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Churu Chicken Amarillo

Section: Satisfying Main Dishes for Every Occasion

Churu Chicken Amarillo delivers bold Peruvian flair through tender chicken simmered in a creamy Aji Amarillo sauce. Balanced with gentle heat and rich aromatics, it's a visually stunning and deeply flavorful meal. Versatile for gatherings or weeknights, it pairs beautifully with rice, potatoes, or tortillas. Make it ahead for even better flavor. Simple steps, vibrant results, and cultural richness make this dish a standout favorite you'll return to again and again.

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Published By Ioana
Updated on Fri, 13 Jun 2025 15:12:58 GMT
A plate of food with rice, fries, and chicken. Bookmark
A plate of food with rice, fries, and chicken. | ioanacooks.com

The first time I tasted Peruvian cuisine in Lima I was immediately drawn to the way Aji Amarillo peppers added warmth brightness and depth all at once. This dish brings that unforgettable flavor home with creamy tangy spiced chicken that never fails to spark conversation at my dinner table. It is a comfort meal and flavor explosion wrapped into one colorful bowl.

I first made this during a rainy weekend craving something bold and warming and now I make it whenever I want to impress without stress.

Ingredients

  • Chicken thighs or drumsticks: provide rich flavor and stay juicy during simmering
  • Aji Amarillo paste: adds fruity vibrant heat and signature color
  • Yellow onion: builds sweetness and balance in the sauce
  • Garlic: deepens the savoriness and supports the Peruvian flavor profile
  • Chicken broth: enhances body and lets flavors meld
  • Heavy cream: adds smooth richness and softens heat
  • Vegetable oil: for searing without overpowering flavors
  • Ground cumin and paprika: bring warmth and earthiness
  • Fresh lime juice: brightens the dish and lifts the spices
  • Salt and pepper: help season everything just right
  • Fresh cilantro: adds freshness and a beautiful herbal note

Step-by-Step Instructions

Season and Rest the Chicken:
Pat chicken dry to ensure crisp sear then coat generously with salt pepper and cumin. Let rest at room temperature for 15 to 20 minutes so flavors absorb fully.
Sear for Deep Flavor:
Heat oil in a heavy skillet or Dutch oven over medium high until shimmering. Sear chicken skin side down 4 to 5 minutes per side until golden. Work in batches for even browning.
Sweat the Aromatics:
Reduce heat to medium and sauté onions in the same pot for 4 to 5 minutes until translucent. Stir in garlic for 1 minute without letting it brown to avoid bitterness.
Develop the Sauce:
Add Aji Amarillo paste and stir constantly for 2 to 3 minutes until fragrant and slightly darkened. Sprinkle in cumin and paprika letting them bloom for 30 seconds.
Simmer and Blend:
Pour in chicken broth and scrape browned bits. Simmer gently then blend using an immersion or regular blender until silky. Return to pot and stir in cream simmering 3 to 4 minutes to thicken slightly.
Simmer the Chicken:
Place seared chicken back into the sauce with liquid halfway up the sides. Cover and cook on low for 15 to 20 minutes turning once until fully cooked and tender.
Finish and Serve:
Add fresh lime juice to balance the sauce. Taste and adjust seasoning. Garnish with chopped cilantro and serve immediately for best texture and flavor.
A plate of chicken with rice and fries. Bookmark
A plate of chicken with rice and fries. | ioanacooks.com

Storage Tips

Refrigerate leftovers for up to four days in airtight containers. The flavors deepen making it even more delicious the next day. For longer storage freeze portions up to three months. Reheat gently on the stove adding a splash of broth if the sauce thickens.

Ingredient Substitutions

No Aji Amarillo paste No problem. Blend roasted yellow bell pepper with a dash of turmeric and mild chili for color and heat. Heavy cream can be swapped with coconut milk or cashew cream for a dairy free version. Boneless chicken can be used for quicker cooking but monitor closely to avoid dryness.

Serving Suggestions

Serve over fluffy rice for a traditional feel or try with mashed potatoes or quinoa for a fusion twist. Add a side of grilled corn or a fresh salad for color and contrast. For gatherings bring the whole pot to the table with warm tortillas and lime wedges for a fun DIY serving style.

A plate of food with chicken and rice. Bookmark
A plate of food with chicken and rice. | ioanacooks.com

Cultural Context

Aji Amarillo is a cornerstone of Peruvian cooking known for its distinct golden hue and mild heat. Churu Chicken Amarillo pays homage to the comfort stews of Peru while offering flexibility to suit modern kitchens and diverse palates. Each bite offers a taste of Andean warmth and creativity.

I always look forward to adding the lime juice at the end because that final zing makes everything come alive. My kids always ask for extra sauce to pour over their rice.

Frequently Asked Questions About Recipes

→ Where can I find Aji Amarillo paste?

You can find Aji Amarillo paste at Latin American grocery stores, online retailers like Amazon, or in the international aisle of some supermarkets.

→ Can I use fresh Aji Amarillo instead of paste?

Yes, blend 6–8 fresh peppers (seeded) with a bit of broth to make your own paste for a fresher flavor profile.

→ How spicy is this dish?

The dish offers a moderate, fruity heat that is mellowed by cream, making it accessible for most palates.

→ What can I substitute for Aji Amarillo?

Blend roasted yellow bell peppers with jalapeño and turmeric to mimic the color and heat, though the flavor won't be identical.

→ Can this be made in a slow cooker?

Yes. After searing and preparing the sauce, transfer everything to a slow cooker and cook on low for 4–6 hours, adding cream and lime at the end.

Churu Chicken Amarillo

Bold Peruvian flavors meet tender chicken in this rich Aji Amarillo infused dish perfect for any occasion.

Time Needed to Prep
20 minutes
Cooking Duration
35 minutes
Overall Time
55 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Peruvian

Number of Portions: 6 How Many It Serves

Dietary Preferences: No Gluten

Ingredients You'll Need

→ Main Components

Ingredient 01 2 to 3 pounds bone-in chicken thighs and drumsticks or boneless chicken pieces
Ingredient 02 3 to 4 tablespoons Aji Amarillo paste or 6 to 8 fresh Aji Amarillo peppers, seeded and chopped
Ingredient 03 1 large yellow onion, finely diced
Ingredient 04 4 to 5 garlic cloves, minced
Ingredient 05 1.5 cups low-sodium chicken broth
Ingredient 06 0.5 cup heavy cream or evaporated milk
Ingredient 07 2 tablespoons vegetable oil or olive oil
Ingredient 08 1 teaspoon ground cumin
Ingredient 09 1 teaspoon paprika
Ingredient 10 Juice of 2 limes
Ingredient 11 Salt and black pepper to taste
Ingredient 12 Fresh cilantro for garnish

Steps to Follow

Step 01

Pat chicken dry with paper towels and season with salt, pepper, and cumin. Let sit at room temperature for 15 to 20 minutes.

Step 02

Heat oil in a Dutch oven over medium-high heat. Add chicken skin-side down and sear 4 to 5 minutes per side until golden. Remove and set aside.

Step 03

Reduce heat to medium. Add onions and cook 4 to 5 minutes until translucent. Add garlic and sauté for 1 minute without browning.

Step 04

Stir in Aji Amarillo paste and cook for 2 to 3 minutes. Add cumin and paprika, stir for 30 seconds until fragrant.

Step 05

Pour in chicken broth, scraping the pot. Bring to a simmer, reduce heat, and puree until smooth. Return to pot and stir in cream. Simmer 3 to 4 minutes.

Step 06

Return chicken to pot, submerge halfway in sauce. Cover and simmer 15 to 20 minutes, turning once, until internal temperature reaches 165°F (74°C).

Step 07

Stir in lime juice to taste. Adjust seasoning. Garnish with chopped fresh cilantro before serving.

Extra Tips

  1. Using bone-in chicken enhances flavor and juiciness. Boneless options reduce cooking time.
  2. Aji Amarillo paste is available online or in Latin American markets. Fresh peppers offer deeper flavor.
  3. The sauce should be smooth and creamy, coating the chicken without being too thick or runny.
  4. This dish improves in flavor overnight and freezes well for up to 3 months.

Tools You'll Need

  • Dutch oven or heavy-bottomed deep skillet
  • Immersion blender or regular blender
  • Tongs
  • Cutting board and knife

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from heavy cream or evaporated milk

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 462
  • Total Fat: 29 grams
  • Carbohydrate Amount: 9 grams
  • Protein Amount: 38 grams