How to Make Churu Chicken Amarillo

Churu Chicken Amarillo is a mouthwatering dish that combines the bold, rich flavors of Peruvian cuisine with a comforting homemade touch. The bright, vibrant amarillo (yellow) sauce, made with Peruvian amarillo peppers, creates a creamy and slightly spicy base that pairs perfectly with tender chicken. This dish is perfect for family dinners, special occasions, or even meal prep. Below, you’ll find a detailed recipe complete with ingredient measurements, step-by-step instructions, and expert tips to ensure your Churu Chicken Amarillo comes out perfectly every time.

Peruvian cuisine is renowned for its use of diverse spices, fresh ingredients, and bold flavors. Among its signature dishes, chicken in amarillo sauce stands out for its balance of creaminess, spiciness, and vibrant color. This dish is not only visually stunning but also easy to prepare with the right ingredients and a little care. Whether you’re a fan of Latin flavors or simply looking for a new recipe to impress your loved ones, Churu Chicken Amarillo will become a favorite in your kitchen.

Let’s dive into the details so you can recreate this flavorful masterpiece at home.

Ingredients

Here are the ingredients you will need to prepare Churu Chicken Amarillo:

the Chicken:

• 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

the Amarillo Sauce:

• 2 tablespoons olive oil (extra for the sauce)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons Peruvian amarillo paste (available at Latin specialty stores or online)
• 1/4 cup chicken stock
• 1/4 cup heavy cream
• 1/4 cup evaporated milk
• 1/4 cup queso fresco or feta cheese, crumbled
• 1 teaspoon ground cumin
• 1 teaspoon turmeric (for extra yellow color, optional)
• 1 teaspoon paprika
• Salt and pepper to taste

Serving:

• Steamed rice or quinoa
• Fresh cilantro (for garnish)
• Sliced hard-boiled eggs (optional)
• Black olives (optional)

Step-by-Step Instructions

1: Prepare the Chicken

1. Begin by seasoning your chicken breasts or thighs with salt, pepper, and garlic powder. Make sure to coat both sides evenly.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set it aside on a plate to rest.

2: Sauté Aromatics

1. In the same skillet, add another 2 tablespoons of olive oil and reduce the heat to medium-low.
2. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.

3: Create the Amarillo Sauce

1. Add the Peruvian amarillo paste to the skillet and stir it into the onion-garlic mixture. Let it cook for 1-2 minutes to release its flavor.
2. Pour in the chicken stock, stirring constantly to create a smooth consistency. Simmer for 2 minutes.
3. Lower the heat and stir in the heavy cream, evaporated milk, and queso fresco (or feta cheese). Mix well until the sauce becomes creamy.
4. Season the sauce with ground cumin, turmeric (if using), paprika, and additional salt and pepper to taste.
5. Let the sauce simmer on low heat for 5 minutes, stirring occasionally, until it thickens slightly.

4: Combine the Chicken and Sauce

1. Return the cooked chicken to the skillet, nestling it into the amarillo sauce.
2. Spoon the sauce over the chicken to coat it thoroughly.
3. Cover the skillet and let the chicken simmer in the sauce for another 5 minutes to absorb the flavors.

5: Serve and Enjoy

1. Serve the Churu Chicken Amarillo over a bed of steamed rice or quinoa for a complete meal.
2. Garnish with fresh cilantro for a pop of color and flavor.
3. Add optional toppings such as sliced hard-boiled eggs or black olives for a more traditional Peruvian touch.

Tips for Perfecting the Dish

• Choosing the Chicken: While chicken breasts are leaner, chicken thighs are more forgiving and stay juicier, especially when simmered in the sauce.
• Adjusting Spice Levels: Peruvian amarillo paste has a mild heat. If you prefer a spicier dish, add a small amount of chili powder or a diced jalapeño.
• Creamy Texture: For an ultra-creamy sauce, blend the amarillo sauce in a blender before adding it to the chicken. This step ensures a silky consistency.
• Balancing Flavors: Taste the sauce as you cook and adjust the salt, pepper, or cheese to balance the creamy and spicy notes.

Variations

Vegetarian Option:

Replace the chicken with roasted vegetables like zucchini, bell peppers, and mushrooms. Alternatively, use tofu or paneer as a protein substitute.

Seafood Twist:

Swap the chicken for shrimp or white fish such as cod or tilapia. Cook the seafood separately and add it to the sauce just before serving to prevent overcooking.

Low-Carb Version:

Serve the dish with cauliflower rice or zucchini noodles instead of regular rice to reduce the carbohydrate content.

Nutty Variation:

Blend a handful of toasted cashews or peanuts into the amarillo sauce for a nutty flavor and thicker consistency.

Conservation and Storage

Churu Chicken Amarillo stores well, making it an excellent meal prep option. Here’s how to store and reheat the dish:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, transfer the cooled chicken and sauce into a freezer-safe container. Freeze for up to 2 months.
• Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in a skillet over low heat, stirring occasionally to prevent the sauce from separating. Add a splash of milk or chicken stock if the sauce becomes too thick during reheating.

Serving Suggestions

Churu Chicken Amarillo is versatile and pairs well with a variety of sides and beverages. Here are some serving ideas:

1. Sides:
   • Steamed white or jasmine rice to soak up the delicious sauce.
   • Quinoa for a healthier, protein-rich option.
   • A simple green salad with a tangy vinaigrette to balance the richness of the dish.
2. Toppings:
   • Sliced hard-boiled eggs for a traditional Peruvian garnish.
   • Black olives for a salty contrast.
3. Beverages:
   • A refreshing glass of chicha morada (Peruvian purple corn drink).
   • A dry white wine like Sauvignon Blanc or Chardonnay to complement the creamy sauce.

Frequently Asked Questions

Can I use fresh amarillo peppers instead of the paste?

Yes, you can use fresh amarillo peppers if they are available. Simply deseed, chop, and sauté them with the onions and garlic before blending them into the sauce.

What can I substitute for Peruvian amarillo paste?

If you can’t find amarillo paste, use a combination of yellow bell peppers and a mild chili paste. Blend the bell peppers until smooth and adjust the spice level with the chili paste.

Can I make the sauce ahead of time?

Absolutely! You can prepare the amarillo sauce up to 2 days in advance and store it in the refrigerator. Reheat it gently before adding the chicken.

Conclusion

Churu Chicken Amarillo is a flavorful and visually stunning dish that celebrates the vibrant essence of Peruvian cuisine. The creamy, slightly spicy amarillo sauce perfectly complements the tender chicken, making it a versatile meal for any occasion. Whether you’re hosting a dinner party or preparing a comforting weeknight dinner, this dish will leave everyone asking for seconds.

With its balance of bold flavors and simple preparation steps, Churu Chicken Amarillo is a recipe worth mastering. Experiment with variations, adjust the spice levels to suit your taste, and pair it with your favorite sides for a complete and satisfying meal. Bon appétit!

How to Make Churu Chicken Amarillo

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• Total Time: 2 servings
• Yield: Main Course

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Description

A flavorful, creamy, and mildly spicy chicken dish inspired by Peruvian cuisine. This dish combines tender chicken with a vibrant amarillo sauce, enhanced by the rich umami of churu (fermented soybean paste). Perfect for serving with rice or roasted vegetables.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ cup aji amarillo paste (Peruvian yellow pepper paste)
• ¼ cup churu (fermented soybean paste)
• ½ cup chicken broth
• ½ cup heavy cream or coconut milk
• Salt to taste
• Fresh cilantro for garnish

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Instructions

• Prepare the Chicken: Season chicken breasts with salt, pepper, cumin, and paprika.
• Sear: Heat olive oil in a pan over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
• Make the Sauce: In the same pan, sauté onions and garlic until soft. Add aji amarillo paste and churu, stirring well.
• Simmer: Pour in chicken broth and bring to a gentle simmer. Add the chicken back to the pan. Cover and cook for 10-12 minutes until the chicken is fully cooked.
• Finish with Cream: Stir in the heavy cream and cook for another 2 minutes. Adjust seasoning if needed.
• Serve: Garnish with fresh cilantro and serve hot with rice or roasted vegetables.

Notes

• Adjust the spice level by increasing or decreasing the aji amarillo paste.
• Substitute coconut milk for a dairy-free version.
• Churu can be replaced with miso if unavailable.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Peruvian Fusion

Keywords: Peruvian, aji amarillo, churu, spicy chicken, creamy chicken