Churu Chicken Amarillo: 15-Minute Meal Prep Guide
A creamy, spicy Peruvian dish inspired by bold flavors, perfect for weeknight dinners or special occasions.
Equipment
- 1 Cooking Pot or Skillet You'll need a large, heavy-bottomed skillet or pot for cooking the chicken and making the sauce.
- Knives A sharp knife is important for chopping ingredients like onions and garlic
- Cutting Board Essential for preparing vegetables and other ingredients safely
- Measuring Cups and Spoons Necessary for accurately measuring out ingredients such as spices and liquids
- Blender or Immersion Blender To create a smooth amarillo sauce; if you don’t have a blender, a fine mesh sieve can also work.
- Spatula Helps with stirring and flipping the chicken during cooking.
- Tongs Useful for handling the chicken pieces when searing them in the pan.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Amarillo Sauce
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons aji amarillo paste
- 1 cup evaporated milk or unsweetened almond milk for a dairy-free option
- 1/2 cup chicken broth or vegetable broth for vegetarians
- 1/4 cup freshly grated Parmesan cheese or nutritional yeast for a vegan twist
- Salt and pepper to taste
Instructions
Preparing the Chicken:
- Pat the chicken breasts dry with paper towels.
- Sprinkle both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6-7 minutes per side until golden brown and fully cooked.
- Remove from the skillet and set aside.
Making the Amarillo Sauce:
- In the same skillet, reduce the heat to medium.
- Add 2 tablespoons of olive oil and sauté the onion until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the aji amarillo paste and cook for 2-3 minutes to deepen the flavor.
- Slowly pour in the evaporated milk and chicken broth, stirring constantly.
- Bring the mixture to a gentle simmer.
- Carefully transfer the sauce to a blender and blend until smooth.
- Return the sauce to the skillet.
- Stir in grated Parmesan cheese and allow it to melt.
- Season with salt and pepper to taste.
Combining and Serving
- Return the seared chicken to the skillet.
- Spoon the amarillo sauce over the chicken, ensuring it’s fully coated.
- Let it simmer for 5 minutes to meld the flavors.
- Plate the chicken over steamed white rice, quinoa, or mashed potatoes.
- Generously ladle sauce on top and garnish with fresh parsley or cilantro.