Description
How to make creamy Churu Chicken Amarillo with aji amarillo peppers and tender chicken that brings authentic Peruvian comfort to your dinner table.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
Aji Amarillo Sauce
- 4 aji amarillo peppers, stems removed and chopped
- 1/2 cup evaporated milk
- 1/4 cup queso fresco, crumbled
- 2 slices white bread, crusts removed
- 1/4 cup chicken broth
Seasonings and Finish
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and black pepper to taste
- 2 tbsp fresh cilantro, chopped
- 1 hard-boiled egg, sliced for garnish
- Cooked white rice for serving
Instructions
- Prep Sauce: Soak bread in evaporated milk for 5 minutes until soft. In a blender, combine soaked bread, aji amarillo peppers, queso fresco, and chicken broth. Blend until completely smooth and creamy.
- Sear Chicken: Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 4-5 minutes until golden brown. Don’t overcrowd the pan or chicken will steam instead.
- Build Base: Remove chicken and set aside. In the same pan, sauté onion for 3-4 minutes until softened and fragrant. Add garlic and ginger, cooking for another minute until aromatic.
- Add Spices: Stir in cumin and turmeric, cooking for 30 seconds until fragrant. The spices should smell toasted and warm, which means they’re releasing their full flavor into the dish.
- Combine Everything: Pour the blended aji amarillo sauce into the pan and bring to a gentle simmer. Return chicken to the pan and stir to coat completely with the golden sauce.
- Simmer Until: Reduce heat to low and simmer for 15-20 minutes until chicken is cooked through and sauce has thickened slightly. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro and sliced hard-boiled egg. Serve immediately over fluffy white rice while hot and creamy.
Notes
- Blend the aji amarillo sauce completely smooth for the best creamy texture and restaurant-quality results.
- Store leftovers in airtight containers for up to 3 days; flavors improve overnight in the refrigerator.
- Substitute chicken breasts if preferred, but reduce cooking time to prevent drying out the meat.
- Serve immediately over rice while hot for the best texture and most satisfying comfort food experience.
- Freeze portions for up to 2 months, though sauce may need whisking after thawing completely.
- Adjust spice level by using fewer peppers or removing seeds before blending the golden sauce.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 420 calories
- Fat: 18g
- Carbohydrates: 22g
- Protein: 38g