I have to admit, once I discovered the magic of the Churu Chicken Amarillo with Creamy Ají Amarillo Sauce and Crispy Plantains Recipe, it quickly became a staple in my kitchen. The blend of the tender chicken soaked in that vibrant, silky ají amarillo sauce feels like a warm hug on a plate. It’s special not just because of its bold flavors, but it’s a complete meal that’s surprisingly easy to put together—perfect for those weeknights when you want something impressive but stress-free.

What I love most about this Churu Chicken Amarillo with Creamy Ají Amarillo Sauce and Crispy Plantains Recipe is how the creamy sauce balances the subtle heat from the ají amarillo paste, while the crispy plantains add that irresistible crunch and a sweet contrast. This recipe works wonderfully for casual dinners, but trust me, it’s also fancy enough for when friends come over. You’ll want to keep this one handy—it’s that good.

Ingredients You’ll Need

Each ingredient in this dish plays a crucial role in building layers of flavor. Whether you’re shopping for the ají amarillo paste or picking the plantains, I’ll give you some handy tips to make sure everything comes together just right.

Boneless, skinless chicken thighs or breasts: Thighs give a richer flavor and stay juicy, but breasts work fine if you prefer leaner meat.
Olive oil: You’ll use this for browning the chicken and sautéing onions—extra virgin adds subtle flavor, regular works great too.
Salt and black pepper: Simple seasonings that bring out the chicken’s natural flavor.
Ají amarillo paste: This is the star! It adds that fruity, mildly spicy kick. If you can’t find it, a mix of turmeric and paprika can substitute.
Yellow onion: Finely diced for sweetness and depth in the sauce.
Garlic cloves: Minced fresh garlic brightens the sauce beautifully.
Chicken broth: Adds savory richness; homemade or low-sodium store-bought both work well.
Heavy cream or evaporated milk: Creates the luxuriously creamy texture. Evaporated milk is a lighter and budget-friendly option.
Ground cumin: A warm spice that compliments the ají amarillo wonderfully.
Sugar (optional): Just a pinch to balance out acidity and spice if needed.
Fresh cilantro: For a fresh, herbal garnish that lifts the whole dish.
Fried plantains: The perfect sweet-crispy element to round out the flavors.
White rice or quinoa: Great to serve alongside to soak up that creamy sauce.

Variations

I love playing around with this recipe depending on what I have at hand and my mood. Feel free to make it your own—whether that’s dialing up the heat or swapping ingredients, so it fits your lifestyle perfectly.

Spice Level: Once, I added a fresh serrano chili for an extra punch and my family couldn’t get enough. If you like it hotter, just go slow and taste as you add.
Dairy-Free: You can swap heavy cream with coconut milk to keep the sauce creamy but dairy-free; it’ll add a subtle tropical twist.
Protein Swap: Occasionally, I use firm tofu or chickpeas for a vegetarian version. The creamy ají amarillo sauce is so good it makes any protein shine.
Plantain Preparation: Instead of frying, try baking your plantains lightly tossed in a bit of oil and cinnamon sugar for a healthier yet delicious crunch.

How to Make Churu Chicken Amarillo with Creamy Ají Amarillo Sauce and Crispy Plantains Recipe

Step 1: Season and Sear the Chicken

Start by patting your chicken dry and seasoning it with salt and pepper. Heat your olive oil in a large skillet over medium-high heat, then add the chicken pieces. I like to avoid overcrowding the pan so the chicken gets a nice golden crust—this locks in the juices and adds flavor. Cook for about 4-5 minutes on each side until browned but not fully cooked through since it will finish cooking in the sauce.

Step 2: Build the Ají Amarillo Sauce

In the same skillet, reduce the heat to medium and add a tablespoon of olive oil. Toss in the finely diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes. Stir in the ají amarillo paste and ground cumin, letting those wonderful aromas bloom for a minute or two. Pour in the chicken broth and give it a stir—then add your heavy cream or evaporated milk. If the sauce feels a bit tangy, a pinch of sugar brings harmony. Let it simmer gently for 5-7 minutes until it thickens slightly.

Step 3: Finish Cooking the Chicken in the Sauce

Return the seared chicken to the skillet, nestling it into the sauce. Cover and let it cook for another 10-12 minutes on low heat until the chicken is fully cooked and tender. This is when the flavors truly meld, and the chicken absorbs that luscious ají amarillo sauce. Check occasionally to make sure the sauce isn’t burning—just keep it at a gentle simmer.

Step 4: Prepare the Crispy Plantains

While the chicken is cooking, peel your ripe plantains and slice them diagonally for more surface area. Heat oil in a frying pan over medium-high heat until shimmering. Fry the plantain slices in batches, flipping once, until they’re golden and crisp on the outsides but tender inside—usually about 2-3 minutes per side. Drain on paper towels and season lightly with salt. These make the perfect crunchy and slightly sweet contrast to that creamy sauce.

How to Serve Churu Chicken Amarillo with Creamy Ají Amarillo Sauce and Crispy Plantains Recipe

A bowl with a dark inside and brown outside filled with a bed of white rice at the bottom layer, topped with five pieces of golden brown grilled chicken with charred spots, covered in a creamy yellow sauce speckled with green herbs. In the center, there is a small pile of thinly sliced white onions and three red chili strips, garnished with fresh green cilantro leaves scattered over the dish. The bowl sits on a white marbled surface with a colorful cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped cilantro on top—it adds that fresh, green flavor that perfectly balances the creamy and spicy notes. Sometimes I add a squeeze of fresh lime juice to brighten everything up right before serving. It’s a small touch, but trust me, it makes a difference!

Side Dishes

This dish pairs beautifully with simple cooked white rice or quinoa, which soak up every last bit of the sauce. I’ve also served it alongside a crisp green salad or lightly steamed vegetables when I want to add a fresh element to the meal.

Creative Ways to Present

For special occasions, I like to serve this in shallow bowls with the chicken nestled on a bed of vibrant yellow rice (saffron or turmeric rice works great) alongside a small pile of the crispy plantains arranged artfully. A few cilantro sprigs and thinly sliced radishes add just the right pop of color. It’s simple yet visually inviting—your guests will be impressed before the first bite!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the creamy ají amarillo sauce keeps the chicken moist and flavorful for up to 3 days. Just keep the plantains separate if you want to keep their crispness—they tend to get soggy if mixed in.

Freezing

Freezing works well if you freeze the chicken and sauce without the plantains. I usually portion it into single-serving containers. When thawed and reheated, the sauce stays creamy, though it’s best to add fresh plantains when you serve for optimum texture.

Reheating

To reheat, gently warm the chicken and sauce over low to medium heat on the stove, stirring occasionally to prevent the cream from separating. Adding a splash of chicken broth or cream can revive the sauce’s consistency if needed. I always re-fry or bake new plantains for that perfect crisp every time.

FAQs

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

If you can’t find ají amarillo paste, mix 1 teaspoon turmeric with ½ teaspoon paprika for color and a mild smoky flavor. It won’t be exactly the same, but will mimic some of the warmth and color that the paste provides.
Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are leaner and cook a bit faster, so watch them closely to avoid drying out. Searing well and finishing in the sauce will help keep them tender.
How ripe should the plantains be for frying?

Look for plantains that are mostly yellow with some black spots for the ideal sweet flavor and soft texture. If they’re too green, they’ll be firmer and less sweet, which alters the dish’s balance.

Final Thoughts

This Churu Chicken Amarillo with Creamy Ají Amarillo Sauce and Crispy Plantains Recipe feels like a little trip to Peru right in your own kitchen. It’s got that perfect balance of creamy, spicy, sweet, and crispy that keeps you coming back for more. I hope you enjoy making it as much as I do—it’s one of those dishes that makes weeknights feel a bit more special with little effort. Trust me, once you try this recipe, it’ll become one you reach for again and again.