Churu Chicken Amarillo
Churu Chicken Amarillo is a vibrant Peruvian main course featuring tender chicken in a creamy, mildly spicy sauce made with ají amarillo peppers. This flavorful dish is rich in protein, easy to customize, and pairs perfectly with rice or quinoa. It’s a nutritious, budget-friendly recipe that brings a taste of Peru to your table.
Ingredients
- 1 lb chicken thighs or breasts boneless, skinless
- 2 tbsp ají amarillo paste or substitute with blended yellow bell peppers
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 cup chicken broth
- 1 cup evaporated milk
- 2 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Clean and pat dry the chicken. Marinate with lime juice, garlic, cumin, salt, and pepper. Let it rest in the fridge for 30 minutes.
- Blend ají amarillo paste, onion, garlic, and chicken broth until smooth. Set the mixture aside.
- Heat olive oil in a skillet over medium heat. Brown the marinated chicken pieces on all sides, about 5 minutes per side.
- Pour the ají amarillo sauce over the chicken. Stir in evaporated milk and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
- Plate the chicken with the sauce, garnished with fresh cilantro. Serve with steamed rice or quinoa for a complete meal.
Notes
Additional Tips
- For extra flavor, marinate the chicken for 2 hours.
- Adjust the spice level by adding more or less ají amarillo paste.
- Garnish with sliced hard-boiled eggs for a traditional Peruvian touch.