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This spicy Peruvian Churu Chicken recipe with Ají Amarillo sauce and rice delivers tender, juicy chicken thighs simmered in a creamy, fragrant sauce, perfectly paired with fluffy white rice. A quick and flavorful meal packed with vibrant citrus and herbal notes, ideal for busy weeknights or special dinners.
Ingredients
Main ingredients
- 4 boneless chicken thighs tender pull texture
- 1 tablespoon olive oil for crispin’ the chicken
- 1 teaspoon salt basic seasoning
- ½ teaspoon black pepper basic seasoning
- 3 tablespoons Ají Amarillo paste for layers of spice and flavor punch
- 3 cloves garlic minced
- 1 cup evaporated milk plus a pinch of salt
- 1 medium red onion thinly sliced
- 2 cups cooked white rice
- to taste fresh cilantro for topping
- to taste lime wedges for squeezing before eating
- to taste fresh red chili slices optional garnish for spicy and colorful touch
Instructions
Instructions
- Preheat the olive oil in a large skillet over medium heat to get the pan nice and hot for a good sear.
- Season the chicken thighs with salt and black pepper on both sides to get the seasoning right early on.
- Add the chicken to the skillet and cook 6-7 minutes each side until golden brown and cooked through, achieving a tender pull with a good crust.
- Pull the chicken out and set it aside on a plate. Don’t clean the skillet; those bits add flavor next.
- Toss in sliced red onion and minced garlic into the same skillet and sauté for about 3-4 minutes until softened. Then add Ají Amarillo paste and cook for 2 minutes to release flavors into the sauce.
- Pour in evaporated milk plus a pinch of salt, stir, and simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon. Let the pressure build naturally here.
- Return the chicken thighs to the skillet and coat them with the creamy Ají Amarillo sauce. Cook another 2-3 minutes so everything melds together.
- Serve hot over warm white rice, sprinkle with fresh cilantro and chili slices if using, and squeeze fresh lime juice on top just before digging in.
- Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat slowly in a pan with a splash of water or broth to soften the sauce, avoiding microwave for better texture.
Notes
This flavorful Peruvian chicken dish combines creamy Ají Amarillo sauce with tender thighs and aromatic spices for a quick, satisfying meal. Use fresh cilantro and lime to enhance brightness before serving. Perfect for meal prepping and reheating.