There’s something undeniably captivating about the moment you take that first whiff of spices wafting through the air, evoking the heart and soul of Peruvian cuisine. Enter Churu Chicken Amarillo, a dish that feels both comforting and exotic—a harmony of creamy ají amarillo sauce that dances alongside tender chicken, and it all comes together in a way that’s incredibly simple yet utterly delightful. I stumbled upon this recipe while searching for ways to add flair to busy weeknight dinners, and let me tell you, it quickly became a family favorite.
Imagine serving a bowl filled with vibrant yellow sauce, the warmth of cumin mingling with the fruity heat of ají amarillo, all while offering a creamy texture that envelops your senses. Whether you’re entertaining guests or simply looking to spice up your everyday meals, Churu Chicken Amarillo promises to transform any ordinary night into a flavorful celebration. Join me as we explore this creamy, spicy, and wholly customizable dish that not only satisfies but also invites everyone to come back for seconds!
Why is Churu Chicken Amarillo Spicy Peruvian a Must-Try?
Flavor Explosion: The creamy ají amarillo sauce creates an irresistible taste sensation, balancing spice and sweetness that will tantalize your taste buds.
Easy Preparation: Perfect for busy weeknights, this dish is a simple one-pan recipe that saves time without sacrificing flavor.
Crowd-Pleasing: Ideal for dinner parties or family meals, it’s a guaranteed hit that will leave everyone raving about your cooking.
Customizable Goodness: Whether you prefer chicken, shrimp, or extra veggies, adapt it to your taste and dietary needs.
Comforting Texture: The velvety sauce envelops tender chicken, making each bite a warm embrace on chilly evenings.
Transform mealtime into a festivity with Churu Chicken Amarillo, and don’t forget to check out our tips for serving it with perfect sides!
Churu Chicken Amarillo Spicy Peruvian Ingredients
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For the Chicken
• 1.5 lb boneless, skinless chicken thighs or breasts – This protein forms the delicious base of your Churu Chicken Amarillo; chicken tenders work for quicker cooking.
• 1 Tbsp olive oil – Used for searing the chicken, adds flavor; feel free to substitute with vegetable oil if preferred.
• 1 tsp salt – Essential for enhancing the chicken’s natural flavor; adjust based on dietary needs.
• ½ tsp black pepper – Provides a mild heat that complements the other flavors; omit for a milder dish. -
For the Sauce
• 3 Tbsp ají amarillo paste – The star ingredient delivering a fruity heat and vibrant color; a pinch of paprika and turmeric can substitute for a milder taste.
• 1 medium yellow onion, finely diced – Adds a touch of sweetness and aroma to your sauce when sautéed.
• 3 garlic cloves, minced – Infuses the dish with rich flavor.
• ½ cup chicken broth – Moisture and depth for the sauce; vegetable broth can be used for a vegetarian spin.
• ½ cup heavy cream or evaporated milk – Creates that luscious, creamy texture; coconut milk is a great dairy-free option.
• 1 tsp ground cumin – A warm spice that harmonizes beautifully with other ingredients.
• Optional: ¼ tsp sugar – Balances the sauce’s heat; adjust based on personal taste. -
Optional Garnishes/Sides
• Fresh cilantro – A bright burst of flavor to garnish your dish.
• Cooked white rice or quinoa – Perfect bases to soak up the creamy sauce.
• Fried plantains – Adds a sweet contrast that pairs wonderfully with the spices.
With these ingredients at hand, you’re ready to dive into the delightful world of Churu Chicken Amarillo, bringing the vibrant flavors of Peruvian cuisine right into your kitchen!
How to Make Churu Chicken Amarillo
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Prep Chicken: Rub the chicken thighs or breasts with salt and pepper, allowing them to rest for about 10 minutes. This ensures the flavors penetrate the meat beautifully.
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Sear Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temp should reach 165°F). Remove the chicken and set aside.
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Sauté Onions and Garlic: In the same skillet, add more oil if necessary. Sauté the diced onion for about 5 minutes until it becomes translucent. Then, add minced garlic and ground cumin, cooking everything together for another minute until fragrant.
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Make Sauce: Stir in 3 tablespoons of ají amarillo paste, cooking for 2 minutes. Next, pour in the chicken broth, scraping the savory browned bits from the pan. Bring the mixture to a simmer, allowing the flavors to meld.
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Finish Sauce: Mix in the heavy cream or evaporated milk and stir until the sauce is smooth and slightly thickened, creating that delightful creamy texture.
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Combine: Return the seared chicken to the skillet and spoon the rich sauce over it. Let it simmer for an additional 5 minutes, ensuring the chicken absorbs all the wonderful flavors.
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Taste and Adjust: Before serving, taste your sauce and adjust seasoning as needed. If desired, sprinkle in the optional sugar to balance out the heat. Garnish with freshly chopped cilantro for an extra pop of flavor.
Optional: Serve with a side of fried plantains for a delightful contrast!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Churu Chicken Amarillo is perfect for meal prep, allowing you to enjoy home-cooked goodness with minimal effort on busy weeknights! You can season and sear the chicken up to 24 hours in advance; simply refrigerate it in an airtight container to maintain its juiciness. Additionally, the creamy ají amarillo sauce can be prepared and stored in the refrigerator for up to 3 days. To maintain its quality, avoid mixing the sauce with the chicken until you’re ready to serve—it helps keep everything fresh and tasty. When ready to eat, just combine the chicken with the prepared sauce in a skillet, heat until warmed through, and enjoy your delicious Churu Chicken Amarillo with your favorite sides!
Storage Tips for Churu Chicken Amarillo
Fridge: Store leftovers in an airtight container for up to 3 days. The flavors meld beautifully over time, making it even tastier!
Freezer: If you want to save it for later, freeze in a suitable container for up to 3 months. Perfect for meal prepping weekday dinners!
Reheating: When ready to enjoy again, thaw in the fridge overnight. Reheat in a skillet over low heat, adding a splash of chicken broth to restore creaminess.
Room Temperature: For safety reasons, do not leave cooked Churu Chicken Amarillo out at room temperature for longer than 2 hours.
Expert Tips for Churu Chicken Amarillo
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Adjust Spice Levels: Start with 3 tablespoons of ají amarillo paste and adjust according to your taste. A bit more adds kick, while a little less keeps it mild.
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Don’t Overcook Chicken: Ensure chicken reaches an internal temperature of 165°F but avoid overcooking to maintain tenderness. Use a meat thermometer for best results.
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Substitute Wisely: Replace heavy cream with evaporated milk for a lighter sauce or coconut milk for a dairy-free option. Both will still yield a creamy texture.
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Flavorful Finish: Taste the sauce before serving; adding a pinch of sugar balances the heat perfectly. Always adjust seasoning to suit your palate.
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Meal Prep Perfection: Leftovers improve in flavor the next day! Store in an airtight container for up to 3 days, and reheat with a splash of broth for a creamy consistency.
Enjoy making your very own Churu Chicken Amarillo and share this delightful dish with friends and family!
What to Serve with Churu Chicken Amarillo?
Transform your dinner table into a Peruvian fiesta with vibrant accompaniments that enhance the creamy and spicy chicken, creating a meal everyone will remember.
- Fluffy White Rice: Perfect for soaking up the rich ají amarillo sauce, making each bite a burst of flavor that comforts the soul.
- Quinoa Salad: Packed with protein and a nutty flavor, it adds a delightful crunch and freshness, balancing the creamy dish beautifully.
- Fried Plantains: The sweet contrast of the crispy, caramelized plantains against the spicy chicken elevates the dish into a tropical delight.
- Roasted Vegetables: A medley of seasonal veggies drizzled in olive oil rounds out your plate and adds color while providing a satisfying, earthy flavor.
- Cilantro Lime Rice: Infused with zesty lime and fresh cilantro, it complements the spiciness of Churu Chicken Amarillo, enhancing the overall dining experience.
- Peruvian Corn Salad: A refreshing salad with sweet corn, tomatoes, and avocado adds a burst of texture and flavor, reminding everyone of summer days.
- A Light Malbec: This red wine pairs perfectly with the creamy, spicy elements, enhancing the flavors while offering a delightful sipping experience throughout the meal.
- Mango Sorbet: Finish your meal with a cool and refreshing sorbet that harmonizes the heat, providing a sweet escape for your palate.
Embrace these side dishes to create a well-rounded meal that showcases the essence of Peruvian cuisine!
Churu Chicken Amarillo Variations & Substitutions
Feel free to get creative and customize your Churu Chicken Amarillo to suit your taste buds!
- Seafood Delight: Swap chicken for shrimp, cooking until just pink for a lovely seafood twist.
- Vegetarian Version: Replace chicken with hearty vegetables like zucchini and bell peppers for a colorful vegetarian dish.
- Plant-Based Creamy: Use coconut cream instead of heavy cream for a rich and dairy-free experience.
- Heat Boost: Add diced jalapeños or a pinch of cayenne for an extra kick and embrace the spice!
- Nutty Flavor: Stir in a spoonful of almond butter for a unique, nutty depth that enhances the creaminess.
- Saffron Rice: Serve over saffron-infused rice for a luxurious touch that elevates this dish even further.
- Herb Infusion: Mix fresh herbs like basil or parsley into the sauce for a vibrant, aromatic finish.
- Quinoa Power: Serve with quinoa instead of rice for an added protein punch and a nutty flavor.
Each variation can turn this beloved classic into something new and exciting, keeping your meals fresh and delightful!
Churu Chicken Amarillo Spicy Peruvian Recipe FAQs
What kind of chicken should I use for Churu Chicken Amarillo?
Absolutely! You can use boneless, skinless chicken thighs or breasts for this dish. Chicken tenders are a great alternative as they cook faster while still providing a tender texture. Just ensure whatever cut you select is fresh for the best flavor!
How should I store leftovers?
Very! Leftovers can be stored in an airtight container in the fridge for up to 3 days. This delicious dish is actually known to improve in flavor after a day, as the spices meld beautifully. You can also reheat it on the stovetop, adding a splash of chicken broth to rehydrate the sauce.
Can I freeze Churu Chicken Amarillo?
Absolutely! You can freeze your Churu Chicken Amarillo for up to 3 months. Just make sure to use a suitable airtight container or freezer bag. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stove. Adding a splash of chicken broth will help maintain that creamy texture.
What if I can’t find ají amarillo paste?
No worries at all! If ají amarillo paste isn’t available, you can mix 1 teaspoon of turmeric with ½ teaspoon of paprika for a milder version. It won’t quite capture the same depth of flavor, but it will still give your dish a lovely color and a hint of warmth.
Is Churu Chicken Amarillo suitable for a gluten-free diet?
Yes, indeed! This dish is naturally gluten-free as long as you ensure any broths or substitutions used are also gluten-free. It’s a fantastic option for those needing to avoid gluten while still enjoying a creamy, flavorful meal.
Can I add vegetables to this recipe?
The more the merrier! Feel free to introduce vegetables like spinach, peas, or bell peppers to boost nutrition and flavor. You can sauté them along with the onions and garlic, or even stir them in at the end for a lovely fresh crunch!
Creamy Churu Chicken Amarillo Spicy Peruvian Delight at Home
Ingredients
Equipment
Method
- Rub the chicken thighs or breasts with salt and pepper, allowing them to rest for about 10 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temp should reach 165°F).
- In the same skillet, add more oil if necessary. Sauté the diced onion for about 5 minutes until it becomes translucent. Then, add minced garlic and ground cumin, cooking everything together for another minute until fragrant.
- Stir in 3 tablespoons of ají amarillo paste, cooking for 2 minutes. Next, pour in the chicken broth, scraping the savory browned bits from the pan. Bring the mixture to a simmer.
- Mix in the heavy cream or evaporated milk and stir until the sauce is smooth and slightly thickened.
- Return the seared chicken to the skillet and spoon the rich sauce over it. Let it simmer for an additional 5 minutes.
- Before serving, taste your sauce and adjust seasoning as needed. If desired, sprinkle in the optional sugar to balance out the heat.