Aji Amarillo Chicken (Creamy Peruvian Yellow Chicken)

This creamy aji amarillo chicken is a bold Peruvian-inspired dinner — tender chicken simmered in a vibrant yellow chili sauce that is rich, tangy, and just a little spicy. Built on aji amarillo paste, cream, and lime, it comes together in about 40 minutes and is best spooned over fluffy white rice. If you have seen it called “churu chicken amarillo” online, this is that same golden, comforting dish — done the authentic way. Below you will find the ingredients, the method, substitutions, and answers to common questions.

What Is Aji Amarillo Chicken?

Aji amarillo chicken is a Peruvian yellow chicken dish where chicken is simmered in a creamy sauce made from aji amarillo — a fruity, sunshine-colored chili that is a cornerstone of Peruvian cooking. The pepper brings gentle heat and a distinctive tang, while cream and lime round it into a silky, comforting sauce. It is a close, quicker cousin of the classic aji de gallina, and the same dish many blogs now label churu chicken amarillo.

Why You’ll Love This Dish

There are plenty of reasons this aji amarillo chicken belongs in your dinner rotation:

• Bold, unique flavor. A creamy yellow sauce with fruity chili heat you won’t forget.
• Weeknight-fast. Ready in about 40 minutes, mostly hands-off.
• One skillet. Everything cooks in a single pan for easy cleanup.
• Adaptable heat. Dial the aji amarillo up or down to taste.
• Diet-friendly. Easy dairy-free and gluten-free swaps.

Ingredients You’ll Need

Exact amounts for this aji amarillo chicken are in the card below. Here is what each part brings:

• Chicken thighs — juicy and forgiving; breasts work too.
• Aji amarillo paste — the star, for color, fruitiness, and gentle heat.
• Onion and garlic — the savory aromatic base.
• Chicken broth and cream — build the silky yellow sauce (use coconut milk for dairy-free).
• Cumin, oregano, and lime — warmth, depth, and a bright finish.
• Fresh cilantro — a herbaceous garnish.

How to Make Aji Amarillo Chicken

Here is how to make aji amarillo chicken step by step:

1. Season the chicken with salt, pepper, and cumin, then sear in olive oil until golden. Set it aside.
2. Soften the onion, add the garlic, then stir in the aji amarillo paste and cook 2 minutes to bloom the flavor.
3. Pour in the broth, scrape the pan, and return the chicken. Simmer until it reaches 165°F (74°C).
4. Stir in the cream and lime and simmer until the sauce thickens and turns glossy.
5. Garnish with cilantro and serve over white rice.

Tips for the Best Sauce

A few small moves make this aji amarillo chicken shine:

• Bloom the paste. Cooking the aji amarillo in oil for a couple of minutes deepens its flavor.
• Don’t boil the cream. Keep it at a gentle simmer so the sauce stays smooth.
• Balance it. A pinch of sugar softens the heat; extra lime brightens it.
• Thicken naturally. Let it reduce a few extra minutes instead of adding flour.
• Taste as you go — aji amarillo brands vary in heat.

Variations and Substitutions

• Dairy-free. Swap the cream for coconut milk or evaporated milk.
• Extra authentic. Thicken with a little soaked bread and walnuts, aji de gallina style.
• Lighter. Use chicken breast and half the cream.
• More veg. Add potatoes or peas to stretch it into a full one-pan meal.

What to Serve With It

Fluffy white rice is the classic partner, soaking up every drop of the golden sauce. Quinoa adds a nutty, protein-rich base, while fried sweet plantains bring a lovely contrast to the gentle heat. A crisp green salad or steamed vegetables round out the plate. For more cozy chicken dinners, try our chicken taco soup or a comforting chicken caldereta.

Storage and Reheating

Store leftover aji amarillo chicken in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. It also freezes for up to 2 months, though cream-based sauces are silkiest when made fresh; stir well as it reheats.

Calories and Nutrition

Each serving of aji amarillo chicken runs about 420 calories with roughly 32g protein and only 8g carbohydrates, making this dish naturally low-carb and gluten-free. Using coconut milk keeps it dairy-free without losing the creamy texture. Full values are in the recipe card.

Aji Amarillo Chicken Recipe

Creamy Aji Amarillo Chicken

Tender chicken simmered in a vibrant, creamy Peruvian yellow chili sauce. This aji amarillo dish is bold, a little spicy, and ready in about 40 minutes over rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1.5 lb boneless skinless chicken thighs, cut in pieces
• 3 tbsp aji amarillo paste
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 0.5 cup heavy cream (or evaporated milk / coconut milk)
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 1 lime, juiced
• 2 tbsp fresh cilantro, chopped

Method

 

1. Season the chicken with salt, pepper, and the cumin.
2. Heat the olive oil in a skillet over medium-high and sear the chicken until golden on both sides. Remove and set aside.
3. In the same pan, cook the onion until soft, add the garlic, then stir in the aji amarillo paste and cook 2 minutes to deepen the flavor.
4. Pour in the broth, scraping up the browned bits, and return the chicken. Simmer 10 minutes until it reaches 165°F (74°C).
5. Stir in the cream, oregano, and lime juice. Simmer 5 minutes until the sauce thickens and coats the chicken.
6. Garnish with cilantro and serve over white rice.

Notes

Aji amarillo paste is sold at Latin markets and online. For dairy-free, use coconut milk. Add a squeeze more lime to brighten, or a pinch of sugar to balance the heat. Serve with rice or fried plantains.

Frequently Asked Questions

More Cozy Chicken Dinners

• One-Pan Chicken and Potatoes
• Baked Crack Chicken
• The Best Forgotten Chicken

Once you taste that golden, gently spicy sauce, this aji amarillo chicken earns a permanent spot in your rotation. Make it once and this aji amarillo chicken becomes the dish friends ask you to cook again.