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Spicy Churu Chicken Amarillo

Irresistibly Spicy Churu Chicken Amarillo for Cozy Nights

Spicy Churu Chicken Amarillo is a creamy and flavorful Peruvian dish that perfectly balances heat and creaminess.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs/Breasts Substitute with tofu or seitan for a vegetarian option.
  • 1 teaspoon Salt Enhances overall flavor; adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground is preferred.
For the Sauce
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil.
  • 1 medium Yellow Onion Can substitute with shallots.
  • 3 cloves Garlic Cloves Garlic powder can be used in a pinch.
  • 2 tablespoons Aji Amarillo Paste Provides smokiness and heat; substitute with turmeric and paprika if desired.
  • 1 teaspoon Ground Cumin Can be omitted if unavailable.
  • 1 cup Heavy Cream/Evaporated Milk Use coconut milk for a dairy-free alternative.
  • 1 cup Chicken Broth Vegetable broth can serve as a substitute.
  • 1 teaspoon Sugar (Optional) Replace with honey or maple syrup if preferred.
For Serving
  • 1/4 cup Fresh Cilantro (Garnish) Omit if not available.
  • 2 cups Cooked White Rice or Quinoa Substitute with cauliflower rice for a low-carb option.
  • 1 cup Fried Plantains Can replace with fried potatoes or polenta.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by seasoning the boneless, skinless chicken thighs or breasts with salt and black pepper. Allow to sit for about 10 minutes.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes per side until golden brown.
  3. In the same skillet, add the diced yellow onion and sauté for approximately 3-4 minutes until translucent.
  4. Stir in the minced garlic and ground cumin, cooking for an additional 1-2 minutes until fragrant.
  5. Mix in the aji amarillo paste, cooking it for about 2 minutes.
  6. Pour in the chicken broth and heavy cream, stirring until well combined. Simmer for about 5 minutes.
  7. Return the cooked chicken to the skillet, nestling it into the sauce and spooning the sauce over it. Simmer for an additional 5 minutes.
  8. Remove from heat and garnish with freshly chopped cilantro. Serve immediately over cooked white rice or quinoa, or alongside fried plantains.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Adjust spice levels based on preferences, and consider storing the sauce separately if preparing in advance.

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