Description
How to make authentic Churu Chicken Amarillo with tender chicken, aji amarillo peppers, and creamy sauce that brings Peruvian comfort to your table.
Ingredients
Scale
Chicken Base
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Amarillo Sauce
- 4 aji amarillo peppers, stems removed and deseeded
- 1 medium white onion, roughly chopped
- 4 garlic cloves, peeled
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 4 oz queso fresco, crumbled
Flavor Enhancers
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- Cooked white rice for serving
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt and pepper. Let sit for 10 minutes while you prep other ingredients. This helps the seasoning penetrate the meat.
- Brown Chicken: Heat vegetable oil in large skillet over medium-high heat. Brown chicken pieces in batches, about 3-4 minutes per side. Don’t overcrowd the pan or they’ll steam instead of sear.
- Blend Sauce: In blender, combine aji amarillo peppers, onion, garlic, and chicken broth. Blend until completely smooth, about 1-2 minutes. The mixture should be bright golden and creamy.
- Cook Aromatics: In same skillet, heat olive oil over medium heat. Add cumin and oregano, cooking for 30 seconds until fragrant. This blooms the spices and releases their essential oils.
- Simmer Together: Pour blended sauce into skillet and bring to gentle simmer. Add browned chicken back to pan, reduce heat to low, and simmer covered for 20 minutes until chicken is tender.
- Finish Sauce: Stir in evaporated milk and crumbled queso fresco. Simmer uncovered for 5 more minutes until cheese melts and sauce thickens slightly. Taste and adjust seasoning as needed.
- Serve Fresh: Remove from heat and stir in lime juice and half the cilantro. Serve immediately over rice, garnished with remaining cilantro. The sauce should coat the chicken beautifully.
Notes
- Brown chicken in batches to avoid overcrowding and ensure proper searing for maximum flavor development.
- Blend the aji amarillo sauce until completely smooth to achieve the signature silky texture of authentic Churu Chicken Amarillo.
- Store leftovers in airtight containers for up to 4 days; flavors improve overnight in the refrigerator.
- Add lime juice off heat to preserve brightness and prevent the evaporated milk from curdling.
- Serve immediately over rice with extra cilantro and lime wedges for the most authentic Peruvian experience.
- Double the recipe easily and freeze half for quick weeknight comfort meals when you need something special.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 34g