Description
Bring the vibrant flavors of Peru to your kitchen with Churu Chicken Amarillo, a dish that captures the essence of Lima’s rich culinary traditions. Featuring tender chicken thighs simmered in a creamy, spicy aji amarillo sauce, this dish is both bold and comforting. The fruity heat of the aji amarillo pepper, balanced with aromatic spices and zesty lime, makes this a true Peruvian classic. Perfect for family dinners or cultural celebrations, this dish will transport your taste buds straight to the bustling streets of Lima.
Ingredients
Scale
- 2 lbs skinless, boneless chicken thighs
- 6 dried aji amarillo chiles (or 4 tbsp aji amarillo paste)
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 large bell pepper, diced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp paprika
- 1 tsp salt (plus extra for seasoning)
- ¼ tsp black pepper
- ½ cup chopped fresh cilantro
- 1 tbsp vegetable oil
- 1 cup chicken broth
- Juice of 2 limes
- 4 medium potatoes, boiled and halved (for serving)
- Steamed white rice or quinoa (for serving)
Instructions
Prepare the Aji Amarillo Paste:
- If using dried aji amarillo chiles, soak them in hot water for 20 minutes until softened. Remove stems and seeds, then blend with a little water until smooth. If using paste, skip this step.
Marinate the Chicken:
- In a large bowl, combine half of the aji amarillo paste, lime juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, and 1 tsp salt. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Cook the Chicken:
- Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add marinated chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Make the Amarillo Sauce:
- In the same skillet, add diced onion, bell pepper, and remaining garlic. Sauté until the onion is translucent, about 3-4 minutes. Stir in the remaining aji amarillo paste, chili powder, paprika, and black pepper. Cook for another 2 minutes until fragrant.
Simmer the Chicken:
- Return the chicken thighs to the skillet and pour in the chicken broth. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. The sauce will thicken, and the chicken will become tender and flavorful.
Finish and Serve:
- Once the chicken is cooked through, stir in chopped cilantro. Adjust seasoning with additional salt or lime juice if needed. Serve hot with boiled potatoes and steamed white rice or quinoa. Garnish with extra cilantro and lime wedges.
Notes
- Adjust the Heat: Aji amarillo has a medium heat level. For a spicier dish, add more paste or a pinch of cayenne. To mellow the heat, stir in a bit of heavy cream or coconut milk.
- Vegetarian Version: Swap chicken for tofu or jackfruit, and use vegetable broth instead of chicken broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of broth if needed to loosen the sauce.
- Prep Time: 15 minutes
- Marinating Time: 2 hours (or overnight for best results)
- Cook Time: 30 minutes
- Cuisine: Peruvian