Description

A bold and creamy Peruvian-inspired dish, this Churu Chicken Amarillo features tender chicken in a vibrant, spicy yellow chili sauce. Perfect for a flavorful dinner!

Perfectly seared Churu Chicken Amarillo paired with fluffy rice, sautéed veggies, and a zesty lime wedge for a flavorful meal.

Ingredients

Scale

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Amarillo Sauce:

3 tbsp aji amarillo paste (or substitute with yellow bell pepper and chili paste)
1/2 cup evaporated milk
1/4 cup crumbled queso fresco (or feta cheese)
2 garlic cloves, minced
1 small onion, chopped
2 tbsp olive oil
4 saltine crackers (for thickening)
Salt to taste

Instructions

Cook the Chicken:

Season chicken pieces with salt and pepper.
Heat olive oil in a skillet over medium heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through. Set aside.

Prepare the Amarillo Sauce:

In the same skillet, heat olive oil and sauté the onion and garlic until softened.
Transfer the onion mixture to a blender. Add aji amarillo paste, evaporated milk, queso fresco, and saltine crackers. Blend until smooth.

Simmer the Sauce: Pour the blended sauce back into the skillet. Cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens.

Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce. Simmer for another 5 minutes to meld flavors.

Serve: Garnish with fresh cilantro and serve hot with rice or boiled potatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes

Keywords: Churu Chicken Amarillo