If you’ve ever wandered the vibrant streets of Lima, Peru, you know that flavor is everywhere—from street vendors to high-end culinary gems. Among the most unforgettable dishes is Churu Chicken Amarillo, a hearty and spicy favorite rich with cultural roots. This dish combines tender chicken simmered in a creamy, vibrant yellow Aji Amarillo sauce, often served with rice or potatoes. And the best part? You can recreate this Peruvian masterpiece right at home—even if you’re in the USA.
In this article, we’ll walk you through everything: what makes this dish so special, step-by-step cooking instructions, ingredient swaps if you’re shopping outside Peru, serving tips, common mistakes to avoid, and even where to enjoy it if you’re ever in Lima. Whether you’re a food adventurer or simply love home-cooked meals with bold flavor, this guide is for you.
Don’t miss our Delicious Cottage Cheese Pasta Sauce for another easy-to-make dinner idea that’s full of flavor!
Table of Contents
Discovering Churu Chicken Amarillo in Lima
What is Churu Chicken Amarillo?
The name “Churu Chicken Amarillo” might sound exotic, but in Peru, it’s a deeply comforting, home-style meal. “Churu” refers to a rustic or native preparation, often associated with traditional, heartwarming meals from the Andean and coastal regions of Peru. The term “Amarillo” refers to the bright yellow Aji Amarillo pepper, a key ingredient in Peruvian cooking that brings color, mild heat, and a distinct fruity flavor to the sauce.
This chicken dish is typically made by sautéing chicken in garlic, onion, cumin, and turmeric, then simmering it in a creamy Aji Amarillo blend—made from peppers, cheese, milk, and crackers or bread to thicken the sauce.
The result? A flavorful fusion of heat, creaminess, and umami that reflects the bold, layered cuisine Lima is known for.
The Cultural Origins and Importance of This Dish in Lima
In Lima, food isn’t just a necessity—it’s a lifestyle. And this recipe is part of that legacy. Churu Chicken Amarillo reflects Peruvian mestizo heritage, blending Spanish, African, and Indigenous influences into one delicious plate. It’s often prepared for Sunday family meals, local fiestas, or even quick lunch menus at local eateries.
The Aji Amarillo itself is considered a culinary icon of Peru, sometimes referred to as “the soul of Peruvian cuisine.” No wonder this dish, combining that pepper with juicy chicken and hearty carbs, remains a staple.
Many Peruvians will tell you the best Churu Chicken Amarillo they’ve had was at a grandmother’s table or tucked away in a side-street café. Looking for inspiration? Try this tasty street-style twist like our Air Fryer Taquitos for more bold flavor ideas!
And if you want a modern healthy take, Crispy Roasted Chickpeas offer a great side snack with Peruvian flair.
Ingredients Breakdown – What You Need to Make Churu Chicken Amarillo
Traditional Peruvian Ingredients You’ll Need
If you want that authentic Lima street-food flavor, it all starts with the right ingredients. Traditional Churu Chicken Amarillo recipes use local Peruvian elements that bring the unique flavor profile to life. Here’s what you’ll need:
| Ingredient | Why It’s Essential |
|---|---|
| Chicken thighs | Juicy and tender, thighs absorb sauce beautifully |
| Aji Amarillo paste | The soul of the dish—fruity, spicy, and vibrant |
| Red onions | Adds depth and sweetness after caramelizing |
| Garlic & cumin | Classic aromatics for layering flavor |
| Evaporated milk | Creates the creamy base of the Amarillo sauce |
| Queso fresco | Adds a slight tang and soft texture to the sauce |
| Saltine crackers | A traditional thickener for authentic creaminess |
| Olive oil | For sautéing, adds a light richness |
| Salt & pepper | To taste, for balance |
One special note: Aji Amarillo is a Peruvian yellow chili pepper that’s spicy but not overwhelming. It’s what gives this dish its sunny color and signature heat.
If you’re in Lima, these ingredients are easy to find at local markets. But what if you’re outside Peru?
Substitutes for Hard-to-Find Ingredients in the USA
You can absolutely still make this dish with ingredient substitutions while keeping its soul intact. Here’s how:
| Traditional Ingredient | Easy USA-Friendly Substitute |
|---|---|
| Aji Amarillo paste | Use yellow bell pepper + jalapeño + turmeric |
| Queso fresco | Crumbled feta or ricotta (milder flavor) |
| Evaporated milk | Use whole milk + cream or unsweetened almond milk |
| Saltine crackers | Plain breadcrumbs or Ritz crackers |
You can find jarred Aji Amarillo paste on Amazon or at Latin American specialty stores. If you’re more into fusion cuisine, you might enjoy how we twist classics—like in our Chicken with Peanut Butter recipe that blends familiar flavors with bold surprises.
Don’t forget to prep all your ingredients ahead of time. Mise en place makes the cooking process smoother—especially when creating a sauce this iconic.
Step-by-Step Churu Chicken Amarillo Recipe
How to Prepare the Chicken
Before diving into the sauce, let’s handle the chicken the right way. In Peru, it’s common to use bone-in, skinless chicken thighs for a more flavorful and juicy result—but boneless cuts work fine too.
Step-by-step instructions:
- Season the chicken: Lightly salt and pepper both sides of your chicken pieces.
- Sear the chicken: In a deep pan, heat olive oil over medium-high heat. Add the chicken and brown on both sides—about 3–4 minutes per side. Remove and set aside.
- Build the flavor base: In the same pan, add finely chopped red onions, garlic, and cumin. Cook until softened and golden (around 8 minutes).
Why this matters? Browning the chicken adds a base layer of flavor, and sautéing the aromatics in the same oil gives your sauce depth and authenticity.
Making the Perfect Amarillo Sauce
This is the soul of your Churu Chicken Amarillo. A bright, creamy, spicy-yellow sauce with just the right amount of kick. Traditionally, Peruvians blend their sauce until ultra-smooth and pour it over the seared chicken for a final simmer.
What you’ll need:
- 3 tablespoons of Aji Amarillo paste (or your substitute)
- 1/2 cup evaporated milk
- 1/2 cup queso fresco (or feta)
- 5 saltine crackers (or breadcrumbs)
- Optional: turmeric for added color
How to make it:
- Blend: Add Aji Amarillo paste, evaporated milk, queso fresco, crackers, and a pinch of turmeric to a blender. Blend until creamy and smooth.
- Simmer: Pour the sauce into the onion-garlic mixture, stir well, then return the chicken to the pan. Lower the heat and cover.
- Cook: Simmer for 25–30 minutes until the chicken is fully cooked and tender. Stir occasionally to keep the sauce from sticking.
The result? A silky, golden sauce that clings to the chicken and seeps into every bite.
Looking for more saucy, flavorful dishes? Check out our full blog for more delicious recipes like this one!
Cooking Techniques That Bring Out Authentic Flavors
Traditional vs. Modern Cooking Methods
If you want this dish to taste like it’s straight from a cozy cocina criolla in Lima, technique matters as much as ingredients.
Traditional Method (Grandma’s Way)
- Clay pot cooking: Many Peruvian home cooks use clay or ceramic pots to slow-cook the chicken. It helps retain moisture and evenly distributes heat, making the meat fall-off-the-bone tender.
- Manual grinding of Aji Amarillo: Instead of store-bought paste, many traditional cooks hand-grind the chili for richer texture.
- Use of chicken stock from scratch: Homemade broth enhances the sauce’s depth and gives it that extra soulful finish.
Modern Method (Perfect for USA Kitchens)
- Non-stick or cast iron skillet: Works well for browning and simmering.
- Blender for the sauce: Use a high-speed blender to mix your Aji Amarillo sauce ingredients for a smooth, creamy texture.
- Instant Pot shortcut: Want to cut cook time? Sear the chicken in an Instant Pot and pressure-cook with the sauce on high for 12 minutes.
Both styles can yield amazing results—the key is attention to flavor layering. Even if you’re short on time, never skip the sautéing of onions, garlic, and cumin. It’s what makes this dish unmistakably Peruvian.
Don’t miss our Air Fryer Taquitos if you’re into faster cooking with authentic flavor.
Tips from Peruvian Chefs in Lima
We asked chefs in Lima how they get their Churu Chicken Amarillo to taste so unforgettable. Here’s what they said:
- “Always toast your cumin seeds before using.” – It brings out a nutty, aromatic base.
- “Balance heat with cream.” – Aji Amarillo is spicy, but mellowing it with milk and cheese makes the flavor more accessible.
- “Let the dish rest before serving.” – Letting the chicken sit for 10 minutes post-cooking helps the sauce thicken and flavors settle.
These insider tips can make your version taste restaurant-worthy—even if you’re 4,000 miles away from Lima.
Looking for more high-protein but flavorful ideas? Discover our Crispy Roasted Chickpeas—another easy option full of satisfying texture and taste.
Serving and Pairing Ideas
Side Dishes That Go Well with Churu Chicken Amarillo
In Lima, food is more than nourishment—it’s tradition, celebration, and connection. So when you’re serving Churu Chicken Amarillo, the right sides turn it into a full-on Peruvian dining experience.
Here are some authentic and delicious sides to complement the dish:
| Side Dish | Why It Works |
|---|---|
| White Rice | Neutral and fluffy—perfect to absorb that Amarillo sauce |
| Steamed Yellow Potatoes | Peru’s favorite starch; adds creamy texture to each bite |
| Sliced Avocado | Adds creaminess and a cooling contrast to the spicy sauce |
| Huancaina Sauce Salad | Classic Peruvian side dish made with more Aji Amarillo |
| Sweet Corn Kernels | Adds sweetness and pop to balance savory chicken |
| Pickled Red Onions | Acidic and sharp—great for cutting through rich flavors |
Pro tip: Add a drizzle of Amarillo sauce over your rice and top with a sprig of cilantro for that restaurant-style finish.
If you’re looking for something light but flavorful to round out the meal, check out our Roasted Chickpeas—perfect as a side snack or salad topper.
How It’s Served in Local Lima Restaurants
In many casual eateries across Lima, this dish is served family-style in large clay dishes, often accompanied by a bowl of white rice and boiled yucca. You’ll find locals dipping bread into leftover sauce—because it’s just too good to waste.
More upscale restaurants may present it with garnished rice towers, fried plantains, or even a quail egg on top. Want to add flair for a dinner party? Serve your Churu Chicken Amarillo in individual shallow bowls with a base of rice and fresh cilantro sprinkled on top. Presentation is key!
Lima chefs also love pairing it with Chicha Morada, a purple corn drink that adds fruity balance to the spicy richness of the dish.
Variations of the Churu Chicken Amarillo Recipe
Healthier Versions: Low-Carb or Dairy-Free Options
Looking to enjoy this bold Peruvian favorite without straying from your health goals? You’re in luck. Churu Chicken Amarillo can easily be adapted for low-carb, dairy-free, or even gluten-free lifestyles—without sacrificing flavor.
🥑 Low-Carb Churu Chicken Amarillo
- Swap rice with cauliflower rice to keep it keto-friendly.
- Use unsweetened coconut milk in place of evaporated milk for a lighter, dairy-free creaminess.
- Replace saltine crackers with almond flour or ground flaxseeds to thicken the sauce.
This variation retains the signature spicy, creamy Amarillo flavor, but cuts out unnecessary carbs—perfect for low-sugar diets.
🥥 Dairy-Free Alternative
- Use a plant-based cheese alternative or nutritional yeast for tang.
- Coconut cream also works beautifully for the sauce, especially when paired with lime juice to balance the richness.
Many in the USA are already using these swaps in traditional Latin recipes. Looking for plant-powered inspiration? Try our Vegan Cauliflower Crust Pizza for a healthy fusion twist.
Fusion Styles: Adding Global Twists
The magic of a dish like this lies in its ability to adapt. Here are a few fun and flavorful fusion ideas:
| Fusion Idea | How It Works |
|---|---|
| Japanese-Peruvian (Nikkei) Style | Add miso paste to the Amarillo sauce for a rich umami profile |
| Tex-Mex Churu Chicken Wrap | Shred the cooked chicken and wrap in tortillas with rice, beans, and slaw |
| Churu Chicken Amarillo Pasta | Use the Amarillo sauce as a bold pasta sauce with penne or fettuccine |
| Peruvian Fried Rice Twist | Serve over arroz chaufa (Peruvian-style fried rice with soy sauce and scallions) |
These twists are great for home cooks looking to wow guests—or just freshen up leftovers with something unexpected.
Don’t miss our Cottage Cheese Pasta Sauce for another creative, protein-packed take on creamy comfort food with a healthy edge.
Where to Find Churu Chicken Amarillo in Lima
Famous Restaurants in Lima That Serve This Dish
Whether you’re strolling through Miraflores or exploring the colonial beauty of Barranco, Lima is a culinary capital. Here are some of the most highly recommended spots for experiencing Churu Chicken Amarillo the way it’s meant to be enjoyed.
🍽️ Picantería La Norteña – Surquillo
Known for its rustic charm and authentic flavors, La Norteña serves a classic Churu Chicken Amarillo that locals rave about. Their secret? Aji Amarillo that’s roasted before being blended, which deepens the sauce’s flavor.
🍽️ El Rincón Que No Conoces – Lince
Translating to “The Corner You Don’t Know,” this restaurant has gained fame for bringing traditional Criollo dishes to modern foodies. Their version of this dish is creamy, spicy, and always served with buttery potatoes.
🍽️ La Red – Miraflores
A local favorite that blends traditional and contemporary Peruvian cuisine, La Red offers a unique take by serving Churu Chicken Amarillo with quinoa and roasted vegetables. Perfect for health-conscious diners.
If you’re planning to travel, these restaurants offer a rich taste of Peruvian tradition with every bite.
Street Food and Hidden Gems
Not all great meals come from white tablecloths. Some of the most authentic Churu Chicken Amarillo dishes in Lima are found at:
- Local markets like Mercado de Surquillo, where vendors serve lunch plates packed with flavor for just a few soles.
- Family-run fondas tucked away in neighborhoods—these tiny spots often prepare the dish in bulk every Sunday, giving you a home-cooked experience.
- Barranco food trucks, where you can find creative takes like Amarillo chicken tacos or Amarillo rice bowls.
When in Lima, follow the locals. If you see a line outside a corner café at lunchtime, odds are there’s a killer Churu Chicken Amarillo waiting inside.
Looking for more under-the-radar recipes with bold flair? Check out our unique Chicken with Peanut Butter twist—you won’t believe how good it is!
Making the Dish with Kids or for Family Meals
Kid-Friendly Adaptations of the Recipe
Not all little ones are fans of spice, but with just a few tweaks, Churu Chicken Amarillo can become a dish that even the pickiest eaters will love.
👶 How to make it milder:
- Reduce Aji Amarillo: Cut the paste amount in half or substitute part of it with roasted yellow bell peppers.
- Balance with dairy: Add a touch more milk and cheese to mellow out the heat.
- Go boneless: Use boneless, skinless chicken breasts or thighs to make the dish easier to chew and serve.
🍴 How to plate for kids:
- Serve the chicken over plain white rice with the sauce on the side for dipping.
- Add a sliced avocado or sweet corn salad to bring in familiar flavors and textures.
- Use fun bento-style plating with sauce cups, rice molds, and small veggie sides.
By adjusting heat and presentation, you can turn this bold dish into something the whole family will crave.
Need more family-friendly ideas? Check out our Crispy Roasted Chickpeas for a crunchy, healthy snack kids will actually eat!
Cooking as a Family Tradition
In Peru, food is often a family affair—and Churu Chicken Amarillo is a perfect way to bring that tradition into your own home. Here’s how to make it a fun kitchen experience:
| Age Group | Kitchen Task |
|---|---|
| Toddlers (2–4) | Washing herbs, helping to pour ingredients |
| Kids (5–8) | Mixing the sauce in the blender (with supervision) |
| Tweens (9–12) | Stirring, seasoning, and setting the table |
| Teens (13+) | Sautéing the onions and even searing the chicken |
Make it a themed dinner night with Peruvian music, print out a small menu, and let everyone take a role—from cook to server. You’ll not only create great food but lasting memories.
Want to pair it with something sweet afterward? Don’t miss our Mango Mousse dessert idea—perfectly light and tropical.
Common Mistakes to Avoid When Making Churu Chicken Amarillo
Sauce Mistakes That Ruin the Flavor
The Aji Amarillo sauce is the soul of the dish. And when it’s off, the whole meal suffers. Here’s what to look out for:
❌ Using raw Aji Amarillo paste straight from the jar
- Many store-bought pastes are raw or undercooked. Always sauté the paste briefly in oil before blending or simmering to mellow bitterness and enhance flavor.
❌ Not blending the sauce thoroughly
- A gritty sauce ruins texture. Use a high-speed blender to get it ultra-smooth and velvety—Peruvian-style.
❌ Too much dairy
- Overdoing milk or cheese can dull the chili flavor. Stick to the recommended measurements or taste as you go.
Want more saucy inspiration? Discover our Cottage Cheese Pasta Sauce for a creamy twist that nails the balance.
Overcooking or Under-Seasoning the Chicken
The chicken should be tender, flavorful, and infused with sauce. Here’s where things often go wrong:
❌ Skipping the sear
- If you toss raw chicken into sauce without searing, you’ll miss the caramelized depth that elevates the dish. Always brown it first.
❌ Cooking on too high heat
- This can make the sauce separate and dry out the chicken. Keep the simmer gentle and steady.
❌ Not seasoning at each stage
- Layer your seasoning. Salt the chicken, season the aromatics, and taste the sauce before serving. Peruvian food is all about layered flavor.
Looking for more tips on how to make protein-rich meals taste fantastic? Don’t miss our Chicken with Peanut Butter Recipe—unexpected and absolutely delicious.
Frequently Asked Questions (FAQ)
What does “Churu” mean in Peruvian cuisine?
“Churu” is a colloquial and cultural term often used in rural Andean areas of Peru to describe something native, earthy, or rustic. When it’s applied to food—like Churu Chicken Amarillo—it implies that the dish is authentic, homemade, and rooted in tradition, often cooked with simple yet flavorful ingredients passed down through generations.
Is Chicken Amarillo spicy?
Yes, but it’s mild to moderate in heat. The star ingredient—Aji Amarillo chili—is spicy, but when blended with milk, cheese, and crackers, the heat is beautifully balanced. The dish has a rich, fruity warmth rather than a burn-your-mouth kind of spice.
Can I make Chicken Amarillo without Aji Amarillo peppers?
Absolutely. If you can’t find fresh or jarred Aji Amarillo, you can replicate the flavor with:
Yellow bell peppers (for color and sweetness)
A small amount of jalapeño or serrano (for heat)
Turmeric or curry powder (for color and earthy notes) Blend these with cheese and milk to get a close approximation of the original sauce.
What’s the best side dish to serve with Churu Chicken Amarillo?
White rice is the classic pairing, but you can also serve it with:
Steamed Peruvian potatoes
Sweet corn kernels
Pickled red onions
Avocado slices
These sides help absorb the creamy sauce and provide contrast to the spice.
Can I store and reheat this dish later?
Yes! In fact, it often tastes better the next day. Store in an airtight container for up to 3 days in the fridge, and reheat gently on the stove over low heat. Add a splash of milk if the sauce has thickened too much.
Where can I buy authentic Peruvian Amarillo peppers in the USA?
You can find jarred Aji Amarillo paste at:
Latin American grocery stores
International markets
Online (Amazon, Walmart, or specialty Latin food websites)
Look for brands like Inca’s Food or Amarillo Sol for the most authentic flavor.
Churu Chicken Amarillo Recipe en Lima: A Taste of Peru’s Soul
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A creamy and flavorful Peruvian dish, Churu Chicken Amarillo combines tender chicken with a rich ají amarillo sauce. Perfect for a taste of Lima at home.
Ingredients
- Chicken: 4 boneless, skinless thighs or breasts
- Ají Amarillo Paste: 3 tablespoons (plus 2 additional tablespoons for the sauce)
- Vegetables: 1 large onion (chopped), 2 garlic cloves (minced), 1 red bell pepper (chopped)
- Chicken Stock: 1 cup
- Spices: 1 teaspoon cumin, 1 teaspoon oregano, salt, and pepper to taste
- Evaporated Milk: 1 cup
- Crackers or Bread: 4 pieces (crumbled)
- Cheese: ½ cup grated queso fresco or Parmesan
- Optional Garnish: Fresh cilantro leaves
Instructions
- Season chicken with cumin, salt, and pepper.
- Heat oil in a skillet and sear chicken until golden brown. Remove and set aside.
- In the same skillet, sauté onions, garlic, and bell pepper until softened. Add ají amarillo paste and cook for 2 minutes.
- Blend the sautéed mixture with evaporated milk, crumbled crackers, and cheese until smooth.
- Return the sauce to the skillet, add chicken stock, and simmer.
- Place chicken in the sauce and cook on low heat for 20 minutes, ensuring it’s tender and coated.
- Garnish with cilantro and serve with steamed rice or boiled potatoes.
Notes
- Substitute ají amarillo paste with yellow bell peppers and a pinch of chili powder if unavailable.
- Adjust spice levels to suit your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian
Keywords: Churu Chicken Amarillo, Peruvian chicken recipe, ají amarillo chicken, Lima cuisine, creamy chicken dish