Description
Delicious Churu Chicken Amarillo for a Cozy Dinner Night
Ingredients
Scale
- 4 pieces Chicken thighs or breasts
- 1 tbsp Olive oil (can substitute with vegetable oil)
- to taste Salt
- to taste Black pepper
- 2 tbsp Ají amarillo paste (can substitute with turmeric and paprika)
- 1 medium Yellow onion (can substitute with shallots)
- 3 cloves Garlic (minced)
- 1 cup Chicken broth (can use vegetable broth)
- 1 cup Heavy cream or evaporated milk (for dairy-free use coconut milk)
- 1 tsp Ground cumin
- 1/4 tsp Sugar (optional to balance spiciness)
- 1/4 cup Fresh cilantro (for garnish)
- 2 cups White rice or quinoa
- 2 pieces Fried plantains
Instructions
- Season the chicken with salt and black pepper. Allow it to rest for about 10 minutes at room temperature.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet.
- In the same skillet, add more olive oil if needed, and sauté the diced yellow onion for about 5 minutes until translucent. Add minced garlic and ground cumin for an additional minute.
- Stir in the ají amarillo paste and cook for 2 minutes. Pour in the chicken broth and scrape the bottom of the skillet. Bring to a simmer and add the heavy cream, cooking until smooth.
- Return the seared chicken to the skillet and let it simmer in the sauce for an additional 5 minutes. Taste and adjust seasoning, adding sugar if it feels too spicy.
- Garnish with fresh cilantro and serve with white rice, quinoa, or fried plantains.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg