Easy Churu Chicken Amarillo Recipe | Spicy Peruvian Chicken Dish
Cook Churu Chicken Amarillo with this easy recipe. Juicy chicken simmered in a bold Peruvian amarillo chili sauce with garlic, spices, and herbs for a vibrant, spicy, and flavorful dish perfect for adventurous dinners.
Equipment
- Large skillet or Dutch oven
- Blender for sauce
- Wooden spoon
- Knife and cutting board
Ingredients
- 2 lbs chicken thighs or breasts (bone-in preferred)
- 3 ají amarillo peppers (seeded, chopped)
- 1 jalapeño (optional, for extra heat)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp cumin
- ½ tsp turmeric
- 2 cups chicken broth
- ½ cup evaporated milk
- ½ cup heavy cream
- ½ cup roasted peanut paste (churu)
- Salt and pepper to taste
- Fresh cilantro and lemon juice for garnish
Instructions
- Prepare Chicken: Season chicken with salt, pepper, and cumin. Brown in skillet until golden, then set aside.
- Build Sauce: Sauté onion, garlic, and ají amarillo until fragrant. Add turmeric and blend with broth and peanut paste until smooth.
- Simmer: Return sauce to skillet, stir in evaporated milk and cream. Add chicken back, cover, and simmer 20–25 minutes.
- Cook Chicken: Ensure chicken reaches 165°F (74°C). Stir occasionally to prevent sticking.
- Serve: Garnish with cilantro and lemon juice. Serve hot over rice, quinoa, or with fried plantains.
Notes
- Make-Ahead: Sauce can be prepared a day in advance.
- Storage: Refrigerate leftovers up to 3 days; freeze sauce separately for 1 month.
- Variations: Swap chicken for tofu or jackfruit for a vegetarian version.
- Serving Idea: Pair with rice, quinoa, or plantains for a traditional Peruvian touch.
- Important Tip: Simmer gently after adding cream to avoid splitting the sauce.