Description

This vibrant dish features tender pieces of chicken simmered in a rich, creamy sauce infused with the distinctive flavor of aji amarillo. Served alongside fluffy white rice, it is garnished with crisp red onion slices, fresh herbs, and bright lime wedges, offering a harmonious balance of savory, subtly spicy, and tangy notes.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup aji amarillo paste (adjust to taste)
1 cup chicken broth
1/2 cup evaporated milk or heavy cream
2 slices white bread, crusts removed, soaked in 1/4 cup milk (or 1/4 cup crushed saltine crackers)
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper to taste
Cooked white rice, for serving
1/2 red onion, thinly sliced, for garnish
Fresh cilantro or parsley, chopped, for garnish
1–2 limes, cut into wedges, for serving

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Instructions

**Prepare Chicken**: Poach or boil the chicken until cooked through. Once cooled slightly, shred or cut the chicken into 1-inch cubes. Set aside.
**Sauté Aromatics**: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
**Build the Sauce Base**: Stir in the aji amarillo paste and cook for 2-3 minutes, allowing the flavors to meld and deepen.
**Thicken the Sauce**: In a blender, combine the soaked bread (or crushed crackers) with the evaporated milk or heavy cream and 1/4 cup of the chicken broth. Blend until completely smooth.
**Combine and Simmer**: Pour the blended mixture into the skillet with the onion and aji amarillo. Add the remaining chicken broth. Bring the sauce to a gentle simmer, stirring constantly, until it thickens slightly.
**Add Chicken and Season**: Stir in the cooked chicken pieces and the Parmesan cheese (if using). Season with salt and freshly ground black pepper to taste. Continue to simmer for 5-10 minutes, allowing the chicken to absorb the sauce's flavors.
**Serve**: Serve the Churu Chicken Amarillo hot, alongside fluffy white rice. Garnish generously with thinly sliced red onion, fresh chopped cilantro or parsley, and lime wedges.

Notes

For an even smoother sauce, blend a portion of the cooked onion and garlic with the bread and milk mixture.

Adjust the amount of aji amarillo paste to control the spice level; some pastes are hotter than others.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To save time, use pre-cooked rotisserie chicken, shredded.

Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Calories: 620 kcal
Fat: 25g
Carbohydrates: 55g
Protein: 48g