Name: Spicy Peruvian Churu Chicken with Ají Amarillo Sauce and Rice Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 4 boneless chicken thighs; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon Ají Amarillo paste; 2 tablespoons Ají Amarillo paste; 3 garlic cloves, minced; 1 cup evaporated milk; Pinch of salt; 1 medium red onion, thinly sliced; 2 cups cooked white rice; 2 tablespoons fresh cilantro, chopped; Red chili slices (optional, for garnish); Lime wedges (for serving); 1 tablespoon olive oil (for cooking)

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Introduction

Churu Chicken Amarillo is a vibrant Peruvian dish featuring juicy grilled chicken thighs smothered in a creamy, spicy Ají Amarillo sauce. Served over fluffy white rice and topped with fresh herbs and crunchy onions, it’s a perfect balance of smoky, spicy, and creamy flavors that bring comfort with every bite.

The image shows a white plate with a dish of grilled chicken pieces coated in a creamy yellow sauce on the left side, topped with thinly sliced red chili peppers and green herbs. To the right of the chicken, there is a layer of fluffy white rice, and on top of the rice is a small pile of finely sliced red onions mixed with green herbs. The texture of the chicken is slightly charred and crispy, while the sauce looks smooth and rich. The white marbled surface under the plate adds a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken thighs
3 tablespoons Ají Amarillo paste
3 garlic cloves, minced
1 medium red onion, thinly sliced
1 cup evaporated milk
1 teaspoon salt
1/2 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

Step 1: Heat your skillet or grill pan over medium-high heat for 5 minutes until hot.
Step 2: In a bowl, marinate the chicken thighs with 1 tablespoon of olive oil, salt, pepper, and 1 tablespoon of Ají Amarillo paste. Let it sit for at least 20 minutes.
Step 3: Add the remaining tablespoon of olive oil to the heated pan, swirling to coat evenly.
Step 4: Grill the marinated chicken thighs for 5–6 minutes on each side until slightly charred and cooked through. Remove from heat and let rest.
Step 5: In a blender, combine the remaining Ají Amarillo paste, garlic, evaporated milk, and a pinch of salt. Blend until smooth. Pour the mixture into a saucepan and simmer on low heat for 5 minutes, stirring often.
Step 6: Slice the rested chicken and nestle it into bowls with cooked rice. Spoon the sauce over the top, then garnish with red onion slices, chili slices if using, and chopped cilantro.
Step 7: Add a squeeze of lime over the top and serve warm. Enjoy your creamy, spicy Peruvian comfort dish!

Tips & Variations

Use a cast iron pan for the best sear and smoky flavor on the chicken.
If the sauce becomes too thick, thin it with a splash of milk or chicken broth.
Keep extra Ají Amarillo paste frozen in ice cube trays for quick future meals.
For a milder version, substitute Ají Amarillo paste with yellow bell pepper puree.
Add a spoonful of sour cream to mellow and smooth the sauce for a creamy fusion touch.
Try vegetarian swaps by using grilled eggplant or mushrooms instead of chicken.
Serve over couscous or farro instead of rice for a different grain base.
Mix in pineapple chunks for a tropical sweet-spicy twist.

Storage

You can make the sauce up to two days in advance and refrigerate it. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce thickens. Both chicken and sauce freeze well for up to one month; thaw fully and reheat slowly for best results.

How to Serve

The image shows a white plate with cooked pieces of chicken that are golden brown with some grill marks, placed on a bed of white rice. On top of the chicken and rice, there are thin slices of bright red chili peppers and a nest of thinly sliced purple onions. The plate is partly covered with a creamy yellow sauce that has small green herb bits scattered throughout. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Ají Amarillo paste?

Yes, store-bought paste saves time. Just check the quality and spice level to ensure it suits your taste.

Is this dish very spicy?

This recipe has a moderate heat level. You can reduce the amount of Ají Amarillo paste to make it milder if desired.

Can I grill the chicken outside instead of in a pan?

Absolutely. Outdoor grilling adds a wonderful smoky flavor that enhances the dish.

What are good side dishes to serve with this chicken?

Try avocado salad, fried plantains, a simple slaw, or even a fresh cucumber salad for a crisp contrast.

Is it possible to make this dish dairy-free?

Yes, substitute evaporated milk with coconut milk or any plant-based cream for a dairy-free version.

How long does the sauce keep once made?

The sauce will keep refrigerated for up to 4 days or can be frozen for about 1 month.

What can I use if I can’t find Ají Amarillo?

Use blended roasted yellow peppers with a pinch of chili powder as a substitute to mimic the flavor.

Can I meal prep this recipe?

Yes, you can cook everything ahead of time and store components separately until ready to serve.

How do I reheat leftovers without drying out the chicken?

Reheat gently in the microwave or on the stovetop, adding a little milk or broth to keep the sauce creamy and moist.

Is this dish kid-friendly?

Yes, if you reduce the chili paste amount, it becomes suitable and enjoyable for kids.