Name: Bold & Flavorful Churu Chicken Amarillo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 500g chicken breast or thighs, sliced; 2 tablespoons ají amarillo paste; 3 garlic cloves, minced; 1 small onion, chopped; 2 tablespoons olive oil; 1 cup chicken broth; 1/2 cup evaporated milk or cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; Optional: 1 cup diced potatoes or 1/2 cup peas

I love making this churu chicken amarillo when I want something vibrant, creamy, and packed with bold flavor. The rich amarillo sauce brings a gentle heat and a beautiful color, coating the chicken in a way that feels both comforting and exciting.

Why You’ll Love This Recipe

I enjoy how this dish delivers layers of flavor with a creamy, slightly spicy sauce that feels unique. The amarillo pepper adds warmth without overwhelming heat, and the chicken turns out tender and juicy. I also like how well it pairs with rice, making it a complete and satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs, sliced
ají amarillo paste
garlic cloves, minced
onion, chopped
olive oil
chicken broth
evaporated milk or cream
salt
black pepper
cumin
paprika
fresh cilantro, chopped
lime juice
optional potatoes or peas

Directions

I start by heating olive oil in a pan over medium heat. I sauté the onion and garlic until soft and fragrant.

I add the chicken pieces and cook them until lightly browned on the outside. Then I stir in the ají amarillo paste, cumin, paprika, salt, and pepper, letting the flavors develop.

I pour in the chicken broth and let everything simmer for a few minutes. Then I add the evaporated milk or cream, stirring until the sauce becomes smooth and slightly thickened.

If I’m using potatoes or peas, I add them at this stage and let them cook until tender.

I finish with a squeeze of lime juice and a sprinkle of fresh cilantro. I serve it hot, usually over rice to soak up the flavorful sauce.

Servings and timing

I usually get about 3 to 4 servings from this recipe.
Prep time takes around 15 minutes, and cooking time is about 25 minutes, so everything is ready in roughly 40 minutes.

Variations

I sometimes add a bit of cheese to make the sauce richer. When I want a lighter version, I use milk instead of cream. I also like adding vegetables like bell peppers or corn for extra texture and color.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce.

FAQs

What is ají amarillo?

I find it’s a Peruvian yellow chili pepper with a fruity, mildly spicy flavor.

Can I make this less spicy?

I reduce the amount of ají amarillo paste to control the heat.

Can I use chicken thighs instead of breasts?

I often use thighs for a juicier result.

What can I serve with this dish?

I like serving it with rice, potatoes, or bread.

Can I make this ahead of time?

I prepare it in advance since the flavors deepen as it sits.

Conclusion

I keep coming back to this churu chicken amarillo because it’s rich, flavorful, and comforting. The creamy, slightly spicy sauce makes it a dish I always enjoy preparing and sharing.