Churu Chicken Amarillo Skillet (Printable View)
Juicy chicken in tangy amarillo sauce, served with choice of rice, quinoa, or plantains.
# Ingredient List:
→ Chicken
01 -
1.5 lb boneless, skinless chicken thighs or breasts
02 -
1 tbsp olive oil
03 -
1 tsp salt
04 -
1/2 tsp black pepper
→ Amarillo Sauce
05 -
3 tbsp ají amarillo paste or 1 tsp turmeric plus 1/2 tsp paprika
06 -
1 medium yellow onion, finely diced
07 -
3 garlic cloves, minced
08 -
1/2 cup chicken broth
09 -
1/2 cup heavy cream or evaporated milk
10 -
1 tbsp olive oil
11 -
1 tsp ground cumin
12 -
1/4 tsp sugar, optional
→ Garnishes and Sides (optional)
13 -
Fresh cilantro, chopped
14 -
Cooked white rice or quinoa
15 -
Fried plantains
# Preparation Steps:
01 -
Rub chicken with salt and black pepper evenly over all sides and let rest for 10 minutes.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden and fully cooked through. Remove chicken from skillet and set aside.
03 -
In the same skillet, add 1 tablespoon olive oil and sauté diced onion until translucent, about 5 minutes. Add minced garlic and ground cumin, cooking for 1 minute until fragrant.
04 -
Stir in ají amarillo paste (or turmeric and paprika). Cook for 2 minutes, stirring constantly.
05 -
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
06 -
Add heavy cream or evaporated milk to the skillet. Stir until the sauce is smooth and slightly thickened.
07 -
Return the chicken to the sauce, spooning sauce over each piece. Simmer gently for 5 minutes. Taste sauce and adjust seasoning; add optional sugar if additional sweetness is desired.
08 -
Garnish with chopped fresh cilantro and serve hot with cooked white rice, quinoa, or fried plantains.
# Supplementary Details:
01 -
Ají amarillo paste can be found at Latin markets or substituted with turmeric and paprika for similar color and flavor.