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churu chicken amarillo spicy peruvian served with rice

Churu Chicken Amarillo Spicy Peruvian

A creamy, mildly spicy Peruvian-inspired chicken dish made with aji amarillo, garlic, and simple spices. This recipe delivers bold flavor with an easy, beginner-friendly method perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken (thighs or breast, cut into pieces)
  • 2 tbsp aji amarillo paste
  • 3 cloves garlic (minced)
  • 1 onion (chopped)
  • 200 ml cream or evaporated milk
  • 150 ml chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cumin
  • 2 tbsp cooking oil

Equipment

  • large pan or skillet
  • cutting board
  • knife
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Cut chicken into medium pieces. Pat dry and season with salt, pepper, and cumin.
  2. Heat oil in a pan over medium heat. Add chicken and cook until lightly golden. Remove and set aside.
  3. In the same pan, cook chopped onion until soft. Add minced garlic and stir until fragrant.
  4. Stir in aji amarillo paste and cook for 1–2 minutes to release flavor.
  5. Pour in chicken broth and cream. Stir until smooth and combined.
  6. Return chicken to the pan and simmer for 10–15 minutes until fully cooked.
  7. Taste and adjust seasoning. Serve warm with rice, potatoes, or salad.

Notes

Control spice by adjusting aji amarillo paste. Use chicken thighs for juicier results. Keep heat moderate when adding cream to prevent splitting. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of broth.