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Churu Chicken Amarillo

A vibrant Peruvian-style golden chicken stew featuring a spicy Aji Amarillo creamy sauce, served with sweet fried plantains and rice.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken Stew
  • 2 lbs chicken thighs boneless, skinless, cut into chunks
  • 1 large red onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.33 cup aji amarillo paste Peruvian yellow chili paste
  • 1 can coconut milk 13.5 oz, full fat
  • 1 cup chicken broth
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
Sides & Garnish
  • 2 ripe plantains yellow with black spots
  • 0.25 cup vegetable oil for frying
  • 0.25 cup fresh cilantro chopped
  • 1 red chili sliced, for garnish
  • 2 cups cooked white rice for serving

Equipment

  • Dutch Oven or Heavy Pot
  • Frying Pan (for plantains)
  • Chef's knife

Method
 

  1. Season chicken chunks with salt and pepper. Sear in a large pot with oil over medium-high heat until golden. Remove and set aside.
  2. In the same pot, sauté diced red onion for 5 minutes. Add minced garlic, ginger, turmeric, and cumin. Cook for 1 minute.
  3. Stir in the Aji Amarillo paste and cook for 2-3 minutes to deepen flavor.
  4. Pour in chicken broth and coconut milk. Stir well to combine.
  5. Return chicken to the pot. Simmer on low heat, covered, for 20-25 minutes until chicken is tender.
  6. Meanwhile, peel and slice plantains on a bias. Fry in oil in a separate skillet until caramelized and brown.
  7. Serve stew in bowls with white rice, topped with fried plantains, fresh cilantro, and chili slices.

Notes

Look for Aji Amarillo paste in Latin markets or online.