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Authentic Spicy Peruvian Churu Chicken Amarillo Recipe

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Embark on a culinary adventure with this vibrant and soulful Churu Chicken Amarillo, featuring the unique flavors of aji amarillo. This dish promises an unforgettable experience with its creamy sauce and tender chicken, perfect for impressing family and friends.

Ingredients

  • Bone-in, skin-on chicken thighs and drumsticks
  • Aji amarillo paste
  • Red onion
  • Garlic
  • Stale white bread or crackers (3-4 slices of sturdy white bread or 10-12 saltine crackers)
  • Evaporated milk
  • Finely ground walnuts
  • Grated Parmesan cheese
  • Cumin
  • Turmeric
  • Paprika
  • White cooking liquid (extra chicken broth or broth with a touch of white vinegar)

Instructions

  1. Cook and Shred the Chicken: Place your bone-in, skin-on chicken pieces in a large pot. Cover with water, adding a pinch of salt, a bay leaf, and half an onion for flavor. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through and very tender. Carefully remove the chicken from the broth, reserving about 2-3 cups of the flavorful cooking liquid. Let the chicken cool slightly, then remove the skin and bones. Shred the chicken meat into bite-sized pieces using two forks or your hands. Set aside.
  2. Prepare the Soaked Base: While the chicken is cooling, take your stale white bread (crusts removed) or crackers and tear them into pieces. Place them in a bowl and pour enough evaporated milk over them to completely saturate. Let them soak for about 10 minutes until very soft.
  3. Sauté the Aromatics: In a large pan or Dutch oven, heat a tablespoon or two of vegetable oil over medium heat. Add the finely diced red onion and sauté gently for about 8-10 minutes until it's very soft and translucent, almost caramelized. Add the minced garlic and cook for another minute until fragrant. Stir in the aji amarillo paste, cumin, turmeric, and paprika. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen the flavor of the paste.
  4. Blend the Sauce: Transfer the sautéed onion and aji amarillo mixture to a blender. Add the soaked bread (or crackers) along with any remaining evaporated milk from the soaking bowl, the ground walnuts, and about 1/2 cup of the reserved chicken broth. Blend until the mixture is completely smooth and creamy. If it's too thick, add more chicken broth, a tablespoon at a time, until you reach a pourable, thick consistency.
  5. Assemble the 'Churu Chicken': Pour the blended sauce back into your pan or Dutch oven. Bring it to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Add the shredded chicken to the sauce. Stir well to ensure every piece of chicken is coated. Stir in the grated Parmesan cheese and the non-alcoholic white cooking liquid. Continue to simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken further. Taste and adjust seasoning.
  6. Serve: 'Churu Chicken Amarillo Spicy Peruvian' is traditionally served with white rice, sliced boiled yellow potatoes, hard-boiled eggs cut into halves or quarters, and often garnished with black olives and a sprig of fresh parsley.

Nutrition

Keywords: Embrace the quality of your aji amarillo paste for the best flavor. The sauce should be creamy and thick enough to coat the back of a spoon. Customize your spice level by adjusting the amount of aji amarillo paste or adding cayenne pepper. This dish tastes even better the next day as the flavors deepen.

Find it online: https://homebitesia.com/authentic-spicy-peruvian-churu-chicken-amarillo-recipe/