Imagine a dish that’s rich, creamy, and packed with bold flavor—spicy enough to excite your taste buds but balanced enough to enjoy with the whole family. That’s exactly what you get with the Churu Chicken Amarillo recipe: a vibrant Peruvian-inspired meal that brings the warmth of South American cuisine straight to your kitchen. The star of this dish is aji amarillo, a golden-yellow chili that gives the sauce its signature color and complex flavor—fruity, smoky, and mildly hot. Whether you’re a busy parent looking for a quick weeknight dinner or a food lover eager to explore global flavors, this creamy and spicy chicken dish delivers comfort, flavor, and cultural richness in every bite.
Perfect for beginners and seasoned cooks alike, Churu Chicken Amarillo is simple to make, uses easy-to-find ingredients, and pairs beautifully with rice, plantains, or even pasta. Let’s dive into everything you need to know to master this delicious recipe.
What Is Churu Chicken Amarillo?
Churu Chicken Amarillo is a comforting Peruvian dish known for its creamy, golden-yellow sauce made from aji amarillo paste. The word amarillo means “yellow” in Spanish, which refers to the bright color of the sauce created by this unique chili. While it has some heat, aji amarillo is more about depth than fire—it brings a fruity, floral, and slightly smoky flavor that sets it apart from other spicy ingredients.
This dish typically features tender pieces of chicken simmered in a luscious sauce made with onions, garlic, cumin, chicken broth, and cream or evaporated milk. The result is a velvety, aromatic meal that’s both satisfying and full of character. Unlike heavier stews, Churu Chicken Amarillo feels rich without being overly heavy, making it a favorite in Peruvian homes and increasingly popular around the world.
Why This Dish Matters in Peruvian Cuisine
Peruvian food is celebrated for its bold flavors and cultural fusion—blending indigenous ingredients with Spanish, African, and Asian influences. ✅ Aji amarillo is one of the most important ingredients in this culinary tradition, used in everything from sauces to soups and marinades. It’s so central that many Peruvian dishes are defined by its presence.
Churu Chicken Amarillo exemplifies this heritage. It’s not just about taste—it’s about connection. Families pass down recipes through generations, often tweaking them slightly to suit personal preferences. ⚠️ What makes this dish special is how it turns simple ingredients into something extraordinary, showcasing the creativity and resourcefulness of Peruvian cooking.
As global interest in Latin American cuisine grows, dishes like Churu Chicken Amarillo offer an accessible entry point. You don’t need a fully stocked South American pantry to enjoy it—just a few key ingredients and a willingness to try something new.
How to Make Churu Chicken Amarillo: Step-by-Step Guide
Making this creamy and spicy chicken dish at home is easier than you might think. With a little prep and about 30 minutes of cooking time, you can serve a restaurant-quality meal that impresses both kids and guests.
Step 1: Prepare and Cook the Chicken
Start by seasoning 1.5 pounds of boneless, skinless chicken thighs or breasts with 1 teaspoon of salt and ½ teaspoon of black pepper. Let it sit for 10 minutes so the flavors soak in.
✅ Tip: Chicken thighs are more tender and flavorful, especially when simmered in sauce. But if you prefer white meat, breasts work too—just be careful not to overcook them.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. Use a meat thermometer to check—chicken should reach 165°F internally. Once done, remove the chicken and set it aside.
Step 2: Build the Amarillo Sauce
In the same pan, add another tablespoon of olive oil. Toss in 1 finely diced yellow onion and sauté for about 5 minutes until soft and translucent.
Next, stir in 3 minced garlic cloves and 1 teaspoon of ground cumin. Cook for 1 minute until fragrant—don’t let the garlic burn.
Now comes the star: 3 tablespoons of aji amarillo paste. Stir it into the onions and garlic, letting it cook for 2 minutes. This step is crucial—it deepens the flavor and removes any raw edge from the paste.
💡 Pro Tip: If you can’t find aji amarillo paste, see the FAQ section for easy substitutes.
Pour in ½ cup of chicken broth, scraping up the browned bits from the bottom of the pan. These bits add incredible flavor! Bring the mixture to a gentle simmer.
Finally, stir in ½ cup of heavy cream or evaporated milk. Evaporated milk gives a slightly lighter texture, while heavy cream makes the sauce extra rich. Choose based on your preference.
Step 3: Combine and Simmer
Return the cooked chicken to the skillet, spooning the sauce over the top. Let everything simmer together for 5 minutes so the chicken absorbs the flavors.
Taste the sauce and adjust as needed:
- Add a pinch of salt if it’s bland
- Stir in ¼ teaspoon of sugar if the spice is too sharp
- Add more cream if it’s too thick or spicy
Once the sauce is smooth and flavorful, your Churu Chicken Amarillo is ready to serve.
Tips, and Common Mistakes to Avoid
Even simple recipes can go wrong without the right guidance. Here’s how to get the best results every time.
✅ Use the Right Amount of Aji Amarillo Paste
Too much can make the dish overly spicy. Start with 2 tablespoons if you’re sensitive to heat, then add more to taste.
⚠️ Don’t Skip Searing the Chicken
Searing locks in moisture and adds color and flavor. Skipping this step can result in bland, dry chicken.
💡 Make the Sauce Ahead of Time
The amarillo sauce actually tastes better the next day! Make it in advance and store it in the fridge for up to 3 days. Reheat gently before adding the chicken.
✅ Balance the Spice with Cream
If the sauce feels too hot, stir in a little extra cream or a splash of milk. A pinch of sugar also helps mellow the heat.
⚠️ Avoid Boiling the Sauce After Adding Cream
High heat can cause the cream to separate. Keep the heat low to medium when simmering the final dish.
To help you plan and customize your cooking, here’s a quick reference table summarizing ingredient options and substitutions:
Aji Amarillo Paste | Provides flavor, color, and mild heat | 1 tsp turmeric + ½ tsp paprika, or mild chili paste |
Chicken Thighs | Tender, juicy meat that holds up in sauce | Chicken breasts, tofu (vegan), or roasted cauliflower |
Heavy Cream | Adds richness and smoothness | Evaporated milk, half-and-half, or coconut milk (dairy-free) |
Chicken Broth | Builds depth in the sauce | Vegetable broth (for non-meat versions) |
Olive Oil | Used for sautéing and flavor | Any neutral cooking oil like avocado or canola oil |
This table makes it easy to adapt the recipe based on what you have on hand or dietary needs.
Serving Suggestions and Creative Variations
While Churu Chicken Amarillo is delicious on its own, pairing it with the right sides can elevate the meal.
Classic pairings include:
- Fluffy white rice or cilantro-lime rice
- Sweet fried plantains (maduros)
- Steamed corn or corn pudding
- A fresh green salad with lime vinaigrette
For a fun twist, try these creative variations:
- Peruvian Tacos: Serve the chicken in warm tortillas with shredded cabbage, avocado, and queso fresco.
- Amarillo Pasta: Toss the sauce with fettuccine or penne for a Latin-Italian fusion.
- Rice Bowls: Layer over rice with black beans, avocado, and a dollop of sour cream.
- Grilled Version: Grill the chicken instead of pan-searing for a smoky flavor.
- Vegan Option: Replace chicken with roasted cauliflower or tofu and use coconut milk instead of cream.
These variations keep the dish exciting and adaptable to different tastes and occasions.
Bring Peru to Your Plate
Churu Chicken Amarillo isn’t just a recipe—it’s a culinary journey. With its creamy texture, vibrant color, and layered flavors, it offers a taste of Peru that’s both comforting and adventurous. Whether you’re cooking for one, feeding a family, or hosting a dinner party, this dish delivers bold flavor without complicated steps.
The best part? It’s flexible. You can adjust the spice, swap ingredients, and serve it in new ways every time. So don’t be afraid to make it your own.
Ready to try it? Gather your ingredients, follow the steps, and share your creation. Snap a photo, tag it #ChuruChickenAmarillo, and inspire others to explore the delicious world of Peruvian cooking. And when you take that first bite, let the creamy, spicy, golden sauce remind you that great food doesn’t have to be complicated—just made with care.
Frequently Asked Questions (FAQs)
Can I freeze Churu Chicken Amarillo?
Yes! Store the sauce and chicken separately in airtight containers. It freezes well for up to 3 months. Reheat slowly on the stove to prevent the cream from separating.
What can I use if I can’t find aji amarillo paste?
Try a mix of 1 teaspoon turmeric and ½ teaspoon paprika. It won’t taste exactly the same, but it gives a similar color and mild warmth. You can also use yellow curry paste in small amounts.
Can I make this ahead of time?
Absolutely. Prepare the sauce a day in advance and refrigerate. When ready to serve, reheat the sauce, add the cooked chicken, and simmer for 5 minutes.