Begin by rubbing the chicken pieces with salt and black pepper, ensuring an even coating. Let the seasoned chicken rest for about 10 minutes at room temperature.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces and sear for 4-5 minutes on each side until golden brown.

In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the finely diced yellow onion and cook for about 5 minutes until translucent.

Stir in the minced garlic and ground cumin, allowing them to cook for another minute until fragrant.

Stir in the ají amarillo paste, mixing it well. Cook for 2 minutes, then slowly add half a cup of chicken broth, scraping any browned bits.

Pour in the heavy cream or evaporated milk, stirring gently until smooth and slightly thickened. Allow it to simmer for another 2-3 minutes.

Return the seared chicken to the skillet, spooning the sauce over top. Let it simmer for about 5 minutes, allowing the chicken to absorb the flavors.

Plat your Churu Chicken Amarillo! Garnish with freshly chopped cilantro and serve with white rice, quinoa, or fried plantains.