Churu Chicken Amarillo Spicy Peruvian
Discover how to make Churu Chicken Amarillo Spicy Peruvian—a flavorful delight that’s perfect for sharing! Try it tonight!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Scale
- 4 boneless chicken thighs
- 3 tablespoons Ají Amarillo paste
- 3 garlic cloves, minced
- 1 medium red onion, thinly sliced
- 1 cup evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped
- Red chili slices (optional)
- Lime wedges (for serving)
Instructions
- Heat a skillet or grill pan over medium-high heat.
- In a mixing bowl, combine 1 tablespoon olive oil, 1 tablespoon Ají Amarillo paste, salt, and pepper. Add chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
- Add remaining olive oil to the heated pan and grill the chicken thighs for about 5-6 minutes on each side until golden brown and cooked through.
- Rest the chicken on a cutting board covered loosely with foil for about 5 minutes.
- In a blender, combine remaining Ají Amarillo paste, minced garlic, evaporated milk, and a pinch of salt until smooth.
- Pour the blended mixture into a saucepan over low heat and simmer for about 5 minutes.
- Slice the rested chicken and serve it atop fluffy white rice, drizzling generously with the creamy sauce. Garnish with sliced red onion, cilantro, and optional chili slices. Serve with lime wedges.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg