Name: Churu Chicken Amarillo with Creamy 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

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Introduction

Churu Chicken Amarillo is a flavorful dish featuring tender chicken simmered in a creamy, mildly spicy ají amarillo sauce. This vibrant Peruvian-inspired recipe is perfect for a weeknight dinner that feels special without requiring hours in the kitchen.

A round brown bowl holds a creamy yellow curry with six golden-brown grilled chicken pieces partially submerged in the sauce, sprinkled with chopped green herbs. To one side, there is a neat mound of white rice also topped with green herbs. Near the rice, three light purple onion rings rest beside a bright green lime wedge. The bowl sits on a white marbled texture with a small portion of a white bowl of red and yellow diced vegetables visible in the top corner. 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 to absorb the seasoning.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add another tablespoon of olive oil. Sauté the finely diced onion until translucent, about 5 minutes. Add the minced garlic and ground cumin, cooking until fragrant, about 1 minute.
Step 4: Stir in the ají amarillo paste (or turmeric and paprika mixture) and cook for 2 minutes to deepen the flavors.
Step 5: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring the sauce to a simmer.
Step 6: Add the heavy cream or evaporated milk, stirring continuously until the sauce is smooth and slightly thickened.
Step 7: Return the chicken to the skillet, spoon the sauce over it, and simmer for 5 minutes to meld the flavors. Taste the sauce and add the optional sugar if you want to balance spiciness.
Step 8: Garnish with chopped fresh cilantro and serve alongside cooked white rice, quinoa, or fried plantains for a complete meal.

Tips & Variations

If ají amarillo paste is unavailable, use a blend of turmeric and paprika as a good substitute to replicate the color and mild heat.
For a lighter version, swap heavy cream for evaporated milk or a plant-based cream alternative.
Chicken breasts cook faster but can dry out; thighs stay juicy and tender longer.
Add a squeeze of lime before serving to brighten the flavors.

Storage

Store leftover Churu Chicken Amarillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The sauce may thicken on standing; add a splash of broth or cream when reheating to loosen it.

How to Serve

The image shows a round white bowl filled with a colorful dish sitting on a white marbled surface. Inside, there is a bed of fluffy white rice on one side, with four dark golden brown grilled pieces of chicken placed on top of a rich yellow curry sauce that fills the rest of the bowl. Thinly sliced red onions and red chilies are placed over the rice, along with small green herbs scattered on the chicken and around the dish. A half lime is partially visible near the top left corner of the bowl. The colors are warm and vibrant, with a mix of smooth and slightly crunchy textures visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well but may dry out if overcooked. Keep an eye on cooking time and remove once cooked through for best results.

What can I substitute for ají amarillo paste?

If you don’t have ají amarillo paste, mix 1 teaspoon turmeric with ½ teaspoon paprika to mimic the flavor and color of the sauce.