Churu Chicken Amarillo Recipe
A delicious Churu Chicken Amarillo recipe featuring tender chicken simmered in a creamy and zesty sauce made with vibrant yellow Peruvian peppers. Perfect for weeknight dinners or special occasions!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: South American
- Diet: Gluten Free
Ingredients
For the Chicken:
- 1 lb (500g) chicken breast or thighs
- 2 tbsp olive oil
- Salt and pepper to taste
For the Amarillo Sauce:
- 2-3 amarillo peppers, seeded and diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp cumin powder
- 1 tsp smoked paprika
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear the chicken until golden brown. Remove and set aside.
- In the same skillet, sauté onions and garlic until fragrant.
- Add amarillo peppers, cumin, and smoked paprika. Cook until the peppers soften.
- Pour in chicken broth and simmer for 10 minutes.
- Blend the sauce until smooth, then return to the skillet.
- Add the seared chicken back into the sauce and stir in the heavy cream.
- Simmer for 10-15 minutes until the sauce thickens.
- Serve hot with rice, quinoa, or your favorite side.
Notes
- To make it dairy-free, use coconut milk instead of heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Find it online: https://recipesbyamelia.com/churu-chicken-amarillo-recipe/