Authentic churu chicken amarillo Recipe
Churu Chicken Amarillo is a rich and comforting Peruvian classic that combines tender chicken, creamy evaporated milk, and the vibrant spice of yellow chili peppers. Perfectly paired with rice, bread, or plantains,
Ingredients
- 1 whole chicken cut into pieces (~1.5 kg)
- 2 tbsp vegetable oil ~30 g
- 1 large onion finely chopped (~150 g)
- 2 cloves garlic minced (~6 g)
- 2 tbsp fresh ginger grated (~12 g)
- 4-5 yellow chili peppers seeds removed and chopped (~50 g)
- 1 cup chicken broth ~240 g
- 1 cup evaporated milk ~240 g
- 1/2 cup fresh cilantro chopped
- 1 tsp cumin powder
- Salt and pepper to taste
- 2 tbsp Peruvian yellow pepper paste optional
- 1-2 boiled eggs sliced, for garnish (~100 g)
Instructions
Step 1: Prepare the Chicken
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Season chicken pieces with salt and pepper.
- Brown the chicken on all sides until golden, locking in the juices and creating a flavorful crust.
Step 2: Cook the Aromatics
- Add chopped onion, minced garlic, and grated ginger to the pot.
- Sauté for 3-4 minutes until the onion softens and turns translucent, and the garlic releases its aroma.
Step 3: Add the Yellow Chili Peppers
- Stir in the yellow chili peppers and optional Peruvian yellow pepper paste.
- Cook for 2-3 minutes until the peppers soften and release their vibrant color and distinctive heat.
Step 4: Simmer the Sauce
- Pour in the chicken broth and evaporated milk, stirring well to combine.
- Bring the mixture to a simmer, then cover the pot and cook for 25-30 minutes.
- Check that the chicken is tender and the sauce has thickened slightly.
Step 5: Finish and Garnish
- Stir in the chopped cilantro for a burst of fresh flavor.
- Plate the chicken, drizzle it with the creamy sauce, and garnish with sliced boiled eggs.
- Serve immediately and enjoy!