Ingredients
Main Ingredients
- 1 pound Chicken thighs or breasts Substitute with shrimp or tofu if desired.
- 2 tablespoons Olive oil Any neutral oil works.
- 2 tablespoons Ají amarillo paste Use turmeric and paprika as substitutes if necessary.
- 1 medium Yellow onion Shallots can be used as an alternative.
- 4 cloves Garlic Fresh or powdered garlic according to preference.
- 1 teaspoon Ground cumin
- to taste Salt and Black pepper
- 1 cup Heavy cream or evaporated milk Substitute with coconut milk for dairy-free.
- 1 cup Chicken broth Vegetable broth can substitute.
- 1 teaspoon Optional sugar Omit if less sweetness is desired.
- 1/4 cup Fresh cilantro Parsley can be a substitute.
- 2 cups Cooked white rice or quinoa Sweet plantains are a delicious alternative.
Method
Cooking
- Start by heating the olive oil in a large skillet over medium heat.
- Add the chopped yellow onion and minced garlic. Sauté until the onion turns soft and translucent.
- Stir in the ají amarillo paste and ground cumin. Cook for another couple of minutes until fragrant.
- Add the chicken, salt, and black pepper. Cook until the chicken is browned on all sides. If you’re using shrimp or tofu, adjust the cooking time accordingly.
- Pour in the heavy cream and chicken broth. If you prefer a lighter option, use evaporated milk or coconut milk.
- Let the mixture simmer on low heat for about 10-15 minutes until the chicken is cooked through and the sauce thickens slightly.
- For an optional touch of sweetness, add sugar to your taste. Stir in the fresh cilantro just before serving.
- Serve the Churu Yellow Chicken over cooked rice or quinoa. Enjoy!
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 500mgFiber: 2gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, warm in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much.
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