Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work great for Churu Chicken Amarillo —just keep an eye on cook time so they don’t dry out. If they’re thick, slice them horizontally into cutlets for quicker, juicier cooking.

What can I substitute for ají amarillo paste?

If you can’t find it, use 1 tsp turmeric + ½ tsp paprika for color and warmth. You won’t get the exact pepper flavor, but the sauce will still be creamy and delicious.

Is Churu Chicken Amarillo very spicy?

It depends on your ají amarillo paste. Start with 2 Tbsp if you’re spice-sensitive, then add more after tasting. And remember: extra cream can calm things down.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . The sauce may thicken—just add a splash of broth or milk when reheating.

Yes, but cream sauces can slightly change texture after freezing. If you do freeze it, thaw in the fridge overnight and reheat gently while stirring.

8 Easy Churu Chicken Amarillo Dinner Secrets

Description

Churu Chicken Amarillo is tender chicken simmered in a creamy, golden amarillo-style sauce (aji amarillo paste + cream + spices). One skillet, big flavor, and weeknight-easy.

Ingredients

Scale

For the chicken

1.5 lb boneless, skinless chicken thighs or breasts
1 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Amarillo sauce

3 Tbsp ají amarillo paste (or 1 tsp turmeric + 1/2 tsp paprika)
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 Tbsp olive oil
1/2 cup chicken broth
1/2 cup heavy cream or evaporated milk
Optional: 1/4 tsp sugar (helps if it’s too spicy)

Optional for serving

Chopped cilantro
Cooked white rice or quinoa
Fried plantains

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Instructions

Season chicken with salt and pepper. Let it sit for 10 minutes.
Heat 1 Tbsp olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove to a plate.
In the same skillet, add 1 Tbsp olive oil. Cook onion about 5 minutes until soft.
Add garlic and cumin. Stir 1 minute until fragrant.
Stir in ají amarillo paste and cook 2 minutes.
Pour in chicken broth and scrape up any browned bits. Bring to a gentle simmer.
Stir in cream (or evaporated milk) until smooth. Simmer until slightly thickened.
Return chicken to the skillet. Spoon sauce over it and simmer 5 minutes. Taste and adjust seasoning. Add sugar if the sauce is too spicy.
Top with cilantro and serve with rice, quinoa, or plantains.

Notes

Spice control: Start with 2 Tbsp ají amarillo if you’re sensitive to heat, then add more after tasting.

No ají amarillo paste? Turmeric + paprika gives the color and warmth, but the flavor will be milder.

Sauce too thick? Add a splash of broth. Too thin? Simmer a few more minutes uncovered.

Storage: Refrigerate leftovers up to 3 days. Reheat gently; add a splash of broth or milk to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet / Stovetop
Cuisine: Peruvian-inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 2 g
Sodium: 725 mg
Fat: 33 g
Saturated Fat: 12 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 190 mg