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.
Ingredients
Scale
- 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
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