Ingredients
500g chicken breasts or thighs (cut into pieces)
1 large yellow onion (finely chopped)
2 tablespoons aji amarillo paste (or 2-3 fresh aji amarillo peppers)
2 cloves garlic (minced)
1 tablespoon olive oil (or vegetable oil)
1 cup chicken broth (low sodium)
1 cup evaporated milk (for a creamy texture)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper (to taste)
1 tablespoon lime juice (freshly squeezed)
Cilantro (for garnish)
1 tablespoon white vinegar (optional, for a little extra tang)
1/2 teaspoon turmeric (optional, for a deeper golden color)
Tips for Choosing Ingredients
When making Churu Chicken Amarillo, the key is to choose fresh, high-quality ingredients that will bring out the authentic flavors of the dish. Here are some helpful tips:
- Fresh Aji Amarillo: If you can find fresh aji amarillo peppers at your local market or specialty store, use them instead of the paste for a more authentic taste. Be careful; they can be spicy!
- Tender Chicken: While chicken breasts work well, thighs tend to be more flavorful and tender. Consider using bone-in thighs for extra flavor.
- Aromatic Vegetables: Fresh onions and garlic are essential to build the base of the sauce. Opt for medium-sized, firm onions to avoid excess water in the dish.
- Quality Chicken Broth: Use low-sodium or homemade chicken broth to keep the dish flavorful but not too salty.
- Evaporated Milk: This is key for the creamy texture of the dish. Don’t substitute it with regular milk, as evaporated milk adds a richness that makes this dish stand out.
Execution
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until soft and translucent (about 5 minutes).
Add minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the aji amarillo paste (or fresh aji amarillo peppers). If using fresh peppers, chop them finely and cook for 2 minutes to release the flavors.
Add the chicken pieces to the pan and cook until browned on all sides (about 5-7 minutes).
Sprinkle in cumin, paprika, salt, and pepper. Stir to combine.
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
Add the evaporated milk and stir. Let the dish simmer for another 10-15 minutes until the sauce thickens and the chicken is tender.
Just before serving, stir in fresh lime juice and garnish with chopped cilantro.
Additional tips
Expert Tips to Make Your Churu Chicken Amarillo Recipe Even Better
To elevate your Churu Chicken Amarillo, consider these expert tips:
- Marinate the Chicken: For extra flavor, marinate the chicken pieces in a mix of aji amarillo, lime juice, and garlic for at least an hour before cooking.
- Add More Heat: If you prefer a spicier dish, increase the amount of aji amarillo paste or use additional chili peppers like aji panca or ají limo for a more complex heat.
- Slow Cooking Option: For an even more tender chicken, consider using a slow cooker. Add all ingredients and cook on low for 4-6 hours until the chicken is fall-apart tender.
- Serve with Peruvian Sides: Serve your Churu Chicken Amarillo with a side of arroz con papa (rice with potatoes) or simple steamed white rice to soak up the delicious sauce.
- Use Fresh Lime: The freshness of lime juice is key. Always use fresh lime for a vibrant, zesty kick to balance the richness of the dish.
How to Make Churu Chicken Amarillo at Home (Step-by-Step Guide)
Here’s the simple, easy-to-follow guide to make the perfect Churu Chicken Amarillo:
- Prepare your chicken by cutting it into bite-sized pieces.
- Heat oil in a large skillet over medium heat and sauté onions and garlic until soft.
- Add the aji amarillo paste and cook for 2 minutes to release its flavor.
- Brown the chicken in the pan, stirring occasionally.
- Add the spices: cumin, paprika, salt, and pepper. Mix well.
- Pour in chicken broth and bring to a simmer. Let it cook for 10-15 minutes.
- Add evaporated milk and simmer until the sauce thickens and the chicken is cooked through.
- Add lime juice and stir well for a fresh, tangy finish.
- Garnish with cilantro and serve hot.
How to Store Churu Chicken Amarillo
Room Temperature
It’s best to consume Churu Chicken Amarillo right after cooking. However, if you need to store it, make sure to refrigerate it within 2 hours of cooking.
Refrigeration
Store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if necessary to thin out the sauce.
Freezing
You can freeze this dish for up to 3 months. Let the chicken cool completely before transferring it into an airtight freezer-safe container. Thaw it in the fridge overnight and reheat thoroughly before serving.
Total Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 12g |
| Fat | 20g |
| Fiber | 3g |
| Sodium | 400mg |
Enjoy This Recipe
Churu Chicken Amarillo is more than just a meal; it’s an experience. The depth of flavor from the aji amarillo, the tender chicken, and the creamy sauce will transport you straight to Lima. It’s a simple dish to prepare, but its flavors are anything but ordinary.
Whether you’re making this for a weeknight dinner or preparing it for a special occasion, it’s a dish that’s sure to impress. Serve it with some rice and enjoy the vibrant, hearty flavors of Peru right in your own home!
Common FAQs About Churu Chicken Amarillo
- Can I use other types of chicken? Yes! While boneless, skinless chicken breasts are commonly used, you can also use chicken thighs for more flavor or even bone-in chicken for extra richness.
- Is this dish very spicy? Aji amarillo has a mild to medium heat, so this dish is not overwhelmingly spicy. However, you can adjust the spice level to your liking by adding more chili or using less of the aji amarillo paste.
- Can I substitute evaporated milk? If you don’t have evaporated milk, you can use heavy cream for a richer sauce, or even coconut milk for a different twist.
- Can I make this dish ahead of time? Absolutely! Churu Chicken Amarillo tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when ready to serve.
- What can I serve with Churu Chicken Amarillo? This dish pairs wonderfully with steamed rice, potatoes, or even a simple green salad to balance the richness.
Notes for the Recipe
The richness of the Churu Chicken Amarillo comes from the creamy sauce, but you can lighten it up by using low-fat evaporated milk. For a smoky twist, try adding a teaspoon of smoked paprika to enhance the depth of flavor.
