Churu Chicken Amarillo with Creamy Ají Amarillo Sauce Recipe
Churu Chicken Amarillo is a vibrant and flavorful Peruvian-inspired dish featuring tender chicken thighs seared to golden perfection and simmered in a creamy, mildly spicy ají amarillo sauce. This comforting meal is enriched with garlic, onions, and cumin, delivering a perfect balance of zest and creaminess. Ideal for weeknight dinners, it pairs wonderfully with rice, quinoa, or fried plantains for a complete and satisfying meal.
- 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/Sides
- Fresh cilantro, chopped
- Cooked white rice or quinoa
- Fried plantains
Instructions
- Season the chicken: Rub the chicken thighs or breasts evenly with salt and black pepper. Let them rest for about 10 minutes to absorb the seasoning and come to room temperature.
- Sear the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes on each side until golden brown and thoroughly cooked. Remove the chicken from the skillet and set aside on a plate.
- Sauté aromatics: In the same skillet, add another tablespoon of olive oil if needed. Sauté the finely diced yellow onion for about 5 minutes until translucent. Add the minced garlic and ground cumin, cooking for an additional minute until fragrant.
- Add ají amarillo paste: Stir in the ají amarillo paste, cooking for about 2 minutes to deepen the flavors and release its aroma.
- Deglaze and simmer: Pour in the chicken broth, scraping the browned bits off the bottom of the pan to incorporate all the flavors. Bring the mixture to a gentle simmer.
- Add cream: Slowly stir in the heavy cream or evaporated milk until the sauce is well combined, smooth, and slightly thickened.
- Finish cooking: Return the seared chicken to the skillet, spooning the sauce over the pieces. Simmer together for 5 minutes to meld the flavors and warm the chicken through. Taste the sauce and adjust seasoning, adding the optional ¼ teaspoon of sugar if the sauce is too spicy.
- Garnish and serve: Sprinkle chopped fresh cilantro on top. Serve the Churu Chicken Amarillo alongside cooked white rice, quinoa, or fried plantains for a hearty meal.
Notes
- Ají amarillo paste can be substituted with a blend of turmeric and paprika for color and flavor.
- Use chicken thighs for juicier meat; chicken breasts also work but may be leaner.
- Evaporated milk is a lighter alternative to heavy cream for a less rich sauce.
- Adjust the level of spiciness by controlling the amount of ají amarillo paste or adding sugar to balance heat.
- Leftovers store well in the refrigerator up to 3 days and can be reheated gently on the stovetop.
Keywords: Chicken Amarillo, ají amarillo sauce, Peruvian chicken recipe, creamy chicken dish, stovetop chicken, Latin American cuisine
