Spicy Peruvian Churu Chicken with Ají Amarillo Sauce and Rice Recipe
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. This meal balances smoky grilled flavors with a mellow, silky sauce enriched by evaporated milk, delivering a bold yet comforting taste experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Peruvian
- Diet: Gluten Free
Ingredients
Scale
Chicken Marinade
- 4 boneless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Ají Amarillo paste
Sauce
- 2 tablespoons Ají Amarillo paste
- 3 garlic cloves, minced
- 1 cup evaporated milk
- Pinch of salt
Garnishes and Serving
- 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)
Instructions
- Preheat Your Equipment: Heat your skillet or grill pan over medium-high for 5 minutes until hot to ensure a good sear on the chicken.
- Combine Ingredients: In a bowl, marinate chicken thighs with 1 tablespoon olive oil, salt, pepper, and 1 tablespoon of Ají Amarillo paste. Let them sit for at least 20 minutes to absorb flavors.
- Prepare Your Cooking Vessel: Add the remaining tablespoon of olive oil to your heated pan, swirling to coat evenly and prepare it for grilling the chicken.
- Assemble the Dish: Grill the marinated chicken thighs for 5–6 minutes on each side until slightly charred and cooked through, reaching an internal temperature of 165°F. Remove and let them rest to retain juices.
- Cook to Perfection: In a blender, combine the remaining 2 tablespoons of Ají Amarillo paste, minced garlic, evaporated milk, and a pinch of salt. Blend until smooth. Pour the mixture into a saucepan and simmer on low for 5 minutes, stirring often to prevent sticking, until the sauce thickens slightly.
- Finishing Touches: Slice the rested chicken thighs and nestle them into bowls with the cooked white rice. Spoon the creamy Amarillo sauce over the chicken, then garnish with thinly sliced red onion, optional red chili slices, and chopped fresh cilantro.
- Serve and Enjoy: Add a squeeze of fresh lime juice to brighten the flavors and serve warm for a delightful and comforting meal.
Notes
- Use a cast iron pan for the perfect sear and to add a smoky flavor to the chicken.
- If the sauce becomes too thick, thin it with a splash of milk or chicken broth for desired consistency.
- Freeze leftover sauce in ice cube trays for quick meals in the future.
- Avoid overcooking chicken to keep it juicy; pull from heat at 165°F internal temperature.
- Let chicken rest after cooking to maintain moisture and tenderness.
- Simmer the sauce gently to prevent boiling and ensure a smooth texture.
Keywords: Churu chicken, Peruvian spicy chicken, Ají Amarillo chicken, creamy chili chicken, Peruvian comfort food
