Can I make Churu Chicken Amarillo ahead of time?

Absolutely! Churu Chicken Amarillo can be made ahead of time and stored in the fridge for up to 3 days. In fact, letting it sit overnight can help the flavors meld together even more. Just reheat gently over low heat, adding a little extra stock if needed to keep the sauce smooth.

Can I use a different type of chicken for this recipe?

Yes, you can! While bone-in, skin-on chicken is ideal for this recipe, you can substitute with boneless chicken breasts or thighs if you prefer. Just be sure to adjust the cooking time since boneless cuts cook faster. Keep an eye on the internal temperature to avoid overcooking.

How spicy is Churu Chicken Amarillo?

The level of spice depends on the ají amarillo peppers you use, but in general, the heat level is moderate. The ají amarillo has a fruity and earthy heat, which is milder than other chili varieties like jalapeños or habaneros. If you’re sensitive to spice, you can reduce the amount of pepper or use ají amarillo paste for a more controlled heat.

Churu Chicken Amarillo Recipe: Everything You Need to Know for a Perfect Meal

Description

If you’re looking for a unique, flavorful dish that combines the creamy richness of Churu with the bold taste of Peruvian-inspired amarillo sauce, this Churu Chicken Amarillo recipe is a must-try! Perfectly seasoned chicken is coated in a velvety amarillo-infused sauce with a hint of umami from Churu, creating a delicious meal for any occasion.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp cumin

For the Sauce:

1 packet Inaba Churu Chicken Purée
1 tbsp aji amarillo paste (Peruvian yellow chili paste)
½ cup heavy cream
¼ cup chicken broth
1 tbsp butter
2 cloves garlic (minced)
1 small onion (finely chopped)
1 tsp lime juice
½ tsp smoked paprika
½ tsp oregano
Salt & pepper (to taste)

For Garnish & Serving:

Fresh cilantro (chopped)
Cooked rice or quinoa
Avocado slices (optional)

Instructions

Step 1: Prepare the Chicken

In a bowl, season the chicken pieces with salt, black pepper, garlic powder, and cumin.
Heat a large skillet over medium heat and add olive oil.
Sauté the chicken until golden brown and fully cooked (about 5-7 minutes). Remove from the pan and set aside.

Step 2: Make the Sauce

In the same skillet, melt the butter over medium heat.
Add the chopped onions and garlic, and sauté until soft and fragrant (about 2-3 minutes).
Stir in the aji amarillo paste and smoked paprika, cooking for another minute.
Pour in the chicken broth and let it simmer for 2 minutes.
Lower the heat and stir in the Churu Chicken Purée, heavy cream, and oregano.
Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens.
Add the lime juice and season with salt & pepper to taste.

Step 3: Combine & Serve

Return the cooked chicken to the skillet, tossing it in the sauce to coat evenly.
Let everything simmer for another 2 minutes so the flavors meld together.
Serve over warm rice or quinoa, garnished with fresh cilantro and avocado slices.

Notes

✅ Spice Level – Adjust the aji amarillo paste based on your spice preference. More paste adds heat!
✅ Dairy-Free Option – Use coconut milk instead of heavy cream for a tropical twist.
✅ Extra Protein – Add cooked chickpeas or tofu for a heartier meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner