Description
Churu Chicken Amarillo is a vibrant Peruvian-inspired dish featuring tender chicken thighs cooked in a creamy, flavorful ají amarillo sauce made with yellow chili paste, onions, garlic, and spices. This comforting recipe pairs perfectly with white rice or quinoa and can be garnished with fresh cilantro and fried plantains for an authentic touch.
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 & Sides
- Fresh cilantro, chopped
- Cooked white rice or quinoa
- Fried plantains
Instructions
- Prepare the Chicken: Pat the chicken thighs or breasts dry. Season them evenly with salt and black pepper to enhance flavor during cooking.
- Sear the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sear each side until golden brown, about 4-5 minutes per side. Remove chicken from skillet and set aside.
- Cook the Aromatics: Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil. Add the finely diced onion and cook until translucent, about 5 minutes. Then add the minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the Spices and Paste: Stir in the ají amarillo paste (or turmeric and paprika if using), ground cumin, and optional sugar. Cook for 1-2 minutes to allow the spices to bloom and aromas to develop.
- Create the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any browned bits. Let the mixture simmer for 3-4 minutes.
- Add Cream and Simmer: Stir in the heavy cream or evaporated milk, mixing thoroughly. Return the chicken to the skillet, cover, and let everything simmer gently for 10-15 minutes, or until the chicken is fully cooked and tender, and the sauce has thickened slightly.
- Finish and Serve: Taste the sauce and adjust seasoning if needed. Garnish with chopped fresh cilantro. Serve the Churu Chicken Amarillo hot over cooked white rice or quinoa alongside fried plantains for a delicious, authentic meal.
Notes
- Ají amarillo paste is key for authentic flavor, but turmeric and paprika can be used as a substitute.
- Chicken thighs tend to be juicier and more flavorful than breasts for this recipe.
- Use evaporated milk for a lighter option in the sauce without sacrificing creaminess.
- Adjust the amount of ají amarillo paste to control the heat level.
- Fried plantains add a sweet contrast and are a traditional accompaniment.
- Make sure to sear the chicken well to develop depth in the sauce.
