Description
Churu Chicken Amarillo is a creamy, flavorful dish featuring succulent chicken thighs or breasts cooked in a vibrant ajà amarillo sauce enriched with aromatic spices, garlic, onions, and finished with a luscious cream. This Peruvian-inspired recipe offers a perfect balance of heat, creaminess, and freshness, ideal for a comforting dinner served alongside rice, quinoa, or fried plantains.
Ingredients
Scale
Chicken
- 1 lb Chicken Thighs or Breasts
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
Seasonings and Sauce
- 1 tsp Ground Cumin
- 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 (optional)
Garnish
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Prepare and Season the Chicken: Rub the chicken thighs or breasts evenly with salt and black pepper. Let them rest for about 10 minutes to allow the seasoning to penetrate.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add more oil if needed and sauté the chopped yellow onion until translucent, about 5 minutes. Add the minced garlic and ground cumin, stirring until fragrant for about 1 minute.
- Add Ajà Amarillo Paste: Stir in the ajà amarillo paste and let it simmer for 2 minutes to deepen the flavors.
- Make the Sauce Base: Gradually pour in the chicken broth, scraping the bottom of the skillet to incorporate any browned bits. Bring to a gentle simmer.
- Add Cream and Simmer: Stir in the heavy cream or evaporated milk and simmer until the sauce is smooth and slightly thickened. Return the seared chicken to the skillet, spoon the sauce over the chicken, and let simmer together for an additional 5 minutes.
- Adjust and Garnish: Taste the sauce and adjust the seasoning with additional salt, pepper, or sugar if needed. Garnish with freshly chopped cilantro and serve hot with your choice of rice, quinoa, or fried plantains.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs will provide more flavor and juiciness.
- If ajà amarillo paste is unavailable, yellow chili paste or a mild chili pepper paste can be used as alternatives.
- For a lighter sauce, evaporated milk can replace heavy cream without sacrificing creaminess.
- Adjust the amount of ajà amarillo paste according to your preferred spice level.
- Serve with neutral grains like rice or quinoa to balance the rich and spicy sauce.
