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Churu Chicken Amarillo Spicy Peruvian

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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, for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat your skillet or grill pan over medium-high for 5 minutes until hot.
  2. In a bowl, marinate chicken thighs with 1 tablespoon oil, salt, pepper, and 1 tablespoon of Ají Amarillo paste. Let sit for at least 20 minutes.
  3. Add remaining oil to your heated pan, swirling to coat evenly.
  4. Grill the marinated chicken thighs for 5–6 minutes on each side until slightly charred and cooked through. Remove and let rest.
  5. In a blender, combine remaining Ají Amarillo paste, garlic, evaporated milk, and a pinch of salt. Blend until smooth. Pour into a saucepan and simmer on low for 5 minutes, stirring often.
  6. Slice the rested chicken and nestle into bowls with cooked rice. Spoon sauce over the top, then garnish with red onion slices, chili, and cilantro.
  7. Add a squeeze of lime and enjoy warm.

Find it online: https://thecookingjournal.com/creamy-spicy-peruvian-chicken/