Churu Chicken Amarillo Recipe
A bold and vibrant Mexican dish featuring tender chicken in a rich, tangy yellow chili (Amarillo) sauce. Perfect for family dinners or festive gatherings!
Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Blender (if making homemade amarillo paste)
Ingredients
- 1.5 lbs 700g chicken thighs or breasts
- 6 yellow chilies guero or yellow jalapeños, stems removed
- 4 tomatillos husked and rinsed
- 3 garlic cloves
- 1 white onion quartered
- 1 tsp ground cumin
- ½ tsp chipotle powder optional, for smokiness
- 1 cup chicken broth
- 1 tbsp lime juice
- 1 tsp honey or sugar
- Salt to taste
- Fresh cilantro and lime wedges for garnish
Instructions
Roast the Chilies & Tomatillos:
- Preheat oven to 400°F (200°C).
- Place chilies and tomatillos on a baking sheet, drizzle with oil, and roast for 10–12 minutes until soft and charred.
Blend the Sauce:
- In a blender, combine roasted chilies, tomatillos, garlic, onion, cumin, chipotle powder, and chicken broth. Blend until smooth.
Simmer the Sauce:
- Pour the sauce into a saucepan and simmer for 5–7 minutes. Season with salt, lime juice, and honey. Set aside.
Cook the Chicken:
- Season chicken with salt and sear in a skillet for 4–5 minutes per side (or bake/grill until fully cooked).
Combine & Serve:
- Add cooked chicken to the sauce, coating evenly. Simmer together for 5–10 minutes on low heat.
- Garnish with cilantro and lime. Serve with rice or tortillas.
Notes
Tips:
- For less heat, remove chili seeds or reduce the number of chilies.
- Vegan option: Replace chicken with tofu or cauliflower.
- Store leftovers in the fridge for up to 3 days.