that cuts through the richness beautifully. Sometimes I add a squeeze of lime for an extra zesty kick that really wakes up the flavors.

Side Dishes

My go-to side is always fluffy white rice, perfect for mopping up every last drop of that creamy ají sauce. Quinoa works wonderfully too if you want a nutty texture and a protein boost. And don’t sleep on fried plantains — their caramelized sweetness offers a fantastic contrast that I just can’t resist.

Creative Ways to Present

For special dinners, I like to serve this with a small bowl of lime wedges and extra ají amarillo paste on the side, encouraging everyone to customize their heat level. Sometimes I plate it over a bed of cilantro-lime rice and garnish with edible flowers or microgreens for that extra wow-factor. It definitely impresses without a lot of fuss.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container once cooled and keep it in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes I find the second-day version even better! Just make sure to store the chicken with sauce to keep it moist.

Freezing

Freezing this dish works well if you want to prep ahead. Freeze in a sealed container or freezer bag for up to 2 months. When thawing, do so overnight in the fridge to maintain the creamy texture and avoid separation.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce looks too thick. This keeps the sauce silky and the chicken tender, avoiding that rubbery texture you get from overheating.

FAQs

Can I use chicken breasts instead of thighs for the Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe?

Absolutely! Chicken breasts will work fine though they are leaner and can dry out more easily. To keep them juicy, avoid overcooking and consider marinating them briefly before cooking. Adjust cooking times by reducing the simmering finally step so the breasts don’t become tough.
What if I can’t find ají amarillo paste? What’s a good substitute?

If ají amarillo paste isn’t available, combine 1 teaspoon turmeric with ½ teaspoon paprika to mimic its bright color and mild heat. While the flavor isn’t identical, this combo brings a similar warmth and earthiness to the sauce.
Is it okay to use evaporated milk instead of heavy cream in this recipe?

Yes! Evaporated milk is a great lighter alternative that still provides the creaminess essential to the sauce’s texture. It’s especially good if you want to cut down on fat while keeping the dish rich and smooth.
How spicy is Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe?

The spice level is generally mild to moderate, thanks to the ají amarillo paste — it’s more fruity and tangy than fiery hot. You can always adjust the amount used for your heat preference, making it perfect for most palates.
Can I make this recipe ahead of time for meal prep?

Definitely! This dish reheats wonderfully and tastes even better after the flavors meld overnight. Store it properly in the fridge for up to 3 days or freeze it for longer storage, making it a fantastic option for meal prepping.

Final Thoughts

This Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe holds a special place in my kitchen rotation because it’s creative yet foolproof. Whenever I make it, I’m reminded of sharing meals with friends and family, savoring every bite and the cozy vibes that come with it. I hope you enjoy making this as much as I do — it’s the kind of comforting dinner that feels like a celebration, even on an ordinary night. Give it a try, and I’m sure you’ll find it becoming a new favorite too!

Churu Chicken Amarillo with Creamy Ají Yellow Sauce Recipe