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Churu Chicken Amarillo Recipe

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4.7 from 113 reviews

Churu Chicken Amarillo is a vibrant Peruvian-inspired dish featuring tender shredded chicken simmered in a creamy, slightly spicy Aji Amarillo sauce. This comforting recipe combines the fruity heat of yellow chili paste with aromatic onions, garlic, and a smooth, rich sauce made from evaporated milk and potato flakes for thickness. Perfect served over fluffy white rice and garnished with hard-boiled eggs and black olives, it brings authentic Latin American flavors to your table with ease.

Ingredients

For the Chicken

  • 1.5 lbs Chicken Breast (substitute with chicken thighs for richer flavor)
  • Salted Water or Broth (enough to boil chicken)

For the Sauce

  • 2 tbsp Vegetable Oil (olive oil can be used as a substitute)
  • 1 Yellow Onion, diced (shallots can be an alternative)
  • 2 cloves Garlic, minced
  • 4-6 tbsp Aji Amarillo Paste
  • Cumin, to taste
  • Turmeric, to taste (optional)
  • 1 cup Chicken Broth (reserved from cooking chicken)
  • 1 cup Evaporated Milk or Cream Alternative (full-fat coconut or cashew cream for dairy-free option)
  • 1/2 cup Potato Flakes or Pulverized Crackers (thickening agent; ensure gluten-free if needed)

To Serve

  • White Rice, cooked
  • Sliced Hard-Boiled Eggs
  • Black Olives

Instructions

  1. Cook the Chicken: Place the chicken breasts in a pot filled with salted water or broth. Bring to a boil and cook for 15-20 minutes until fully cooked through. Remove the chicken and shred it using two forks. Reserve the cooking broth for later use.
  2. Sauté Onions: In a large saucepan, heat vegetable oil over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until the onions become translucent and emit a fragrant aroma.
  3. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its flavor into the oil.
  4. Incorporate Aji Amarillo Paste: Add 4-6 tablespoons of Aji Amarillo paste to the pan and cook, stirring frequently, for about 3 minutes to let the flavors meld and the paste slightly caramelize.
  5. Create the Sauce: Pour in the reserved chicken broth and evaporated milk. Stir in the potato flakes or pulverized crackers to thicken the sauce. Add cumin and turmeric to taste and stir until the sauce thickens to a creamy consistency.
  6. Combine Chicken and Simmer: Return the shredded chicken to the saucepan, mixing it thoroughly with the sauce. Let the mixture simmer gently for 5-10 minutes to develop the flavor further. Adjust seasoning with salt and pepper if needed.
  7. Serve: Spoon the creamy Churu Chicken Amarillo over a bed of fluffy white rice. Garnish with slices of hard-boiled eggs and black olives for an authentic finishing touch.

Notes

  • Chicken thighs can be used instead of breasts for a richer, more flavorful dish.
  • Use full-fat coconut or cashew cream as a dairy-free alternative to evaporated milk.
  • Ensure potato flakes or crackers are gluten-free if dietary restrictions apply.
  • Adjust the amount of Aji Amarillo paste based on your preferred heat level.
  • This dish pairs beautifully with simple white rice to soak up the creamy sauce.
  • Using the reserved chicken broth enhances the depth of flavor in the sauce.

Find it online: https://forkvista.com/churu-chicken-amarillo-recipe/