We’ve always been captivated by the bold flavors of South American cuisine, and our Churu Chicken Amarillo recipe brings that excitement straight to your table. Hailing from Peru’s vibrant traditions, this dish stars tender chicken simmered in a sunny amarillo pepper sauce that’s spicy yet irresistibly tangy.
It’s perfect for home cooks eager to add some global flair to their meals without fuss. We’ll share tips to make it simple and delicious, so you can whip up a crowd-pleaser that feels both authentic and approachable.
Ingredients
To craft our flavorful Churu Chicken Amarillo—a dish inspired by Peru’s vibrant spices and tangy amarillo peppers—we begin with these essential ingredients. We’ve organized them in the order they’re typically used, including precise measurements and any necessary prep notes for accuracy and ease.
- Chicken: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes for quick and even cooking.
- Amarillo peppers: 4 medium amarillo peppers, seeded and finely chopped to release their signature fruity spice without overwhelming heat.
- Onion: 1 large yellow onion, diced to provide a sweet base that balances the dish’s tanginess.
- Garlic: 3 cloves garlic, minced for an aromatic punch that enhances the sauce’s depth.
- Tomatoes: 2 ripe Roma tomatoes, chopped to add fresh acidity and texture to the mix.
- Chicken broth: 1 cup low-sodium chicken broth to create a simmer base that keeps the chicken tender.
- Spices: 1 teaspoon ground cumin and ½ teaspoon paprika, both freshly ground if possible for bold, authentic flavor.
- Seasonings: 1 teaspoon salt and ½ teaspoon black pepper, adjusted to taste for a well-balanced finish.
- Herbs: ¼ cup fresh cilantro, roughly chopped and reserved for garnishing to add a bright, herbaceous note at the end.
Tools and Equipment
To bring our Churu Chicken Amarillo recipe to life, we need the right tools and equipment to handle the preparation of tender chicken and the vibrant amarillo pepper sauce efficiently. By gathering these essentials beforehand, we ensure a smooth cooking process that complements the fresh ingredients we’ve outlined.
Here’s a detailed list of the key tools we’ll use, organized by their primary function in the recipe:
- Cutting Board and Sharp Knife: We start with a sturdy cutting board and a sharp knife to chop the 1 pound of boneless, skinless chicken breasts, 4 medium amarillo peppers, 1 large yellow onion, 3 cloves of garlic, and 2 ripe Roma tomatoes into precise pieces. This setup helps us achieve even cuts for optimal flavor infusion.
- Blender or Food Processor: Essential for creating the spicy, tangy amarillo pepper sauce, our blender or food processor will puree the peppers, tomatoes, and garlic into a smooth base. We recommend a high-speed model to ensure the sauce reaches the ideal consistency without lumps.
- Large Skillet or Frying Pan: For searing the chicken and simmering it in the 1 cup of low-sodium chicken broth, a non-stick or cast-iron skillet is our go-to. It provides even heat distribution, allowing the spices and seasonings to develop their bold South American flavors.
- Measuring Cups and Spoons: Accuracy is key in our Churu Chicken Amarillo recipe, so we rely on standard measuring cups and spoons to portion out ingredients like the chicken broth and spices precisely.
- Wooden Spoon or Silicone Spatula: We use this for stirring and mixing during cooking, ensuring we don’t scratch our pans while incorporating the ingredients for a cohesive dish.
- Medium Saucepan: If we’re preparing the chicken broth or reducing the sauce, a medium saucepan offers the control needed for gentle heating and blending of flavors.
With these tools at hand, we can seamlessly transition from prepping our ingredients to cooking up an authentic, flavorful Churu Chicken Amarillo that highlights the dish’s vibrant tastes and textures.
Instructions
With our fresh ingredients and essential tools ready, we guide you through the steps to craft our flavorful Churu Chicken Amarillo, ensuring each phase highlights the dish’s bold, tangy flavors from Peru.
Prep
Before cooking, we prepare our ingredients to maximize their vibrant tastes and textures. Start by rinsing 1 pound of boneless, skinless chicken breasts under cold water and patting them dry with paper towels; then, cut them into 1-inch cubes for even cooking. Next, peel and finely chop 1 large yellow onion and 3 cloves of garlic, aiming for uniform pieces to release their aromatic essence. Stem and seed 4 medium amarillo peppers, then roughly chop them to unleash their spicy, tangy heat—wear gloves if your skin is sensitive to capsaicin. Dice 2 ripe Roma tomatoes into small pieces, capturing their juicy sweetness, and measure out 1 cup of low-sodium chicken broth for the sauce base. In a blender or food processor, combine the chopped amarillo peppers, onion, garlic, tomatoes, and chicken broth; blend on high speed until smooth, creating a vivid, fiery sauce that forms the heart of our dish.
Cook
We bring the flavors to life in our large skillet or frying pan over medium-high heat. First, heat 2 tablespoons of oil—such as olive or vegetable—until it shimmers, then add the cubed chicken breasts and sear them for 4-5 minutes per side until golden brown and cooked through, ensuring the meat locks in its tender juiciness. Remove the chicken and set it aside. In the same pan, pour in the blended sauce and bring it to a gentle simmer, stirring occasionally with a wooden spoon to prevent sticking; cook for 5-7 minutes until the sauce thickens slightly and its spicy aroma fills the kitchen. Return the seared chicken to the pan, coat it thoroughly in the sauce, and let it simmer together for another 10 minutes, allowing the flavors to meld into a harmonious, mouthwatering blend of heat and tang.
Assemble
Finally, we plate our Churu Chicken Amarillo to showcase its appealing presentation and fresh garnishes. Transfer the cooked chicken and sauce to a serving dish, arranging the pieces neatly for an inviting display. Sprinkle fresh cilantro over the top for a bright, herbaceous contrast that enhances the dish’s vibrant colors and adds a refreshing, citrusy note. Serve immediately with sides like rice or quinoa to balance the spicy sauce, ensuring every bite delivers a confident burst of authentic Peruvian flair.
Make-Ahead Instructions
We understand that life gets busy, so making ahead our Churu Chicken Amarillo recipe helps preserve its bold Peruvian flavors while saving time on busy days. By prepping components in advance, we ensure the dish remains vibrant and ready to assemble with minimal effort.
Prepping Ingredients
First, we focus on preparing key elements like the amarillo sauce and chicken. Start by rinsing and cubing 1 pound of boneless, skinless chicken breasts, then store them in an airtight container in the refrigerator for up to 24 hours. This keeps the chicken tender and ready for quick searing later.
For the sauce, blend 4 medium amarillo peppers, 2 ripe Roma tomatoes, 3 cloves of garlic, and 1 cup of low-sodium chicken broth into a smooth mixture as outlined in our step-by-step instructions. Transfer the blended sauce to a sealed jar or container and refrigerate it for up to 2 days. This step allows the flavors to intensify, making the sauce even more aromatic when you’re ready to cook.
Storing and Reheating Tips
To maintain the dish’s spicy, tangy essence, we recommend storing prepared components separately. Use the following guidelines to keep everything fresh:
- Chicken: Store cubed chicken in the fridge for up to 24 hours or freeze for up to 3 months. Thaw overnight in the refrigerator before use.
- Sauce: Keep the blended sauce refrigerated for up to 2 days or freeze for up to 1 month. Reheat gently in a saucepan over medium heat, stirring until warmed through to avoid separating the ingredients.
- Vegetables: Chop 1 large yellow onion and any additional garlic ahead of time, then store in the fridge for up to 12 hours to prevent browning and retain crunch.
For optimal results, we suggest avoiding make-ahead prep for fresh cilantro garnish, as it loses its herbaceous brightness quickly. If freezing the full dish after cooking, let it cool completely, portion into containers, and reheat in a skillet over low heat for 5-7 minutes, adding a splash of chicken broth to restore moisture.
| Component | Refrigerator Storage (Hours) | Freezer Storage (Months) | Reheating Method |
|---|---|---|---|
| Cubed Chicken | 24 | 3 | Sear in a skillet over medium heat for 5-7 minutes |
| Blended Sauce | 48 | 1 | Heat in a saucepan over medium heat for 3-5 minutes |
| Chopped Vegetables | 12 | Not recommended | Use directly; no reheating needed |
Conclusion
We’ve loved exploring the vibrant flavors of Churu Chicken Amarillo with you. It’s a simple way to bring authentic Peruvian zest into our kitchens.
By following our tips you’ll create a dish that’s both bold and approachable. Let’s keep experimenting with global recipes to spice up our meals.
Frequently Asked Questions
What is Churu Chicken Amarillo?
Churu Chicken Amarillo is a flavorful Peruvian-inspired dish featuring tender chicken in a spicy, tangy amarillo pepper sauce. It’s an approachable recipe for home cooks, blending South American vibes with easy steps to add global flair to your meals.
What are the key ingredients for Churu Chicken Amarillo?
The main ingredients include 1 pound of boneless, skinless chicken breasts, 4 medium amarillo peppers, 1 large yellow onion, 3 cloves of garlic, 2 ripe Roma tomatoes, 1 cup of low-sodium chicken broth, and spices. Fresh cilantro is used for garnish, adding a bright, herbaceous touch.
What tools are needed to prepare Churu Chicken Amarillo?
You’ll need a sturdy cutting board and sharp knife for prep, a blender or food processor for the sauce, a large skillet for cooking chicken, measuring cups and spoons for accuracy, and a wooden spoon or spatula for stirring. These ensure a smooth process.
How do I prepare Churu Chicken Amarillo step by step?
Start by rinsing and cubing the chicken. Chop onion and garlic, then blend amarillo peppers, tomatoes, and broth into a sauce. Sear the chicken in a skillet, simmer the sauce, and combine them to meld flavors. Garnish with fresh cilantro and serve with rice or quinoa for a complete meal.
Can I make Churu Chicken Amarillo ahead of time?
Yes, prepare cubed chicken up to 24 hours in advance and store in the refrigerator. Blend the sauce ahead and refrigerate for up to 2 days to enhance flavors. This makes it ideal for busy schedules, just add fresh cilantro before serving.
How should I store and reheat Churu Chicken Amarillo?
Store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth if needed to maintain moisture. For best results, avoid freezing the sauce to preserve its fresh taste.
What are some good sides to serve with Churu Chicken Amarillo?
Pair it with rice, quinoa, or steamed vegetables to complement the bold flavors. A simple salad or crusty bread also works well, balancing the spicy and tangy notes for a satisfying meal.