Churu Yellow Chicken

A creamy, tangy, and slightly smoky chicken dish, perfect for a weeknight dinner that pairs well with rice or quinoa.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Peruvian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken thighs or breasts, cut into pieces Chicken thighs are more forgiving than breasts.
2 tablespoons aji amarillo paste Can substitute with mild yellow chili paste + a bit of smoked paprika.
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup chicken broth Store-bought or homemade.
1/2 cup heavy cream Add later for a creamy texture.
1/4 cup fresh cilantro, chopped Adjust based on preference.
Juice of 1 lime
to taste Salt and pepper Adjust according to preference.

For Serving

to serve cooked rice or quinoa Both pair well with the dish.
to serve avocado, sliced Adds creaminess.
to serve salad For a fresh side.

Method

Cooking

In a large skillet, heat some oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the chicken pieces, cooking until browned on all sides.
Stir in the aji amarillo paste, then pour in the chicken broth and bring to a simmer.
Reduce heat and add the heavy cream, stirring to combine.
Let it simmer for about 15-20 minutes, until the chicken is cooked through and the sauce thickens slightly.
Stir in chopped cilantro and lime juice, and season with salt and pepper to taste.
Serve over rice or quinoa with sliced avocado and a crisp salad on the side.

Notes

This dish is flavorful and forgiving. Adjust spice levels and serve with sides to enhance the meal. Perfect for weeknight dinners or impressing guests.