Churu Chicken Amarillo Recipe en Lima – A Peruvian Culinary Masterpiece
This Churu Chicken Amarillo recipe brings the vibrant flavors of Lima right to your kitchen with its rich, creamy aji amarillo sauce and perfectly marinated chicken. Whether you're cooking for a weeknight dinner or a festive gathering, this dish is sure to impress with its bold flavors and cultural authenticity. Enjoy your culinary journey through Peruvian cuisine!
Ingredients
Complete Ingredient List & Substitutions
- Chicken thighs or breasts: Thighs are juicier, but breasts work if you prefer lean meat.
- Aji amarillo peppers (or paste): The backbone of the dish.
- Garlic cloves: Adds depth and aroma.
- Lime juice: Brightens up the marinade.
- Cumin and paprika: Warm spices that enhance the chicken’s flavor.
- Cilantro: For freshness and a hint of citrus
- Olive oil: For marinating and cooking.
- Onions: Adds sweetness and balance.
- Evaporated milk: Creates a creamy, smooth sauce.
- Cheese (Queso Fresco or Parmesan): Adds a savory, umami kick.
- Optional substitutions: Swap lime juice with lemon if needed, and use Greek yogurt in place of evaporated milk for a lighter version.
Instructions
Preparing the Marinade
Combine your ingredients: In a large bowl, mix together:
- 3 tablespoons of aji amarillo paste (or 2 fresh peppers, deseeded and blended),
- 4 cloves of minced garlic,
- 2 tablespoons of lime juice,
- 1 teaspoon each of cumin and paprika,
- A handful of chopped cilantro,
- 2 tablespoons of olive oil, and
- Salt and pepper to taste.
- Add the chicken: Toss in your chicken pieces, making sure each one is well coated.
- Let it rest: Cover and refrigerate for at least 2 hours (overnight is even better!). This gives the flavors time to meld and seep into the chicken.
Cooking Methods & Techniques
- Grilling: For a smoky, charred flavor, grill the chicken over medium heat for 6-8 minutes per side until fully cooked.
- Pan-searing: Heat a tablespoon of olive oil in a skillet. Sear the chicken on each side until golden brown, then cover and cook on low for another 10 minutes.
- Baking: Place the marinated chicken in a baking dish and roast at 375°F (190°C) for 25-30 minutes.
Mastering the Signature Yellow Sauce
- Sauté one chopped onion in olive oil until translucent.
- Add 2 tablespoons of aji amarillo paste and stir for a minute to release its flavors.
- Pour in 1 cup of evaporated milk, stirring continuously.
- Toss in 1/2 cup of crumbled queso fresco (or grated Parmesan) and let it melt into the sauce.
- Blend the mixture for a smooth, velvety finish. Adjust salt to taste.
Notes
Nutrition Information (Per Serving):
- Calories: 420 kcal
- Protein: 32g
- Carbohydrates: 18g
- Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 580mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 1200 IU
- Vitamin C: 35mg
- Calcium: 150mg
- Iron: 3mg