Name: Churu Chicken Amarillo with Spicy Ají Yellow Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 vibrant and flavorful dish featuring tender chicken simmered in a creamy ají amarillo sauce. This Peruvian-inspired recipe balances mild heat with rich, comforting ingredients, making it perfect for a weeknight dinner or a special meal.

A round bowl with a brown rim holds a dish with three main layers: the base layer is a creamy yellow curry sauce filling the bottom and sides; on top of this, there are seven pieces of golden-brown grilled chicken placed mostly on the left side, showing a charred texture with green chopped herbs sprinkled over them; to the right, a mound of fluffy white rice occupies about one-third of the bowl, garnished with some green herbs; in front of the rice, a small pile of thin light purple onion rings sits next to a wedge of light green lime. The bowl sits on a white marbled surface. 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
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/sides:
Fresh cilantro, chopped
Cooked white rice or quinoa
Fried plantains

Instructions

Step 1: Rub the chicken with salt and black pepper and 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 pan and set aside.
Step 3: In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion until translucent, about 5 minutes.
Step 4: Add the minced garlic and ground cumin to the onions. Cook for about 1 minute until fragrant.
Step 5: Stir in the ají amarillo paste (or the turmeric and paprika mixture) and cook for 2 minutes to release the flavors.
Step 6: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits, then bring to a simmer.
Step 7: Add the heavy cream or evaporated milk, stirring until the sauce is smooth and slightly thickened.
Step 8: Return the chicken to the skillet, spoon the sauce over the pieces, and simmer for 5 minutes to meld the flavors. Taste the sauce and add sugar if you want to balance any spiciness.
Step 9: Garnish with chopped fresh cilantro and serve with your choice of cooked white rice, quinoa, or fried plantains.

Tips & Variations

Substitute ají amarillo paste with turmeric and paprika if unavailable, but the paste adds authentic flavor and color.
For a lighter option, use evaporated milk instead of heavy cream without sacrificing creaminess.
Try adding a squeeze of lime juice before serving for a fresh, tangy twist.
Leftover sauce can be used as a flavorful topping for roasted vegetables or grilled meats.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream from curdling. Avoid microwaving at high heat to maintain smooth sauce texture.

How to Serve

A round bowl with a brown outside holds a dish with three main layers: on one side is a bright yellow curry sauce with a smooth texture, topped with several browned, grilled chicken pieces that have a slightly crispy look, and sprinkled with green chopped herbs. On the other side is a neat mound of fluffy white rice also sprinkled with some green herbs. Next to the rice are thin purple onion rings and a wedge of lime, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What can I use if I can’t find ají amarillo paste?

You can substitute with 1 teaspoon turmeric and ½ teaspoon paprika to mimic the color and some flavor, though the authentic taste of ají amarillo is unique. Some specialty or Latin markets also carry the paste frozen or bottled.

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well, but thighs tend to stay juicier and more tender during cooking. Adjust cooking times if breasts are thicker to avoid dryness.