Churu Chicken Amarillo Recipe en Lima
Churu Chicken Amarillo is a classic Peruvian dish featuring tender chicken cooked in a creamy, golden ají amarillo sauce. This flavorful dish is a staple in Lima’s cuisine, offering a perfect balance of heat, richness, and vibrant flavors.
Equipment
- 1 Large Skillet or Pan For cooking the chicken and sauce
- 1 Knife and Cutting Board For chopping the vegetables and chicken
- 1 Blender or Food Processor For making ají amarillo paste
- 1 Mixing Bowl For marinating the chicken
- Ingredients:
Ingredients
- 4 pieces Chicken Thighs Skin-on or boneless your choice
- 2 tbsp Aji Amarillo Paste Made from ají amarillo peppers
- 1 tbsp Olive Oil For sautéing
- 1 Lime Freshly squeezed for marination
- 1 Onion Chopped for sautéing
- 2 cloves Garlic Minced for flavor enhancement
- 1/2 cup Heavy Cream To make the sauce creamy
- 1/4 cup Chicken Broth Adds depth to the sauce
- Salt To taste
- Cumin For flavor balance
Instructions
- Marinate the chicken thighs with lime juice, garlic, cumin, and salt for at least 30 minutes.
- In a large skillet, heat olive oil and sauté onions and garlic until softened and fragrant.
- Add ají amarillo paste and cook for another 2-3 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine into a smooth sauce.
- Add the marinated chicken to the skillet, coating it in the sauce. Cook on medium heat for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the chicken with rice or potatoes and garnish with fresh cilantro, if desired.
Notes
- f you prefer less spice, you can reduce the amount of ají amarillo paste or opt for a milder pepper.
- This dish pairs wonderfully with a light salad or roasted potatoes for added texture and balance.
- Feel free to adjust the consistency of the sauce by adding more chicken broth if needed.