Creamy Churu Chicken Amarillo for a Flavorful Weeknight Dinner

Churu Chicken Amarillo is a creamy, spicy Peruvian delight perfect for weeknight dinners.

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Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings: 4 servings

Course: Chicken

Cuisine: Peruvian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Thighs or Breasts Lean protein that cooks quickly and stays juicy.
1 teaspoon Salt Essential for enhancing the flavors; adjust to your preference.
1 teaspoon Black Pepper Freshly cracked for the best aroma and warmth.

For the Sauce

1 tablespoon Olive Oil Great for searing; feel free to swap with your favorite cooking oil.
1 medium Yellow Onion Adds a lovely sweetness; fresh is best for the dish.
3 cloves Garlic Fresh cloves provide aromatic depth; it really elevates the flavors.
3 tablespoons Ají Amarillo Paste The star of the sauce, bringing fruity and spicy notes.
1 cup Chicken Broth The flavorful base for the sauce; opt for low-sodium.
1 cup Heavy Cream or Evaporated Milk Creates that luscious, creamy texture; use coconut milk for gluten-free.
1 teaspoon Ground Cumin Adds an earthy profile that complements the sauce beautifully.
1 teaspoon Optional Sugar Balance out the heat with a touch of sweetness as desired.

For Serving

2 cups White Rice or Quinoa Perfect to soak up that delightful sauce, traditional in Peru.
1 cup Fried Plantains A sweet, crispy side that complements the dish wonderfully.
1/4 cup Fresh Cilantro A bright garnish to elevate the presentation.

Equipment

Skillet

Method

Churu Chicken Amarillo Instructions

Prepare the Chicken by rubbing the chicken thighs or breasts with salt and black pepper, coating evenly. Allow to rest for about 10 minutes.
Sear the Chicken by heating olive oil in a skillet over medium-high heat. Add chicken pieces, searing for 4-5 minutes on each side until golden-brown.
Sauté the Onion in the same skillet, adding more olive oil if needed. Sauté diced yellow onion for 5 minutes until translucent.
Add Garlic and Cumin, cooking for an additional minute while stirring until fragrant.
Incorporate Ají Amarillo Paste, stirring for 2 minutes to meld the flavors together.
Add Chicken Broth, scraping browned bits from the skillet. Bring to a gentle simmer and cook for about 5 minutes.
Mix in Cream, stirring until smooth. Allow the sauce to simmer for about 3-5 minutes until it thickens.
Combine Chicken with Sauce by returning the seared chicken to the skillet, simmering in the sauce for another 5 minutes.
Final Adjustments: Taste the sauce and adjust seasoning, adding sugar if desired. Garnish with chopped cilantro.
Serve and Savor over rice or quinoa with fried plantains on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 3mg

Notes

Use boneless, skinless chicken thighs for moisture. Adjust spice levels with ají amarillo paste and use fresh ingredients for best flavor.

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