Peruvian Chicken Amarillo
Hola! If you’ve ever wondered what happens when a Florida girl meets the fiery, golden soul of Peruvian cuisine, Churu Chicken Amarillo is the delicious answer. The first time I tasted this dish, I was transported straight to a bustling Peruvian kitchen filled with the aroma of garlic, cumin, and that unmistakable warmth of aji amarillo paste. This creamy, spicy chicken is vibrant yet comforting, simple yet full of depth. It’s the kind of meal that turns an ordinary dinner into a flavorful escape. Whether it’s a quick weeknight dish or a special weekend meal, this recipe brings Peru right to your table.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Peruvian |
| Best Season | Year-round |
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes, this Peruvian chicken recipe is perfect for busy weeknights.
- Bold, vibrant flavors: The aji amarillo paste brings a spicy, slightly fruity heat that makes every bite unforgettable.
- Creamy and comforting: The combination of cream, garlic, and cumin creates a luscious sauce that coats each piece of chicken beautifully.
- Versatile serving options: Serve it with rice, quinoa, or fried plantains for a complete meal.
- A taste of Peru at home: Experience the beauty of Latin cuisine without needing specialty equipment or hard-to-find ingredients.
Churu Chicken Amarillo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Churu Chicken Amarillo is a creamy, spicy Peruvian dish made with aji amarillo chili paste, tender chicken, and a luscious golden sauce. It’s bold, comforting, and ready in just 30 minutes—perfect for weeknight dinners or special occasions.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons aji amarillo paste
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or evaporated milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Optional: 1/4 teaspoon sugar
- Fresh cilantro, chopped (for garnish)
- Cooked white rice or quinoa (for serving)
- Fried plantains (for serving)
Instructions
1. Season chicken with salt and pepper and let it sit for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown, about 4–5 minutes per side. Remove and set aside.
3. In the same skillet, sauté the diced onions until translucent. Add garlic and cumin, stirring until fragrant.
4. Add the aji amarillo paste and cook for 2 minutes, letting it deepen in color and flavor.
5. Pour in chicken broth, scraping up the browned bits from the skillet.
6. Stir in heavy cream or evaporated milk and let the sauce simmer for 5 minutes until slightly thickened.
7. Return chicken to the skillet and spoon the sauce over it. Simmer another 5 minutes until the chicken is fully coated and tender.
8. Garnish with chopped cilantro and serve with rice, quinoa, or fried plantains.
Notes
Adjust spice by adding more or less aji amarillo paste.
Use evaporated milk for a lighter, authentic Peruvian touch.
Add a pinch of sugar to balance the heat.
Make the sauce ahead and reheat before serving for easier prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons aji amarillo paste
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or evaporated milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Optional: 1/4 teaspoon sugar
- Fresh cilantro, chopped (for garnish)
- Cooked white rice or quinoa (for serving)
- Fried plantains (for serving)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken | Use thighs for tenderness or breasts for a leaner dish. |
| Aji amarillo paste | Adjust to taste: more for spice, less for mildness. |
| Onion | Finely dice so it melts into the creamy sauce. |
| Garlic | Freshly minced garlic enhances aroma and depth. |
| Cream | Use heavy cream for richness or evaporated milk for lighter texture. |
| Cumin | Adds earthy warmth that balances the heat. |
| Broth | Scrape up browned bits for maximum flavor. |
| Cilantro | Adds a pop of freshness and color at the end. |
Step-by-Step Instructions
- Season the chicken with salt and pepper, then let it sit for 10 minutes to absorb flavor.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes on each side until golden brown. Remove and set aside.
- Sauté the onions in the same skillet until translucent. Add garlic and cumin, stirring until fragrant.
- Stir in aji amarillo paste and cook for 2 minutes to release its color and flavor.
- Pour in chicken broth, scraping up any browned bits from the pan to enrich the sauce.
- Add cream and stir until smooth, then let the sauce simmer for 5 minutes until slightly thickened.
- Return the chicken to the skillet, spoon the sauce over it, and simmer another 5 minutes until fully coated.
- Garnish and serve with fresh cilantro, rice, or fried plantains for the perfect Peruvian meal.
Helpful Tips
- Let the chicken rest before slicing so it stays juicy.
- Use evaporated milk for a lighter, less rich version.
- Add a touch of sugar if the sauce tastes too spicy or sharp.
- Double the sauce if you love extra creaminess for rice or quinoa.
Expert Tips for the Best Results
- Use a cast-iron or stainless skillet to achieve a beautiful golden sear.
- Aji amarillo paste varies in heat, so taste before adding extra.
- Simmer the sauce gently; boiling may cause the cream to separate.
- For added authenticity, serve with a side of fried yuca or plantains.
Recipe Variations
- Aji Amarillo Pasta Sauce: Toss the sauce with linguine and shredded chicken for a Latin fusion pasta dish.
- Vegetarian Version: Replace chicken with sautéed mushrooms or chickpeas for a creamy meat-free option.
- Spicy Amarillo Bowl: Serve over quinoa with avocado and grilled corn for a nutritious twist.
- Coconut Amarillo Chicken: Swap cream for coconut milk to add tropical sweetness and depth.
Make Ahead & Freezer Tips
Prepare the sauce a day in advance and store it in the fridge. When ready, reheat gently and add freshly cooked chicken. You can also freeze both sauce and chicken in an airtight container for up to 3 months. Thaw overnight and reheat on the stovetop for best texture.
Serving Suggestions
Serve Churu Chicken Amarillo over fluffy white rice or quinoa, topped with a sprinkle of cilantro. Add fried plantains on the side for a sweet contrast. The golden sauce pairs beautifully with simple steamed veggies or crisp green salad.
Pairing Ideas
Pair this dish with a chilled Sauvignon Blanc or a refreshing lime soda. For sides, consider Peruvian corn, roasted potatoes, or cassava fries to round out the meal.
Storage and Reheating Tips
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat on low heat on the stovetop with a splash of broth or cream to restore its silky texture. For microwave reheating, cover and heat in short intervals, stirring between each.
Frequently Asked Questions (FAQs)
What is aji amarillo paste? It’s a bright yellow Peruvian chili paste with moderate heat and fruity notes, essential to authentic Peruvian dishes.
Can I make this less spicy? Yes, reduce the aji amarillo to 1 tablespoon and add extra cream to balance the flavor.
Can I use chicken breasts instead of thighs? Absolutely, they cook quickly and work well in this sauce.
Can I substitute the cream? Yes, evaporated milk or coconut milk both make excellent alternatives.
Can this be made dairy-free? Yes, use coconut milk or cashew cream instead of dairy.
What sides go best with it? White rice, quinoa, or fried plantains complement the dish perfectly.
How long can I store leftovers? Up to 4 days in the fridge or 3 months in the freezer.
Nutrition Info
| Serving Size | 1 serving |
|---|---|
| Calories | 400 kcal |
| Protein | 35 g |
| Carbohydrates | 8 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Cholesterol | 80 mg |
| Sodium | 500 mg |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Churu Chicken Amarillo is a creamy, spicy, and joyfully vibrant dish that captures the heart of Peruvian cuisine. With just a few simple ingredients and 30 minutes, you can turn any evening into a flavorful celebration. Gather your family, grab a spoon, and dive into this golden bowl of comfort tonight.
Love comfort food? Check out our Vegan Tomato & Roasted Vegetable Risotto .
