Churu Chicken Amarillo Recipe
Introduction
This Churu Chicken Amarillo Recipe Peruvian-inspired dish combines the rich taste of chicken with the bold kick of aji amarillo, a bright and tangy yellow chili pepper that brings both heat and depth to the recipe. The chicken is marinated and cooked in a luscious, creamy sauce that perfectly balances the smoky and slightly sweet notes of the pepper. Whether you’re a fan of Latin cuisine or just looking to try something new, Churu Chicken Amarillo is a delicious and easy way to bring bold, authentic flavors to your table.
Churu Chicken Amarillo is a bold and flavorful dish that brings together tender chicken and the unmistakable taste of aji amarillo, a popular Peruvian yellow chili pepper known for its bright color and rich, tangy heat. In this recipe, the chicken is marinated and cooked in a creamy, spicy sauce that combines the unique flavors of the chili with garlic, onions, and a hint of lime. The result is a dish that’s both comforting and full of exciting flavors—perfect for anyone looking to explore Latin cuisine. Whether served over rice, quinoa, or with a side of crispy vegetables, Churu Chicken Amarillo promises to be a crowd-pleaser at any dinner table.
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons aji amarillo paste (or fresh aji amarillo peppers, finely chopped)
- 1/2 cup chicken broth
- 1/2 cup coconut milk (or heavy cream for a richer version)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
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Prepare the Chicken
- Season the chicken breasts or thighs with salt, pepper, cumin, and paprika on both sides.
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Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3–4 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1–2 minutes, until fragrant.
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Cook the Chicken
- Push the onions and garlic to one side of the skillet and add the seasoned chicken to the pan.
- Cook the chicken for 5–7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
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Make the Aji Amarillo Sauce
- In the same skillet, add the aji amarillo paste (or chopped fresh aji amarillo peppers) and sauté for 1–2 minutes, allowing the flavors to meld.
- Pour in the chicken broth and coconut milk, stirring to combine and create a smooth sauce.
- Bring the mixture to a simmer and let it cook for 5 minutes to thicken slightly.
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Combine the Chicken and Sauce
- Return the cooked chicken to the skillet and spoon the sauce over the top.
- Let the chicken simmer in the sauce for an additional 5–7 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
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Finish with Lime
- Just before serving, squeeze fresh lime juice over the chicken for a bright, zesty finish.
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Garnish and Serve
- Garnish with freshly chopped cilantro, if desired.
- Serve the Churu Chicken Amarillo with rice, quinoa, or a side of vegetables to complete the meal.
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