Churu Chicken Amarillo Recipe: A Flavorful Peruvian Delight from Lima

Peruvian food is well known for its strong flavors churu chicken amarillo recipe , wide variety of ingredients, and intricate background. At the center of this gastronomic environment lies Lima, the capital of Peru, which offers a fusion of traditional recipes and contemporary additions that perfectly encapsulate Peruvian cuisine.

Churu Chicken Amarillo, a creamy, spicy chicken dish made with ají amarillo, a brilliant yellow chili pepper that is crucial in many Peruvian dishes, is one dish that perfectly captures this blending of flavor and history. Pollo a la Churiana, another name for this dish, is a favorite in Lima and provides a mouthwatering taste of Peru’s many culinary traditions.

We’ll walk you through a step-by-step recipe for Churu Chicken Amarillo in this comprehensive tutorial, giving you all the inside scoop on how to prepare this delicious dish at home. This recipe will let you savor one of the most famous Peruvian dishes, whether you’re in Lima or somewhere else in the world.

What is Churu Chicken Amarillo?

Ají amarillo, a yellow chili pepper, is the main ingredient in Churu Chicken Amarillo (Pollo a la Churiana), a traditional Peruvian chicken dish that combines the flavors of tender chicken with a creamy, spicy sauce made from ají amarillo.

The sauce is the centerpiece of the dish and gives it a distinctive and vibrant flavor profile. Ají amarillo is known for its mild to medium heat and fruity flavor, which complements the creamy texture produced by the addition of evaporated milk and chicken broth.

Rice or potatoes are frequently served with this dish because they absorb the flavorful sauce and contribute to the meal’s soothing quality. Although there are variations of this meal all around Peru, Lima’s version is particularly well-liked because of its rich, savory sauce and the city’s easy access to fresh, premium ingredients.

The Key Ingredients for Churu Chicken Amarillo

Let’s examine the main components of churu chicken amarillo recipe before we begin the cooking process. Some of these ingredients are specific to Peruvian cooking, but if they are not easily found in your local market, you should be able to locate them online or in most Latin American grocery stores.

For the Chicken:

Four chicken thighs or breasts, skinless and boneless, chopped into small pieces: Although the most popular protein in Churu Chicken Amarillo is chicken, you may also use beef, pork, or even tofu for a vegetarian version.
For the chicken’s cooking, use two tablespoons of vegetable oil: To cook the chicken, use a neutral oil like vegetable or canola.
Add pepper and salt to taste: To bring out the chicken’s inherent taste, liberally season it with salt and pepper.

For the Amarillo Sauce:

Four fresh or pasted ají amarillo peppers: The sauce’s distinctive coloring comes from the ají amarillo, which is the dish’s star. You can substitute ají amarillo paste if fresh ají amarillo is not available.
1 medium onion, chopped In order to provide flavor without dominating the other ingredients, a sweet onion is the ideal choice for this recipe.
Minced garlic cloves three: The sauce’s overall flavor profile is improved by the depth and richness that garlic brings.
The creamy, rich texture of the sauce is a result of the use of half a cup of evaporated milk.
Half a cup chicken broth: Chicken broth improves the flavor of the chicken and gives the sauce a delicious depth.

The garlic and onions are sautéed in one tablespoon of olive oil.
1/4 cup chopped fresh cilantro for garnish: The dish gains a splash of color and freshness from the addition of fresh cilantro.
One teaspoon of ground cumin: Cumin balances the ají amarillo’s heat by adding a warm, earthy taste to the sauce.

One teaspoon of optional turmeric: Turmeric enhances the sauce’s golden tone by adding color and a faint earthy flavor.
One tablespoon of soy sauce: The soy sauce balances the sauce’s richness and adds umami.
One tablespoon of white vinegar: This acidic addition brightens the meal and counterbalances the sauce’s richness.
1/4 teaspoon paprika: Paprika gives the sauce a hint of smokiness and depth.

For the Side Dish:

Two cups of rice (white rice, but you can also use quinoa or potatoes): This meal is traditionally eaten with rice, but you may also serve it with quinoa or cooked potatoes.
Lime wedges: The creamy and spicy chicken goes nicely with the zesty, fresh citrusy kick of lime.
Fresh cilantro (for garnish): To add some greenery and freshness, garnish with cilantro.

How to Make Churu Chicken Amarillo: Step-by-Step churu chicken amarillo recipe

Now that you have all your ingredients, it’s time to get cooking. Follow this detailed step-by-step guide to make the perfect Churu Chicken Amarillo in the comfort of your own kitchen.

Step 1: Get the chicken ready
Add seasoning to the chicken. Cut the chicken thighs or breasts into small pieces to begin. Add a sufficient amount of salt, pepper, and ground cumin to them. In addition to the spices in the sauce, the cumin gives the chicken a warm, fragrant flavor.

To sear the chicken, put a big skillet or sauté pan over medium-high heat and heat the vegetable oil. Add the chicken chunks in a single layer to the heated oil. Cook until the chicken is cooked through and golden brown on all sides, about 6 to 8 minutes, turning periodically. To prevent the skillet from becoming overcrowded, cook the chicken in batches if necessary. After cooking, take the chicken out of the pan and place it aside.

Step 2: Amarillo Sauce Preparation
Get the Aji Amarillo ready: Slice off the stems, take out the seeds, and chop the fresh ají amarillo peppers into small pieces. When working with ají amarillo peppers, wear gloves since the oils might irritate your skin. This step is optional if you’re using ají amarillo paste.

Sauté the Aromatics: Heat the olive oil in the same pan as the chicken over medium heat. Add the minced garlic and diced onion to the heated oil. Sauté the onions for 3–4 minutes, or until they are tender and transparent.

Add the Aji Amarillo: Toss in the pan with the chopped ají amarillo peppers (or paste). Simmer for a further two to three minutes, stirring now and again, until the peppers are tender and fragrant.

Add Liquids to the Sauce: Next, add the chicken broth and evaporated milk, stirring to mix. Bring the mixture to a gentle simmer. After lowering the heat to low, simmer it for five to seven minutes. The sauce will get a little thicker as a result of the flavors combining.

Add the ground cumin, paprika, turmeric (if using), white vinegar, and soy sauce to season the sauce. After thoroughly stirring, cook for a further three to four minutes. Adjust the seasoning by tasting the sauce and adding additional salt, pepper, or soy sauce as desired. Blend the Sauce (Optional): For a smoother, creamier texture, use an immersion blender or regular blender to puree the sauce until it is completely smooth. This will give the sauce a velvety consistency that coats the chicken perfectly.

Step 3: Mixing the Sauce and Chicken
Put the Chicken Back in the Pan: Put the cooked chicken back in the pan after the sauce is done. Coat the chicken pieces with the sauce by giving them a good stir. To ensure the chicken absorbs the spices and gets tender, let it simmer in the sauce for a further five to seven minutes.

Modify the Seasoning: Retest the sauce’s flavor and make any necessary adjustments. Add a little more ají limo or ají amarillo for extra spiciness if you like it hotter. You can add a bit more evaporated milk or extra chicken broth if the sauce is too thick.

Step Four: Presenting the Food
Get the rice ready: Prepare your rice as directed on the package while the chicken simmers. If you’d like, you can also make boiled potatoes or quinoa.

To serve the chicken, place it on a bed of freshly cooked rice and spoon over the sauce. Every bite will be enticing as the rice absorbs the rich, creamy sauce.

Finish and Garnish: For a splash of freshness, add some freshly chopped cilantro and a squeeze of lime juice to your Churu Chicken Amarillo. While the lime highlights the sauce’s richness, the cilantro provides color and improves the flavor overall.

Have fun: Enjoy your delicious and cozy Churu Chicken Amarillo right away!

Advice for Making the Best Churu Chicken Amarillo
Modify the Heat Level: This recipe’s ají amarillo peppers provide a moderate amount of heat. You can add extra ají amarillo paste or ají limo, a tiny, fiery Peruvian chili, if you like your food hotter. Reduce the quantity of ají amarillo or leave out the seeds before adding them to the sauce if you like a milder version.
Go Ahead: The following day, Churu Chicken Amarillo tastes even better.