Churu Chicken Amarillo with Spicy Aji Amarillo Sauce Recipe
Churu Chicken Amarillo is a flavorful Peruvian-inspired dish featuring tender chicken thighs or breasts simmered in a creamy, mildly spicy ají amarillo sauce. This quick and easy skillet recipe combines aromatic spices, garlic, and a rich yellow pepper paste for a comforting meal served best with rice, quinoa, or fried plantains.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
Scale
For the Chicken
- 1.5 lb boneless, skinless chicken thighs or breasts
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the 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 chicken thighs or breasts with salt and black pepper evenly. Let them rest for 10 minutes to absorb the seasoning.
- Sear the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon olive oil if needed. Sauté the finely diced yellow onion over medium heat until translucent, about 5 minutes. Add the minced garlic and ground cumin, cooking until fragrant, about 1 minute.
- Add Amarillo Paste: Stir in the ají amarillo paste (or turmeric and paprika mixture) and cook for 2 minutes to develop flavor.
- Build the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- Finish the Sauce: Stir in the heavy cream or evaporated milk until the sauce is smooth and slightly thickened.
- Simmer Chicken in Sauce: Return the seared chicken to the pan, spoon the sauce over it, and simmer gently for 5 minutes. Taste the sauce and adjust seasoning if needed; add ¼ teaspoon sugar if the sauce is too spicy.
- Serve: Garnish with freshly chopped cilantro and serve the Churu Chicken Amarillo with cooked white rice, quinoa, or fried plantains according to preference.
Notes
- You can substitute ají amarillo paste with 1 teaspoon turmeric plus ½ teaspoon paprika for a similar flavor and color.
- Use chicken thighs for more tender and juicy results, though breasts work well too.
- Adjust the amount of sugar in the sauce to balance the heat according to taste.
- Serve with your choice of white rice, quinoa, or fried plantains for a complete meal.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: Churu Chicken Amarillo, ají amarillo chicken, Peruvian chicken recipe, creamy chicken skillet, easy chicken dinner
