Churu Chicken Amarillo with Creamy Ají Amarillo Sauce and Crispy Plantains Recipe
Churu Chicken Amarillo is a vibrant Peruvian-inspired dish featuring tender chicken thighs simmered in a creamy and flavorful ají amarillo sauce. The sauce combines the unique heat and earthiness of ají amarillo paste with aromatics like garlic and onion, enriched by chicken broth and cream. Served with fresh cilantro, rice or quinoa, and fried plantains, this dish offers a comforting and exotic meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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 as substitute)
- 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
- Prepare the chicken: Pat the chicken thighs or breasts dry with paper towels. Season both sides evenly with salt and black pepper.
- Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add 1 tablespoon of olive oil if needed. Add the finely diced yellow onion and minced garlic. Cook over medium heat until the onion is translucent and fragrant, about 3-5 minutes.
- Add spices and paste: Stir in 3 tablespoons of ají amarillo paste (or the turmeric and paprika substitute), ground cumin, and optionally the ¼ teaspoon sugar. Cook while stirring for about 1-2 minutes to release the flavors.
- Deglaze and simmer: Pour in ½ cup chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Return the browned chicken pieces to the skillet.
- Add cream and cook: Pour in ½ cup heavy cream or evaporated milk. Stir gently to combine. Bring the sauce to a gentle simmer, reduce the heat to low, and cover. Simmer for about 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
- Finish and garnish: Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh cilantro. Serve hot over cooked white rice or quinoa accompanied by fried plantains for a complete meal.
Notes
- Ají amarillo paste can be found in Latin American grocery stores or online; turmeric and paprika are a good substitute if unavailable.
- Using chicken thighs will result in juicier and more flavorful meat compared to breasts.
- Heavy cream provides a richer sauce, but evaporated milk is a lighter alternative.
- Frying plantains adds a sweet contrast to the spicy savory chicken.
- Adjust the spice level by varying the amount of ají amarillo paste used.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Churu Chicken Amarillo, ají amarillo chicken, creamy Peruvian chicken, chicken thighs recipe, ají amarillo sauce