Description

Experience vibrant Peruvian comfort food with Churu Chicken Amarillo, featuring tender shredded chicken enveloped in a rich and spicy Aji Amarillo cream sauce that delights the senses with its creamy texture and bold flavors.

Ingredients

Scale

Chicken and Broth

1.5 lbs Boneless, skinless chicken breasts
2 cups Chicken broth (reserved from poaching chicken)

Sauce Base

1 medium White onion, finely diced
3 cloves Garlic, minced
1/3 cup Aji Amarillo paste (Peruvian yellow pepper paste)
1 cup Evaporated milk (or heavy cream)
4 slices White sandwich bread, crusts removed, or 1 cup crushed saltine crackers

Additional Ingredients

1/4 cup Chopped pecans
1 tablespoon Oil (for sautéing)
Salt and pepper, to taste

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Instructions

Poach the chicken: Place the chicken breasts in a pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer until fully cooked, about 15-20 minutes. Remove the chicken and reserve the broth. Shred the chicken thoroughly using two forks or a stand mixer.
Sauté aromatics and spices: In a separate pot, heat one tablespoon of oil over medium heat. Add the finely diced white onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and Aji Amarillo paste, stirring continuously for 2 minutes to cook out the raw flavor and develop a fragrant base.
Prepare the thickening mixture: While the onion mixture cooks, soak the slices of white bread (or crushed saltine crackers) in the evaporated milk along with a splash of the reserved chicken broth. Transfer this mixture to a blender and blend until completely smooth and creamy, ensuring no visible crumbs remain for the best texture.
Create the sauce: Pour the creamy blended milk and bread mixture into the pot with the sautéed onion and Aji Amarillo paste. Stir constantly over medium heat until the sauce begins to bubble and thicken slightly. Gradually add the remaining reserved chicken broth while stirring until the sauce reaches a medium, stew-like consistency.
Add chicken and finish: Stir the shredded chicken and chopped pecans into the sauce, ensuring the chicken is fully coated. Season with salt and pepper to taste. Simmer gently for 5 minutes to heat through and meld the flavors.
Serve: Serve the Churu Chicken Amarillo hot, traditionally over white rice or sliced boiled potatoes. Enjoy this comforting Peruvian classic!

Notes

Leftovers can be stored in the refrigerator for up to 3 days. If the creamy sauce separates or thickens overnight, gently stir in a tablespoon of warm chicken broth before reheating.
For best results, reheat slowly over low heat on the stovetop while stirring consistently to prevent the dairy solids from scorching or the sauce from breaking.
This dish pairs wonderfully with white rice or boiled potatoes, but try an adventurous twist by spooning it into baked pastry cups or using it as a gourmet topping for thick tortilla chips.
The blend of evaporated milk and soaked bread is crucial for the smoothest, creamiest sauce. Be sure to blend thoroughly until no bread or cracker crumbs remain visible.