Spicy Peruvian Churu Chicken Amarillo

by

Creamy, bold, golden pepper sauce

If you love bold, vibrant flavors, this Spicy Peruvian Churu Chicken Amarillo is about to become your new favorite dinner. Tender chicken is simmered in a rich, creamy amarillo pepper sauce that’s slightly spicy, smoky, and incredibly comforting. This easy chicken recipe brings authentic Peruvian-inspired flavors right to your kitchen—without complicated steps. Perfect for weeknight dinners or when you want to impress with something unique, this dish pairs beautifully with rice or potatoes and comes together faster than you’d expect. Big flavor, simple prep, and seriously satisfying!

⏱️ Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4

📝 Ingredients

  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons aji amarillo paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup chicken broth
  • ½ cup heavy cream or evaporated milk
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Small bowl

👩‍🍳 Step-by-Step Instructions

  1. Season the chicken 🧂
    Pat chicken thighs dry and season with salt, pepper, cumin, and paprika.
  2. Sear the chicken 🔥
    Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden. Remove and set aside.
  3. Build the flavor base 🧄
    In the same pan, add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
  4. Add amarillo paste 🌶️
    Mix in aji amarillo paste and cook for 1–2 minutes to deepen the flavor.
  5. Create the sauce
    Pour in chicken broth and stir well, scraping up any browned bits. Let simmer for 5 minutes.
  6. Make it creamy 🥣
    Reduce heat and stir in cream and Parmesan cheese. Mix until smooth and slightly thickened.
  7. Combine & simmer
    Return chicken to the pan, spoon sauce over it, and simmer for 8–10 minutes until fully cooked and tender.
  8. Finish & serve 🌿
    Add lime juice, garnish with cilantro, and serve warm.

💡 Pro Tips

  • Storage: Keeps well in the fridge for up to 3 days—reheat gently.
  • Spice level: Adjust amarillo paste to control heat.
  • Substitute: Use chicken breast if preferred, but reduce cook time slightly.
  • Extra richness: Add a touch more cheese or a splash of cream.

🔄 Variations

  • Dairy-free: Use coconut milk instead of cream
  • Extra spicy: Add chili flakes or fresh chili
  • Veggie version: Swap chicken for potatoes or tofu

❓ FAQ

What is aji amarillo?
It’s a Peruvian yellow chili pepper with fruity heat and vibrant color.

Can I make this less spicy?
Yes—just reduce the amount of amarillo paste.

What should I serve it with?
Steamed rice, roasted potatoes, or quinoa are perfect pairings.

Leave a Comment