Churu Chicken Amarillo Skillet

Churu Chicken Amarillo is the dish I call on when I crave bold flavors and creamy comfort all in one skillet. Perfumed with cumin and brought to life by ají amarillo chili paste, it tucks juicy chicken beneath a golden sauce for an easy meal with South American warmth. Whenever someone comes over and I want something unfussy but loaded with character, this is what I make.

This dish went into my rotation after a friend brought back ají amarillo paste from Peru. I have loved playing with the spice balance and my house smells so cozy every time it simmers away.

Ingredients

• Boneless skinless chicken thighs or breasts: This gives you a choice between juicy or lean so pick what your family likes
• Olive oil: Adds a subtle fruity depth and helps brown the chicken nicely. Choose extra virgin if possible
• Salt and black pepper: Simple but important for seasoning and getting the chicken just right
• Ají amarillo paste: The heart of the sauce providing a fruity moderate heat and bright color. You can swap with turmeric and paprika if needed but the flavor will change
• Yellow onion: Finely diced for sweetness and that soft background layer
• Garlic cloves: Freshly minced means more flavor than pre-chopped
• Chicken broth: This gives richness and ties everything together. I like to use low sodium so I can control the salt
• Heavy cream or evaporated milk: Either will give you the creamy sauce but evaporated milk keeps it lighter. Look for ones with clean ingredients
• Ground cumin: Warmth and just a hint of smokiness. Always buy from a shop with good turnover for fresher spices
• Sugar: Optional but helps round out the heat if your sauce is too spicy
• Fresh cilantro: For garnish and sparkle at the end
• Cooked white rice, quinoa, or fried plantains: All perfect to soak up the sauce. Make sure your rice or quinoa is fluffy and hot

Instructions

Prepare the Chicken:

Rub the chicken pieces thoroughly with salt and pepper and let them rest for ten minutes to allow the seasoning to soak in

Sear the Chicken:

Heat olive oil over medium high in a large skillet. Place the chicken in a single layer and cook for about four to five minutes per side. Wait until you see a deep golden color before turning so you lock in juices. Once done remove the chicken and set aside on a plate loosely covered

Build the Sauce Base:

In the same skillet add a splash more olive oil if the pan looks dry. Stir in the diced onion and cook over medium low for about five minutes until soft and translucent. The key is patience so the onions become sweet rather than brown. Add the minced garlic and cumin then cook for another minute to coax out their aroma

Add the Chili:

Stir in the ají amarillo paste and cook for two minutes constantly stirring so the chili paste does not burn but instead blooms in the oil and deeply stains the onions. This gives the sauce its punch and color

Deglaze and Simmer:

Pour in the chicken broth and use a wooden spoon to scrape up all those tasty browned bits on the pan bottom because that is where the concentrated flavor lives. Bring the mixture to a gentle simmer

Creamify the Sauce:

Slowly stir in the heavy cream or evaporated milk. Keep stirring until the sauce is smooth and beginning to thicken just slightly about two to three minutes. This is where the sauce turns silky and pulls the dish together

Return Chicken and Finish:

Place the seared chicken pieces back in the sauce and spoon a bit over so they are coated. Let the chicken gently simmer for five minutes so it becomes tender and the flavors meld. Taste and adjust seasoning at this point. If your sauce feels spicy or sharp a pinch of sugar goes a long way

Serve and Garnish:

Plate the chicken with generous spoonfuls of the amarillo sauce. Scatter fresh cilantro on top and add your choice of rice, quinoa, or fried plantains for soaking up every drop

My favorite bit of this recipe is the ají amarillo paste. The first time I tasted it I was hooked its sunshine color and mild heat are so different from other chilies. I once made this dish on a rainy Sunday with my niece and she danced in the kitchen just for another spoonful of the sauce. Moments like those make cooking feel like magic.

Storage tips

This chicken keeps well for two to three days in an airtight container in the fridge. When reheating add a splash of water or broth to loosen the sauce. For best results reheat gently on the stovetop to avoid overcooking the chicken

Ingredient substitutions

If you cannot find ají amarillo paste a mix of turmeric and paprika gives a pretty color and mild flavor though the taste will be a bit earthier. You can switch out chicken for turkey or even firm tofu for a vegetarian spin. If you are dairy free use coconut cream and the sauce will still be silky

Serving suggestions

Ladle over steaming rice or fluffy quinoa. I love serving with a side of fried plantains for sweet contrast or even a side salad of cucumber and avocado. It is a great dish to put alongside roast vegetables for more color

Cultural inspiration

This dish is a tribute to Peruvian and Andean flavors. Ají amarillo is a staple chili in many traditional stews and sauces. The combination of creamy sauce and golden chicken feels celebratory yet easy enough for any night of the week

Seasonal Adaptations

Try adding fresh corn kernels in summer for sweetness Fold in sautéed spinach or kale for a wintery version Swap white rice for brown for more fiber

Success Stories

This recipe wins praise from picky eaters and food lovers alike. One friend emailed me after her first try saying she had never seen her husband ask for seconds of chicken before. Each time I make it I hear requests for more sauce so be generous

Freezer Meal Conversion

Cool the chicken and sauce completely and freeze in portions. Thaw overnight in the refrigerator. Gently reheat on the stove with a splash of broth until hot. The sauce stays velvety even after freezing so you do not lose that creamy magic

Churu Chicken Amarillo is a true comfort dish with bold character and just the right level of spice. It comes together with little fuss but delivers big satisfaction every time.

Common Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well. Adjust cook time for thickness and tenderness.

→ What if I can't find ají amarillo paste?

You can substitute with turmeric and paprika. It gives a similar color and mild sweet heat.

→ Is evaporated milk required, or can I use cream?

Either heavy cream or evaporated milk will work, lending body and richness to the sauce.

→ How spicy is the sauce?

Ají amarillo has medium heat. Taste and adjust by adding sugar or more cream if needed.

→ What sides pair best with this dish?

Serve with white rice, quinoa, or fried plantains to absorb the flavorful sauce.