Churu Chicken Amarillo is a cozy, sunshine-colored chicken dish that balances warmth, creaminess, and a gentle kick. It’s inspired by Latin flavors, using yellow peppers and spices to build a golden sauce that hugs every bite. This version keeps the process simple, so you can get hearty, vibrant flavor without fuss.
Whether you’re feeding the family or meal prepping for the week, it feels special without being complicated. Serve it over rice, quinoa, or warm tortillas and you’re set.
Table of Contents
What Makes This Special
This dish leans into the “amarillo” (yellow) theme with sweet yellow peppers, turmeric, and a touch of cream for richness. The result is a bright, silky sauce that clings to tender chicken.
It’s not fiery, just gently spiced, making it weeknight-friendly and crowd-pleasing. You’ll get a layered flavor profile—savory, slightly sweet, and aromatic—without needing a long ingredient list or advanced techniques.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup low-sodium chicken broth
- 1/2 cup coconut milk or heavy cream (for a richer sauce)
- 1 tablespoon lime juice (fresh)
- 1 teaspoon honey (optional, to balance acidity)
- 1/4 cup chopped fresh cilantro or parsley, for garnish
- Cooked white rice, brown rice, quinoa, or warm tortillas, for serving
Instructions
- Prep the chicken. Pat the chicken dry and season with half the salt, a pinch of pepper, and half the cumin. This gives flavor from the first sear.
- Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high.
Add the chicken in a single layer. Sear 3–4 minutes per side until lightly browned. Transfer to a plate; it doesn’t need to be fully cooked yet.
- Sauté aromatics. Lower heat to medium.
Add remaining olive oil, onion, and yellow bell pepper. Cook 4–5 minutes, stirring, until softened and lightly golden.
- Add spices and garlic. Stir in garlic, remaining cumin, turmeric, smoked paprika, and the rest of the salt and pepper. Toast for 30 seconds until fragrant.
Don’t let the garlic burn.
- Build the sauce. Pour in chicken broth, scraping up browned bits. Return the chicken to the pan along with any juices. Simmer gently for 5–7 minutes until the chicken is cooked through.
- Finish creamy and bright. Stir in coconut milk or heavy cream.
Simmer 2–3 more minutes to thicken slightly. Add lime juice and honey (if using). Taste and adjust salt and acidity.
- Rest and garnish. Turn off heat and let sit 2 minutes to settle.
Sprinkle with chopped cilantro or parsley.
- Serve. Spoon over rice, quinoa, or tuck into warm tortillas. Spoon extra sauce on top.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing.
- Freezer: Freeze up to 2 months.
Use freezer-safe containers and leave a little headspace for expansion.
- Reheating: Warm gently on the stove over low heat with a splash of broth or water to loosen the sauce, or microwave in 45-second bursts, stirring between intervals.
- Make-ahead tip: You can cook the base (through step 5) a day ahead. Add cream and lime just before serving for the freshest flavor.
Why This is Good for You
- Lean protein: Chicken delivers satisfying protein to support muscle and keep you full.
- Colorful vegetables: Yellow bell peppers are rich in vitamin C and antioxidants.
- Gentle spices: Turmeric adds color and earthy depth; cumin supports a savory backbone. Both bring plant compounds with potential benefits.
- Flexible fats: Choosing coconut milk gives dairy-free richness; using cream keeps it classic and silky.
You control the richness by adjusting the amount.
What Not to Do
- Don’t overcrowd the pan. You’ll steam the chicken instead of browning it. Work in batches if needed.
- Don’t skip toasting the spices. That quick 30-second step wakes up flavor and makes the sauce more aromatic.
- Don’t boil after adding cream. A hard boil can split dairy and dull the flavor. Keep it to a gentle simmer.
- Don’t forget to taste and adjust. A squeeze of lime and a pinch of salt at the end can transform the dish.
Recipe Variations
- Spicier version: Add 1 small diced jalapeño with the onions or 1/4 teaspoon cayenne with the spices.
- Extra veg: Stir in a handful of baby spinach or peas during the last 2 minutes of cooking.
- Potato amarillo style: Add 1 cup small diced gold potatoes with the broth and simmer until tender.
- Dairy-free: Use coconut milk and skip the cream.
Add a touch more lime to keep it bright.
- Lightened up: Swap half the cream for extra broth and simmer an extra minute to reduce.
- Rotisserie shortcut: Use shredded rotisserie chicken. Skip the sear, build the sauce, then fold in chicken to warm through.
- Herb swap: Cilantro is classic, but parsley or scallions work if you prefer a milder finish.
FAQ
What does “amarillo” mean in this recipe?
Amarillo means “yellow” in Spanish. Here it refers to the golden color and flavor base from yellow bell peppers, turmeric, and the creamy sauce.
Can I use chicken breasts instead of thighs?
Yes.
Breasts cook a bit faster and can dry out if overcooked, so watch the simmer time. Cut into even pieces and pull from heat as soon as they’re done.
How do I make it thicker?
Let the sauce simmer a few extra minutes after adding cream, stirring often. If needed, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, simmering briefly.
What can I serve with it?
Steamed white rice, brown rice, quinoa, or couscous all work well.
Warm tortillas are great for scooping, and a simple cucumber or tomato salad adds freshness.
Is it very spicy?
No. It’s mild and aromatic. If you want more heat, add jalapeño, cayenne, or a few red pepper flakes to taste.
Can I make it without dairy?
Absolutely.
Use full-fat coconut milk and keep the heat gentle. The sauce will be lush and slightly sweet.
How do I keep the color bright?
Toast the spices briefly, don’t burn them, and avoid boiling after adding cream. Finish with fresh lime for that clean, bright finish.
Wrapping Up
Churu Chicken Amarillo brings comfort and color to the table with simple steps and friendly ingredients.
It’s creamy, gently spiced, and easy to pair with whatever you have on hand. Keep this recipe in your back pocket for busy nights, casual guests, or meal prep. One pan, golden sauce, happy plates—this one earns a spot in the weekly rotation.
Ingredients
Instructions
- Prep the chicken. Pat the chicken dry and season with half the salt, a pinch of pepper, and half the cumin. This gives flavor from the first sear.
- Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken in a single layer. Sear 3–4 minutes per side until lightly browned. Transfer to a plate; it doesn’t need to be fully cooked yet.
- Sauté aromatics. Lower heat to medium. Add remaining olive oil, onion, and yellow bell pepper. Cook 4–5 minutes, stirring, until softened and lightly golden.
- Add spices and garlic. Stir in garlic, remaining cumin, turmeric, smoked paprika, and the rest of the salt and pepper. Toast for 30 seconds until fragrant. Don’t let the garlic burn.
- Build the sauce. Pour in chicken broth, scraping up browned bits. Return the chicken to the pan along with any juices. Simmer gently for 5–7 minutes until the chicken is cooked through.
- Finish creamy and bright. Stir in coconut milk or heavy cream. Simmer 2–3 more minutes to thicken slightly. Add lime juice and honey (if using). Taste and adjust salt and acidity.
- Rest and garnish. Turn off heat and let sit 2 minutes to settle. Sprinkle with chopped cilantro or parsley.
- Serve. Spoon over rice, quinoa, or tuck into warm tortillas. Spoon extra sauce on top.
