Churu Chicken Amarillo with Spicy Ají Yellow Sauce Recipe
Churu Chicken Amarillo is a vibrant and flavorful Peruvian-inspired dish featuring tender seared chicken thighs simmered in a creamy, mildly spicy ají amarillo sauce. This comforting and colorful recipe combines aromatic spices, savory chicken broth, and rich cream, making it perfect for a satisfying weeknight meal or special dinner served alongside 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
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 and Sides:
- Fresh cilantro, chopped
- Cooked white rice or quinoa
- Fried plantains
Instructions
- Prepare the Chicken: Rub the chicken thighs or breasts evenly with salt and black pepper. Let them rest for 10 minutes to allow the seasoning to penetrate and enhance the flavor.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, sear the chicken for 4 to 5 minutes on each side until it becomes golden brown and is fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add another tablespoon of olive oil. Add the finely diced yellow onion and sauté for about 5 minutes until translucent. Then add the minced garlic and ground cumin, cooking for an additional 1 minute until fragrant.
- Build the Sauce: Stir in the ají amarillo paste and cook for 2 minutes to deepen the flavors. Pour in the chicken broth, scraping the bottom of the skillet to lift all the browned bits. Bring the mixture to a simmer.
- Add Cream: Pour in the heavy cream or evaporated milk and stir continuously until the sauce is smooth and slightly thickened.
- Simmer with Chicken: Return the seared chicken to the skillet, spoon the sauce over the pieces, and simmer gently for 5 minutes to meld the flavors. Taste the sauce and adjust seasoning as needed. If the sauce is too spicy, add the optional ¼ teaspoon sugar to balance the heat.
- Serve: Garnish the dish with freshly chopped cilantro and serve alongside cooked white rice, quinoa, or fried plantains for a complete and satisfying meal.
Notes
- Ají amarillo paste can be substituted by a mix of turmeric and paprika, but the authentic paste provides a unique flavor and color.
- Use chicken thighs for juicier meat; breasts can be used but might be leaner and less tender.
- Adjust the seasoning and sugar based on your preferred spice level.
- For a lighter version, evaporated milk can replace heavy cream to reduce fat content.
- Ensure not to overcook the chicken during searing to keep it juicy.
- This dish pairs well with light sides like quinoa or plantains to balance the creaminess.
Keywords: Churu Chicken Amarillo, ají amarillo chicken, creamy Peruvian chicken, chicken thighs recipe, ají amarillo sauce, South American chicken dish
