Churu Chicken Amarillo Recipe: Best Creamy Tangy -Easy to Make

Last updated on May 14th, 2025

I’ve been perfecting this chicken amarillo recipe for years, and it’s become my go-to when I want to impress guests without spending hours in the kitchen. The vibrant yellow sauce, made from aji amarillo chilies, transforms ordinary chicken into something truly special – tender, flavorful, and with just the right level of heat. If you’ve tried to recreate Peruvian flavors at home but ended up with bland results, this foolproof method will change everything.

Why You’ll Love This Recipe

This chicken amarillo has become one of my most requested recipes, and for good reason. After countless tries, I’ve simplified the authentic approach without sacrificing any flavor.

• Ready in just 40 minutes, perfect for weeknight cooking
• Balanced heat that’s flavorful without overwhelming your palate
• Versatile enough to pair with rice, quinoa, or roasted vegetables
• Make-ahead friendly – the flavors actually improve overnight

I first tasted this dish at a tiny Peruvian restaurant tucked away in a neighborhood I was just passing through. One bite, and I knew I had to learn how to make it myself. Furthermore, the chef was kind enough to share a few key techniques that I’ve incorporated here.

Pure Comfort

There’s something about the golden hue of aji amarillo sauce that signals comfort before you even take a bite. This dish manages to be both exotic and familiar at the same time. The aromatic spices create a warming sensation that’s perfect for cooler evenings, yet the bright citrus notes make it equally appealing year-round.

In my home, this has become our celebration dish – the one I make when someone gets a promotion, aces an exam, or just because we’ve made it through a particularly challenging week. Meanwhile, my friends have started requesting it for potlucks and dinner parties.

Ingredients You’ll Need

Before you start cooking, gather these key ingredients for authentic flavor. Additionally, I’ll share some accessible substitutions if you can’t find everything.

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons aji amarillo paste (find this at Latin markets or online)
• 1 yellow onion, finely diced
• 4 garlic cloves, minced
• ½ cup chicken broth
• ¼ cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• Fresh cilantro for garnish
• Salt and pepper to taste

Can’t find aji amarillo paste? In a pinch, you can substitute with 2 tablespoons of habanero hot sauce mixed with 1 tablespoon of turmeric for color, though the flavor profile will be slightly different.

Step-by-Step Instructions

Preparation

1. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2. In a blender, combine the aji amarillo paste, garlic, lime juice, cumin, oregano, and a pinch of salt. Blend until smooth to create your sauce.
3. Dice onion and set aside.
4. Chop cilantro for garnish and slice limes into wedges for serving.

Cooking Method

First, heat olive oil in a large skillet over medium-high heat until shimmering.

1. Add chicken thighs to the hot pan and cook for 4-5 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding.
2. Remove chicken and set aside, leaving the flavorful drippings in the pan.
3. Add diced onion to the same pan and sauté for 3-4 minutes until translucent.
4. Pour in the chicken amarillo sauce and stir, scraping up any browned bits from the bottom of the pan.
5. Add chicken broth and bring to a simmer, then return the chicken to the pan.
6. Reduce heat to medium-low, cover, and cook for 15-20 minutes, occasionally basting the chicken with the sauce.

How to Know When It’s Done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). You’ll also notice the sauce has thickened slightly and coats the back of a spoon. The chicken should be tender enough that it easily pulls apart with a fork.

Finishing Touches

Once cooked, remove from heat and let rest for 5 minutes. This allows the flavors to meld and the juices to redistribute throughout the meat. To serve, spoon plenty of sauce over the chicken and garnish generously with fresh cilantro. Consequently, the bright green herbs provide a beautiful contrast to the golden sauce.

Tips for Perfect Results

• Toast the spices briefly in the pan before adding the wet ingredients to intensify their flavor.
• Use chicken thighs rather than breasts for this recipe – they stay juicier and absorb more flavor.
• Allow the sauce to reduce if it seems too thin – the concentrated flavor is worth the extra few minutes.

Variations to Try

As a result of experimenting with this recipe over the years, I’ve developed some delicious variations:

• For extra heat, add a serrano pepper to the sauce blend (spicy chicken amarillo)
• Create a creamy version by adding ¼ cup of coconut milk to the sauce at the end of cooking

FAQ

Time to Get Cooking!

I hope you’re ready to bring the vibrant flavors of Peru into your kitchen with this chicken amarillo recipe. Moreover, once you master this dish, you’ll have a fantastic addition to your culinary repertoire. The combination of tender chicken and the complex, slightly spicy sauce creates something truly special that will have everyone asking for seconds.