Description
Churu Chicken Amarillo is a vibrant and creamy Peruvian-inspired dish featuring tender chicken thighs or breasts simmered in a rich and flavorful ajà amarillo sauce. This comforting meal perfectly balances heat, creaminess, and fresh herbs, making it an exciting dinner option that pairs wonderfully with rice, quinoa, or plantains.
Ingredients
Scale
Protein
- 1 lb Chicken Thighs/Breasts
Seasonings & Spices
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
Sauce Components
- 2 tbsp Olive Oil
- 2 tbsp Ajà Amarillo Paste
- 1 medium Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Chicken Broth
- 1 cup Heavy Cream or Evaporated Milk
- 1 tbsp Sugar
Garnish
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Season Chicken: Rub the chicken thighs or breasts evenly with salt and black pepper. Let them rest for about 10 minutes to absorb the seasoning.
- Sear Chicken: Heat a splash of olive oil in a skillet over medium-high heat. Add the chicken carefully and sear for 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add a little more olive oil if necessary. Sauté the chopped yellow onion until translucent, about 5 minutes. Add minced garlic and ground cumin, stirring continuously until aromatic for about 1 minute.
- Add Ajà Amarillo Paste: Stir in the ajà amarillo paste and let it simmer gently for 2 minutes to deepen the flavors.
- Deglaze and Simmer Sauce: Gradually pour in the chicken broth, scraping the skillet’s bottom to lift flavorful browned bits. Bring to a gentle simmer.
- Add Cream and Chicken: Stir in the heavy cream or evaporated milk, simmering until the sauce is smooth and slightly thickened. Return the seared chicken to the skillet and spoon sauce over it. Let everything simmer together for 5 minutes for flavors to meld.
- Final Touches and Serve: Taste the sauce and adjust seasoning if necessary by adding more salt or sugar. Garnish with freshly chopped cilantro. Serve hot with rice, quinoa, or fried plantains for a complete meal.
Notes
- Use chicken thighs for juicier, richer flavor, but breasts work well if you prefer leaner meat.
- If ajà amarillo paste is unavailable, substitute with a blend of yellow chili peppers or a mild chili paste for heat and color.
- Heavy cream adds richness, while evaporated milk offers a lighter, lower-fat alternative.
- Adjust the amount of sugar based on your preference to balance the sauce’s heat and acidity.
- Ensure the skillet is hot enough before searing the chicken to achieve a nice golden crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
