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Churu Chicken Amarillo Recipe
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Churu Chicken Amarillo Recipe

This Churu Chicken Amarillo Recipe combines the creamy, savory richness of churu (a popular cat treat) with the vibrant flavors of Peruvian-inspired amarillo sauce. Perfect for a playful twist on comfort food, this dish balances tender chicken with a bright, spicy-sweet yellow pepper sauce.
Course Main Course
Cuisine fusion, Peruvian-inspired
Keyword Cat-Inspired, Churu Chicken Amarillo, High-protein, Unique Fusion
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 4
Calories 320kcal
Cost $15–20

Equipment

  • Blender or food processor
  • Large skillet or sauté pan
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Mixing Bowl

Ingredients

For the Chicken

  • 1 lb Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Smoked paprika
  • 2 tbsp Olive oil

For the Amarillo Sauce

  • 2 tbsp Olive oil
  • 1 small Yellow onion diced
  • 3 cloves Garlic minced
  • 2 tbsp Aji amarillo paste (yellow pepper paste; substitute roasted yellow bell pepper if unavailable)
  • 1 cup Chicken broth (low-sodium recommended)
  • 1/4 cup Heavy cream or coconut milk (for a dairy-free option)
  • 1 tsp Ground cumin
  • 1/2 tsp Turmeric (optional, for color enhancement)
  • 2 tubes Churu cat treat (chicken flavor; use high-quality pet-safe human-grade options only!)
  • 1/2 tsp Sugar or honey (optional, to balance spice)
  • Salt and pepper to taste

Garnishes

  • Fresh cilantro or parsley, chopped
  • Lemon or lime wedges

Instructions

1. Prepare the Chicken

  • Season the chicken pieces with salt, black pepper, and smoked paprika.
  • Heat olive oil in a large skillet over medium heat. Add chicken and cook for 6-8 minutes until browned and cooked through. Remove from skillet and set aside.

2. Make the Amarillo Sauce

  • In the same skillet, add olive oil and sauté the onions until translucent, about 3-4 minutes.
  • Add garlic and cook for another minute until fragrant. Stir in the aji amarillo paste and cook for 1-2 minutes to deepen the flavor.
  • Deglaze the skillet with chicken broth, scraping up any browned bits. Let it simmer for 5 minutes.

3. Blend the Sauce

  • Transfer the mixture to a blender and blend until smooth. Return the sauce to the skillet.
  • Stir in the heavy cream or coconut milk, cumin, turmeric, and churu treats. Whisk well to combine. Taste and adjust seasoning with salt, pepper, or a touch of sugar if needed.

4. Combine and Serve

  • Return the cooked chicken to the skillet and simmer gently in the sauce for 5-7 minutes, allowing the flavors to meld.
  • Serve hot over steamed rice, quinoa, or pasta. Garnish with fresh cilantro or parsley and a squeeze of lime.

Notes

  1. Churu Treats: Ensure the churu used is of high quality and safe for human consumption. Alternatively, substitute with 1 tablespoon of creamy chicken stock concentrate.
  2. Aji Amarillo Paste Substitution: If unavailable, roasted yellow bell peppers blended with a pinch of chili powder can mimic the flavor.
  3. Vegan Option: Replace chicken with tofu or chickpeas, and substitute heavy cream with plant-based cream.
  4. Adjust Heat Levels: For spicier flavors, add a chopped chili or a pinch of cayenne.

Suggested Pairings:

  • Steamed jasmine rice
  • Sautéed greens or roasted vegetables
  • A chilled glass of Sauvignon Blanc