Irresistibly Creamy Churu Chicken Amarillo for Busy Nights
Churu Chicken Amarillo is a creamy, vibrant Peruvian dish that nourishes the body and soul, perfect for busy weeknights.
Equipment
- large saucepan
Ingredients
Main Ingredients
- 1 pound Chicken Breast Substitute with chicken thighs for richer flavor.
- 4 cups Salted Water/Broth Homemade broth adds depth.
- 2 tablespoons Vegetable Oil Olive oil can be used as a healthy alternative.
- 1 medium Yellow Onion Shallots can also be substituted.
- 3 cloves Garlic Minced for best results.
- 3 tablespoons Aji Amarillo Paste For milder flavor, use roasted red bell pepper with a dash of cayenne.
- 1 teaspoon Cumin To taste.
- 1 teaspoon Turmeric Optional based on preference.
- 1 cup Chicken Broth Homemade is preferred.
- 1 cup Evaporated Milk Full-fat coconut or cashew cream can be used for dairy-free.
- 1/2 cup Potato Flakes Ensure gluten-free if necessary.
Topping Options
- 2 large Sliced Hard-Boiled Eggs Adds protein and visual appeal.
- 1/2 cup Black Olives Provides briny contrast.
- 1/4 cup Fresh Parsley Optional garnish.
Instructions
How to Make Churu Chicken Amarillo
- Boil the Chicken: Start by placing chicken breasts in salted water or broth. Boil for about 15-20 minutes until fully cooked and tender. Shred the chicken and reserve the broth.
- Sauté Aromatics: In a large saucepan, heat vegetable oil over medium heat. Add diced yellow onions and sauté for 5-7 minutes until translucent.
- Add Garlic: Incorporate the minced garlic and cook for an additional minute.
- Mix in Aji Amarillo: Stir in the Aji Amarillo paste, and cook for 3 minutes.
- Thicken Sauce: Pour in reserved chicken broth and evaporated milk. Add thickening agent and stir until creamy.
- Combine and Simmer: Return shredded chicken to the saucepan and simmer for 5-10 minutes.
- Serve: Dish over rice and garnish with hard-boiled eggs, olives, and parsley.
Notes
For an extra kick, consider adding jalapeños for heat.