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Churu Chicken Amarillo Recipe

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4.7 from 141 reviews

Churu Chicken Amarillo is a comforting Peruvian-inspired dish featuring tender shredded chicken simmered in a rich, creamy, and mildly spicy Aji Amarillo sauce. The sauce combines the vibrant fruity heat of Aji Amarillo paste with savory onions, garlic, cumin, and turmeric, thickened with potato flakes or pulverized crackers. Served over fluffy white rice and garnished with sliced hard-boiled eggs and black olives, this dish delivers a flavorful and satisfying meal perfect for any occasion.

Ingredients

For the Chicken

  • 1.5 lbs Chicken Breast (substitute with chicken thighs for richer flavor)
  • Salted Water or Broth (enough to boil chicken)

For the Sauce

  • 2 tbsp Vegetable Oil (olive oil can be used as a substitute)
  • 1 Yellow Onion, diced (shallots can be an alternative)
  • 2 cloves Garlic, minced
  • 4-6 tbsp Aji Amarillo Paste
  • Cumin, to taste
  • Turmeric, to taste (optional)
  • 1 cup Chicken Broth (reserved from boiling chicken)
  • 1 cup Evaporated Milk or Cream Alternative (substitute with full-fat coconut or cashew cream for dairy-free)
  • 1/2 cup Potato Flakes or Pulverized Crackers (thickening agent; ensure gluten-free if needed)

For Serving & Garnish

  • Fluffy White Rice
  • Sliced Hard-Boiled Eggs
  • Black Olives

Instructions

  1. Boil the Chicken: Place the chicken breasts in a pot of salted water or broth. Boil for 15-20 minutes until fully cooked. Remove the chicken and shred it using forks while reserving the broth.
  2. Sauté Onions: In a large saucepan, heat vegetable oil over medium heat. Add the diced onions and sauté for 5-7 minutes until they turn translucent and fragrant.
  3. Add Garlic: Incorporate the minced garlic into the pan and cook for an additional minute to release its aroma.
  4. Cook Aji Amarillo Paste: Stir in the Aji Amarillo paste and let it cook for 3 minutes to deepen the flavor.
  5. Add Liquids and Thickener: Pour in the reserved chicken broth and evaporated milk or cream alternative. Stir in the potato flakes or pulverized crackers, stirring constantly until the sauce thickens.
  6. Simmer with Chicken: Add the shredded chicken back into the sauce and let it simmer for 5-10 minutes. Adjust seasoning with cumin, turmeric, salt, or pepper as needed.
  7. Serve: Serve the Churu Chicken Amarillo over fluffy white rice, garnished with sliced hard-boiled eggs and black olives for a traditional touch.

Notes

  • Substitute chicken breasts with thighs for a richer, more flavorful dish.
  • Use olive oil instead of vegetable oil for a different flavor profile.
  • Replace evaporated milk with coconut or cashew cream to make the recipe dairy-free.
  • Potato flakes can be swapped with gluten-free pulverized crackers if needed.
  • Adjust the amount of Aji Amarillo paste to your preferred spice level.
  • Serve with traditional Peruvian sides like white rice, hard-boiled eggs, and black olives for authenticity.

Find it online: https://oliviabakes.com/churu-chicken-amarillo-recipe/