Description
Churu Chicken Amarillo is a rich and vibrant Peruvian dish featuring tender chicken simmered in a creamy, spicy ají amarillo sauce. This dish brings the flavors of Lima to your kitchen, blending Peruvian spices, fresh herbs, and a bold amarillo pepper sauce. Whether you’re making it for a special occasion or a cozy family dinner, this easy Peruvian chicken recipe will transport your taste buds straight to South America!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or bone-in thighs for extra flavor)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 garlic cloves, minced
- Juice of 1 lime
For the Amarillo Sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 ají amarillo peppers, seeded and chopped (or 2 tbsp ají amarillo paste)
- 1 cup evaporated milk (or unsweetened almond milk for dairy-free)
- ½ cup chicken broth (or vegetable broth)
- ¼ cup freshly grated Parmesan cheese (or nutritional yeast for dairy-free)
Instructions
: Marinate and Cook the Chicken
- In a bowl, season the chicken with salt, pepper, cumin, paprika, and garlic. Let it marinate for 30 minutes (or overnight for deeper flavor).
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5-6 minutes per side, until golden brown. Remove from skillet and set aside.
Step 2: Make the Amarillo Sauce
- In the same skillet, add 2 tbsp olive oil and sauté onions until soft (about 3 minutes).
- Stir in ají amarillo peppers (or paste) and cook for 2 more minutes.
- Slowly pour in evaporated milk, broth, and Parmesan cheese, stirring constantly.
- Simmer the sauce for 5 minutes, then blend until smooth using an immersion blender (or regular blender).
Step 3: Combine and Simmer
- Return the chicken to the skillet, spooning sauce over the top.
- Cover and simmer for 10-15 minutes, or until chicken reaches 165°F (75°C).
Step 4: Serve and Enjoy!
- Garnish with fresh cilantro and serve hot over rice, quinoa, or roasted potatoes.
Notes
- For a milder sauce, remove all seeds from the ají amarillo peppers.
- Can’t find fresh ají amarillo? Substitute with 3 tbsp ají amarillo paste.
- To make it dairy-free, swap evaporated milk for unsweetened almond milk and use nutritional yeast instead of Parmesan.
- Leftovers? Store in an airtight container in the fridge for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 15gr
- Saturated Fat: 4g
- Unsaturated Fat: 9gr
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2gr
- Protein: 35gr
- Cholesterol: 85mg
Keywords: Churu Chicken Amarillo, Peruvian chicken recipe, ají amarillo sauce, easy Peruvian dish, traditional Lima cuisine