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A rustic clay bowl of Churu chicken amarillo with seared chicken pieces in a vibrant golden yellow ají amarillo sauce with red peppers, served alongside cilantro rice, pickled red onions, and a lime wedge, garnished with fresh cilantro.

Churu Chicken Amarillo

Boneless chicken thighs seared until caramelized and simmered in a vivid golden aji amarillo and coconut cream sauce with turmeric, cumin, and garlic. Served with basmati rice, fresh cilantro, and red onion in a deep bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Peruvian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g boneless chicken thighs, cut into large chunks Pat completely dry before searing for the caramelized edges visible in the image
  • 3 tablespoon aji amarillo paste The defining ingredient; must be cooked in the onion base before cream is added
  • 1 cup full-fat coconut cream Higher fat content gives the sauce its thick, glossy, deeply colored finish
  • 1 medium yellow onion, finely diced Cooked until completely soft before any other ingredients are added
  • 4 garlic cloves, minced Added after the onion; stir for 1 minute only to keep the garlic sweet
  • 1 teaspoon ground turmeric Deepens the golden color and adds subtle earthy warmth
  • 1 teaspoon ground cumin Warm and slightly smoky; complements the aji amarillo without competing
  • 1 tablespoon olive oil For searing the chicken and starting the aromatic base
  • salt and black pepper to taste Season at every stage so flavor builds throughout
  • fresh cilantro, finely chopped Scattered generously over both chicken and rice as shown in the image
  • cooked basmati rice Pressed into a mound on one side of the bowl as shown in the image
  • thin red onion rings, lime wedge, cherry tomato The garnish trio placed beside the rice to complete the bowl presentation

Equipment

  • 1 Wide heavy-based skillet or sauté pan (28cm minimum) Large enough for proper searing without crowding the chicken pieces
  • 1 Sharp knife and cutting board For cutting chicken and preparing aromatics
  • 1 Wooden spoon or spatula For building and stirring the sauce
  • 4 Deep ceramic or earthenware serving bowls Dark-rimmed bowls show the golden sauce color to best effect as in the image
  • 1 Medium saucepan or rice cooker For cooking basmati rice fresh just before serving

Method
 

  1. Cut chicken thighs into large even chunks, pat completely dry with paper towels, and season generously with salt, black pepper, and a pinch of cumin on all sides.
  2. Heat olive oil in a wide heavy pan over high heat until shimmering, then add chicken in a single layer and sear for 3 to 4 minutes per side until deeply browned and caramelized at the edges as shown in the image.
  3. Remove seared chicken and set aside on a plate, then reduce heat to medium and add diced onion to the same pan with the drippings still in the base.
  4. Cook onion for 8 to 10 minutes until completely soft and just golden at the edges, then add minced garlic and stir for 1 minute until fragrant but not browned.
  5. Add ground turmeric and ground cumin to the onion and garlic and stir for 30 seconds so the spices bloom in the residual fat and turn fragrant.
  6. Add aji amarillo paste and stir continuously for 1 to 2 minutes until the paste is fully incorporated into the aromatics and the color deepens from orange to vivid golden yellow.
  7. Pour coconut cream in gradually while stirring so it emulsifies with the paste into a smooth, glossy golden sauce, then taste and adjust salt before the chicken goes back in.
  8. Simmer the sauce on low heat for 3 to 4 minutes until it thickens slightly and coats the back of a spoon, then return the seared chicken pieces and press them gently into the sauce.
  9. Cook everything together on low heat for 12 to 15 minutes until the chicken is cooked through and the sauce has reduced to a thick, coating consistency that clings to each piece.
  10. Press hot basmati rice into one side of a deep bowl, ladle chicken and golden sauce into the remaining space, scatter fresh cilantro over everything, and place red onion rings, a lime wedge, and a cherry tomato beside the rice before serving.

Notes

Always cook the aji amarillo paste in the onion base for a full 1 to 2 minutes before adding the coconut cream so the sauce turns golden rather than orange. Pat chicken completely dry before searing for the caramelized edges visible in the image. Reheat gently with a splash of coconut cream to restore sauce consistency.