Churu Chicken Amarillo Spicy Peruvian
Churu Chicken Amarillo is a vibrant Peruvian dish featuring juicy grilled chicken thighs smothered in a creamy, spicy Ají Amarillo sauce.
Equipment
- Skillet or grill pan
Ingredients
Chicken and Marinade
- 4 thighs boneless chicken
- 3 tablespoons Ají Amarillo paste
- 3 cloves garlic minced
- 1 medium red onion thinly sliced
- 1 cup evaporated milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups cooked white rice
- 2 tablespoons fresh cilantro chopped
- red chili slices optional, for garnish
- lime wedges for serving
Instructions
Cooking Instructions
- Heat your skillet or grill pan over medium-high for 5 minutes until hot.
- In a bowl, marinate chicken thighs with 1 tablespoon oil, salt, pepper, and 1 tablespoon of Ají Amarillo paste. Let sit for at least 20 minutes.
- Add remaining oil to your heated pan, swirling to coat evenly.
- Grill the marinated chicken thighs for 5–6 minutes on each side until slightly charred and cooked through. Remove and let rest.
- In a blender, combine remaining Ají Amarillo paste, garlic, evaporated milk, and a pinch of salt. Blend until smooth. Pour into a saucepan and simmer on low for 5 minutes, stirring often.
- Slice the rested chicken and nestle into bowls with cooked rice. Spoon sauce over the top, then garnish with red onion slices, chili, and cilantro.
- Add a squeeze of lime and enjoy warm.
Notes
Use a cast iron pan for perfect sear and smoky flavor. Thin the sauce with a splash of milk if it becomes too thick. Freeze leftover sauce in ice cube trays for quick future meals.
Nutrition
Serving: 1bowlCalories: 430kcalCarbohydrates: 32gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 90mgSodium: 550mgFiber: 2gSugar: 5g
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