Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 medium White onion, finely diced
- 3 cloves Garlic, minced
- 1/3 cup Aji Amarillo paste (Peruvian yellow pepper paste)
- 1 cup Evaporated milk (or heavy cream)
- 4 slices White sandwich bread, crusts removed, or 1 cup crushed saltine crackers
- 2 cups Chicken broth (reserved from poaching chicken)
- 1/4 cup Chopped pecans
Instructions
- Step 1: Place the chicken breasts in a pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer until fully cooked (about 15-20 minutes). Remove chicken, reserving the broth, and shred the chicken thoroughly using two forks or a stand mixer.
- Step 2: In a separate pot, heat a tablespoon of oil over medium heat. Add the diced onion and cook until softened and translucent (about 5-7 minutes). Add the minced garlic and Aji Amarillo paste, stirring well for 2 minutes to cook out the raw flavor.
- Step 3: While the onion mixture is cooking, blend the thickening agents. Soak the bread slices (or crushed crackers) in the evaporated milk and a splash of the reserved chicken broth. Transfer this mixture to a blender and process until completely smooth and creamy.
- Step 4: Pour the blended milk mixture into the pot containing the onion and Aji Amarillo paste. Stir constantly until the sauce begins to bubble and thicken slightly. Add the remaining reserved chicken broth slowly until the sauce reaches a medium, stew-like consistency.
- Step 5: Introduce the shredded chicken and the chopped pecans to the sauce. Stir gently to ensure the chicken is completely coated. Season the "Churu Chicken Amarillo" with salt and pepper to taste, simmer for 5 minutes to heat through, and serve hot, traditionally over white rice or sliced boiled potatoes.
Notes
- Leftovers store well for 3 days; if the creamy sauce separates or gets too thick overnight, gently stir in a tablespoon of extra warm chicken broth when ready to use.
- For best results, reheat the Churu over very low heat on the stovetop, stirring consistently to prevent the dairy solids from scorching or the emulsion from breaking.
- While delicious over white rice or sliced boiled potatoes, for a fun variation, try serving the Churu Chicken Amarillo spooned into baked pastry cups or as a gourmet topping for thick tortilla chips.
- The blend of evaporated milk and soaked bread is the key thickener, so for the absolute creamiest texture, ensure the blender runs long enough until no visible bread or cracker crumbs remain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American