Churu Chicken Amarillo
Transport your taste buds to Peru with this vibrant Churu Chicken Amarillo. Tender chicken, seared to perfection, is enrobed in a creamy, golden ajà amarillo sauce, offering a delightful balance of mild heat and savory depth. It's an approachable yet exotic dish that brings authentic Peruvian flavors right to your dinner table.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Explodes with authentic Peruvian flavor, thanks to the star ingredient: ajà amarillo.
- Quick and easy to prepare, making it perfect for a weeknight meal.
- Versatile and satisfying, pairing well with various side dishes.
- Features tender, juicy chicken enveloped in a rich, creamy sauce.
- Offers a unique culinary experience without requiring complex techniques.
Ingredients
- 680 grams (1.5 lb) boneless, skinless chicken thighs or breasts
- 15 ml (1 Tbsp) olive oil, divided
- 5 grams (1 tsp) salt
- 2.5 grams (½ tsp) black pepper
- For the Amarillo Sauce:
- 45 ml (3 Tbsp) ajà amarillo paste (or 1.25 grams (1 tsp) turmeric + 2.5 grams (½ tsp) paprika for a color and flavor approximation)
- 1 medium yellow onion, finely diced (approximately 150 grams)
- 3 garlic cloves, minced (approximately 10 grams)
- 120 ml (½ cup) chicken broth
- 120 ml (½ cup) heavy cream or evaporated milk
- 5 grams (1 tsp) ground cumin
- Optional: 1.25 grams (¼ tsp) granulated sugar
- Optional garnishes/sides:
- Fresh cilantro, chopped
- Cooked white rice or quinoa
- Fried plantains
Instructions
- Prepare the chicken by patting it dry thoroughly with paper towels. This ensures a better sear. Then, evenly rub the chicken pieces with the measured salt and black pepper on all sides. Allow the seasoned chicken to rest at room temperature for at least 10 minutes; this helps the flavors penetrate and results in a more tender final product.
- Heat 7.5 ml (½ Tbsp) of the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the chicken pieces in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear the chicken for 4-5 minutes per side, until deeply golden brown and cooked through to an internal temperature of 74°C (165°F). Remove the chicken from the skillet and set it aside on a plate, tented loosely with foil to keep warm and allow the juices to redistribute.
- In the same skillet, reduce the heat to medium and add the remaining 7.5 ml (½ Tbsp) of olive oil. Add the finely diced yellow onion and sauté, stirring occasionally, for about 5 minutes until the onion becomes translucent and softened. This step builds the aromatic base for the sauce.
- Add the minced garlic and ground cumin to the sautéed onions. Continue to cook for approximately 1 minute, stirring constantly, until the garlic is fragrant and the spices are lightly toasted. Be careful not to burn the garlic, as this can lead to a bitter taste.
- Stir in the ajà amarillo paste (or the turmeric and paprika blend if substituting). Cook for 2 minutes, stirring continuously. This brief cooking time helps to mellow the raw flavor of the paste and allows its vibrant characteristics to develop, creating a deeper, more nuanced flavor profile.
- Pour in the chicken broth, making sure to scrape up any browned bits (fond) from the bottom of the skillet with a wooden spoon. These browned bits are packed with flavor and will enrich the sauce. Bring the mixture to a gentle simmer, allowing it to reduce slightly.
- Gradually stir in the heavy cream or evaporated milk until the sauce is smooth and just begins to thicken. Allow it to gently simmer for another 2-3 minutes, stirring occasionally. The sauce should coat the back of a spoon.
- Carefully return the seared chicken pieces to the skillet, nestling them into the simmering amarillo sauce. Spoon the sauce over the chicken to ensure each piece is well coated. Let it gently simmer for an additional 5 minutes, allowing the chicken to absorb the rich flavors of the sauce and finish cooking if needed.
- Taste the sauce and adjust the seasoning as necessary. If you find the sauce too spicy, stir in the optional granulated sugar, a little at a time, to balance the heat. A pinch of salt may also enhance the overall flavor.
- Serve the Churu Chicken Amarillo immediately. Garnish generously with fresh chopped cilantro for a burst of freshness. It pairs wonderfully with fluffy white rice, nutritious quinoa, or sweet fried plantains, which perfectly complement the savory, creamy sauce.
Tools You’ll Need
- Large, heavy-bottomed skillet or cast-iron pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Meat thermometer (optional, but recommended for chicken)
Essential Success Tips
- Pat the chicken very dry before searing to achieve a beautiful, golden crust and prevent steaming.
- Do not overcrowd the skillet when searing the chicken; cook in batches if necessary to maintain high heat and ensure proper browning.
- Scrape up all the browned bits (fond) from the bottom of the pan when adding the broth – this is crucial for deep flavor in the sauce.
- Adjust the spice level by adding a pinch of sugar at the end if the ajà amarillo paste provides more heat than desired.
- Allow the sauce to gently simmer and thicken; avoid boiling vigorously, especially after adding cream, to prevent curdling.
Professional Cooking Secrets
- For an even richer sauce, consider deglazing the pan with a splash of dry white wine after sautéing the garlic and cumin, allowing it to reduce by half before adding the chicken broth. This adds another layer of complexity.
- If using chicken breasts, consider butterflying them or pounding them to an even thickness to ensure they cook quickly and remain juicy without drying out during searing.
- To elevate the presentation, finish the dish with a drizzle of good quality olive oil or a sprinkle of toasted, crushed peanuts just before serving for added texture and richness.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Variations: For a vegetarian option, replace chicken with seared firm tofu or chickpeas. You can also add peas or diced carrots to the sauce for extra vegetables.
- Spice Level: Ajà amarillo paste varies in heat. Taste a tiny bit before adding it to the sauce to gauge its intensity.
Frequently Asked Questions
What is ajà amarillo paste and where can I find it?
Ajà amarillo paste is a staple in Peruvian cuisine, made from yellow Peruvian chili peppers. It has a distinctive fruity flavor with a medium heat level. You can typically find it in the international foods aisle of well-stocked supermarkets, Latin American grocery stores, or online.
Can I use chicken tenders instead of thighs or breasts?
Yes, chicken tenders can be used. Adjust the searing time accordingly, as they will cook much faster. Be careful not to overcook them to maintain their tenderness.
What can I substitute for heavy cream or evaporated milk?
While heavy cream or evaporated milk provides the characteristic richness, you could use full-fat coconut milk for a dairy-free alternative, which would impart a slightly different but still delicious flavor profile.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 45g, Fat: 28g, Carbs: 12g, Fiber: 2g, Sodium: 850mg (Estimates based on typical ingredient values and quantities per serving, actual values may vary).
Allergy Information
Contains dairy (if using heavy cream or evaporated milk). For a dairy-free version, substitute heavy cream with full-fat coconut milk. This recipe is naturally gluten-free if using pure ajà amarillo paste and broth without gluten additives. Always check ingredient labels to ensure they meet your dietary needs.
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