Churu Chicken Amarillo Recipe en Lima
A creamy and mildly spicy Peruvian dish featuring tender chicken simmered in a luscious Aji Amarillo sauce, served with classic sides like rice and fried plantains. Perfect for anyone wanting to experience authentic flavors of Lima at home.
Equipment
- Large mixing bowl
- Heavy-bottomed skillet or cast-iron pan
- Blender or food processor
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
Ingredients
- 2 lbs chicken thighs or drumsticks bone-in, skin-on recommended
- 4 Aji Amarillo peppers or 3 tbsp Aji Amarillo paste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup chicken stock or vegetable stock for vegetarian option
- ½ cup cream or evaporated milk
- 1 lime for juice
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Cilantro or parsley for garnish
Instructions
Marinate the Chicken:
- Combine lime juice, minced garlic, cumin, paprika, salt, and pepper. Coat chicken thoroughly and let marinate for at least 30 minutes or overnight.
Prepare the Sauce:
- Blend Aji Amarillo peppers, onion, garlic, and chicken stock until smooth.
Sear the Chicken:
- Heat oil in a skillet and sear the marinated chicken until golden brown on both sides. Set aside.
Cook the Sauce:
- Pour the blended mixture into the skillet and cook for 5–7 minutes. Add cream and stir to combine.
Simmer:
- Return the chicken to the skillet, cover, and simmer on low heat until the chicken is cooked through and the sauce thickens.
Serve:
- Garnish with chopped cilantro or parsley and serve with rice, fried plantains, or Peruvian potatoes.
Notes
- Adjust spice levels by using more or less Aji Amarillo peppers or paste.
- This recipe can be made vegetarian by substituting chicken with tofu or chickpeas and using vegetable stock.
- Letting the chicken marinate overnight enhances the flavor.