Ingredients
- Boneless, skinless chicken breasts (1.5 lbs)
- Aji Amarillo paste (1/3 cup)
- Yellow onion, finely diced (1 medium)
- Evaporated milk (1 cup)
- Chicken broth (1.5 cups)
- Garlic cloves, minced (3 cloves)
- Saltine crackers, crushed (1 cup)
- Walnuts or pecans, chopped (1/4 cup)
Instructions
- Step 1: Place the chicken breasts in a pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is fully cooked (about 15 minutes). Remove the chicken, reserving the broth, and finely shred the meat.
- Step 2: In a separate large pot, heat a tablespoon of oil over medium heat. Add the diced yellow onion and sauté until softened, about 5 minutes. Add the minced garlic and Aji Amarillo paste and cook for 2 minutes, stirring constantly to toast the paste.
- Step 3: In a separate bowl, combine the crushed saltine crackers and the evaporated milk, stirring until a smooth, thick paste forms. Pour this mixture into the pot along with the reserved chicken broth, stirring well to ensure no lumps remain. Bring the mixture to a gentle simmer.
- Step 4: Once the sauce has thickened slightly, incorporate the shredded chicken and the chopped nuts. Season the mixture generously with salt and pepper to taste, stirring continuously.
- Step 5: Reduce the heat to low and allow the Churu Chicken Amarillo to simmer for 5-7 minutes, allowing the chicken to absorb the creamy yellow sauce. Serve immediately, typically over steamed white rice or boiled potatoes.
Notes
- Store leftovers promptly in an airtight container for up to 3 days in the refrigerator; the creamy flavors often deepen pleasantly overnight.
- To reheat gently, use the stovetop on low heat, stirring occasionally, and add a splash of reserved chicken broth or evaporated milk if the sauce seems too tight or dry.
- Elevate the serving presentation by garnishing each plate with a sliced hard-boiled egg and a few black olives, which provide a beautiful textural and color contrast to the rich yellow sauce.
- Don't skip the two-minute toasting of the Aji Amarillo paste (Step 2); this brief heat treatment mellows the pepper's sharpness and unlocks its complex, fruity undertones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American