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Churu Chicken Amarillo Recipe

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4.5 from 56 reviews

Churu Chicken Amarillo is a flavorful Peruvian-inspired dish featuring tender shredded chicken simmered in a rich, creamy Aji Amarillo sauce made with aromatic spices, yellow chili pepper paste, and evaporated milk. This comfort food is perfect served over fluffy white rice and garnished with hard-boiled eggs and black olives for an authentic touch.

Ingredients

For the Chicken

  • 1.5 lbs Chicken Breast (Substitute with chicken thighs for richer flavor)
  • Salted Water or Broth Base for boiling 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 (Star ingredient for fruity heat)
  • Cumin, to taste
  • Turmeric, to taste (Can be omitted)
  • 1 cup Chicken Broth (Reserved from boiling chicken)
  • 1 cup Evaporated Milk or Cream Alternative (Substitute with full-fat coconut or cashew cream for dairy-free)
  • 1/2 cup Potato Flakes or Pulverized Crackers (Thickening agent; ensure gluten-free if needed)

For Garnish

  • Sliced Hard-Boiled Eggs
  • Black Olives

Instructions

  1. Boil Chicken: Place the chicken breasts in a pot of salted water or broth. Boil for 15-20 minutes until fully cooked. Remove the chicken and shred it using forks while reserving the cooking broth for later use.
  2. Sauté Onions: In a large saucepan, heat the vegetable oil over medium heat. Add the diced onions and sauté for 5-7 minutes until they become translucent and fragrant, creating a flavorful base.
  3. Add Garlic: Incorporate the minced garlic into the pan with the onions. Cook for an additional minute, allowing the garlic to release its vibrant aroma without burning.
  4. Cook Aji Amarillo Paste: Stir in the Aji Amarillo paste and let it cook for 3 minutes. This step helps develop the paste's fruity heat and integrates it fully into the sauce.
  5. Add Liquids and Thicken: Pour in the reserved chicken broth and evaporated milk. Stir in the potato flakes or pulverized crackers gradually, continually stirring until the sauce thickens to a creamy consistency.
  6. Simmer Chicken: Add the shredded chicken back into the sauce. Let it simmer gently for an additional 5-10 minutes, stirring occasionally and adjusting seasoning with cumin, turmeric, salt, and pepper as preferred.
  7. Serve: Serve the Churu Chicken Amarillo hot over fluffy white rice. Garnish with sliced hard-boiled eggs and black olives to enhance the traditional presentation and flavor profile.

Notes

  • Substitute chicken thighs for a richer and more flavorful dish.
  • Use full-fat coconut or cashew cream instead of evaporated milk for a dairy-free alternative.
  • Ensure potato flakes or crackers are gluten-free if you require a gluten-free dish.
  • Adjust the quantity of Aji Amarillo paste according to your preferred spice level.
  • This dish pairs excellently with white rice but can also be served with quinoa or other grains.
  • Adding turmeric is optional but adds a nice color and subtle flavor.

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