12 Juicy Peruvian Chicken Recipes That Stay Full of Flavor

If you love exploring new flavors and spices, you’re going to adore these Peruvian chicken recipes.

Peruvian cuisine is famous for its bold and vibrant chicken dishes, and they never fail to impress.

From the smoky Pollo a La Brasa to the creamy Aji De Gallina, each recipe offers its own unique twist.

I’m thrilled to share how you can recreate these delicious meals in your own kitchen.

Let’s discover the secrets behind these flavorful recipes together.

Pollo a La Brasa (Peruvian Grilled Chicken)

Pollo a La Brasa, or Peruvian Grilled Chicken, is a beloved dish that captures the vibrant flavors of Peru. This dish features marinated chicken that’s cooked over an open flame, resulting in tender, juicy meat with a smoky aroma. The marinade is a delightful blend of spices, herbs, and citrus that infuses the chicken with deep flavors.

Traditionally, Pollo a La Brasa is served with a side of golden fries and a zesty green sauce known as “aji verde,” making it a complete and satisfying meal.

Making Pollo a La Brasa at home is easier than you might think. With a little preparation and the right ingredients, you can recreate the authentic taste of this Peruvian favorite. Whether you’re hosting a family gathering or just looking to spice up your weeknight dinner, this recipe is sure to impress and delight everyone at the table.

Ingredients (Serves 4-6)

• 1 whole chicken (3-4 lbs)
• 4 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 2 tablespoons of white vinegar
• 1 tablespoon of olive oil
• 1 tablespoon of paprika
• 1 tablespoon of cumin
• 1 tablespoon of dried oregano
• 1 tablespoon of black pepper
• 1 tablespoon of salt
• 1 teaspoon of cayenne pepper (optional, for heat)
• Juice of 1 lime
• Fresh cilantro, for garnish
• Aji verde sauce (for serving)
• French fries (for serving)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, soy sauce, white vinegar, olive oil, paprika, cumin, oregano, black pepper, salt, cayenne pepper (if using), and lime juice. Whisk together until all ingredients are well blended.

2. Marinate the Chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a large resealable plastic bag or a baking dish. Pour the marinade over the chicken, making sure to coat it thoroughly.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for ideal flavor.

3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, allow the coals to burn down until they’re ashy and glowing.

4. Prepare the Chicken for Grilling: Remove the chicken from the marinade and let excess marinade drip off. You can use kitchen twine to tie the legs together for even cooking if desired.

5. Grill the Chicken: Place the chicken breast-side down on the grill. Close the lid and cook for about 30 minutes. After 30 minutes, flip the chicken onto its back and continue to grill for another 30-40 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

6. Resting the Chicken: Once cooked, remove the chicken from the grill and let it rest for about 10-15 minutes. This helps the juices redistribute throughout the meat, ensuring a moist and flavorful chicken.

7. Serve: Carve the chicken and Serve with aji verde sauce and a side of crispy French fries. Garnish with fresh cilantro for a pop of color and flavor.

Extra Tips

For the best results, consider using a charcoal grill to achieve that authentic smoky flavor. If you’re using a gas grill, adding soaked wood chips can also impart a delicious smokiness.

Additionally, if you want to enhance the flavor even further, consider injecting the chicken with some marinade using a meat injector. Marinating the chicken overnight is highly recommended, as it allows the flavors to penetrate deeply, resulting in an incredibly flavorful dish.

Enjoy your homemade Pollo a La Brasa with friends and family for a true taste of Peru!

Arroz Con Pollo (Chicken With Rice)

Arroz Con Pollo is a beloved traditional Peruvian dish that combines tender chicken with flavorful rice, vegetables, and spices, creating a colorful and hearty meal. This dish is perfect for a family gathering or a comforting weeknight dinner.

The key to a delicious Arroz Con Pollo lies in the marinade of spices and the slow cooking process, allowing the rice to absorb all the rich flavors from the chicken and vegetables. The vibrant yellow hue of the rice is typically achieved with the addition of saffron or achiote (annatto), giving the dish its distinctive look and taste.

This one-pot meal not only fills your belly but also warms your heart with its delightful aroma and comforting flavors. Let’s plunge into making this exquisite dish that serves 4-6 people.

Ingredients:

• 4-6 pieces of bone-in chicken thighs and drumsticks
• 2 cups of long-grain rice (preferably jasmine or basmati)
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 bell pepper (red or green), diced
• 1 cup of frozen peas
• 1 cup of diced carrots
• 1/4 cup of vegetable oil
• 3 cups of chicken broth
• 1 tablespoon of achiote powder or saffron
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, season the chicken pieces with salt, pepper, cumin, paprika, and achiote powder (or saffron). Allow the chicken to marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Brown the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken pieces skin-side down. Brown the chicken on all sides for about 5-7 minutes until golden. Remove the chicken from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent. Then add the diced bell pepper and continue to cook for an additional 2 minutes.
4. Add the Rice: Stir in the rice, making sure it’s well-coated with the oil and mixed with the sautéed vegetables. Toast the rice for about 2-3 minutes, stirring frequently until it becomes slightly golden.
5. Combine Ingredients: Return the browned chicken to the pot and add the chicken broth, bay leaf, diced carrots, and frozen peas. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. Cook the Rice: Allow the dish to simmer on low heat for about 25-30 minutes, or until the rice is tender and has absorbed all the liquid. Don’t remove the lid during this time to guarantee even cooking.
7. Rest and Serve: Once cooked, remove the pot from the heat and let it sit covered for an additional 5-10 minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve with lime wedges on the side.

Extra Tips: To enhance the flavors of your Arroz Con Pollo, consider adding additional spices such as oregano or a pinch of cayenne pepper for a mild kick. You can also customize the vegetables according to your preference; zucchini or corn are excellent options.

For added richness, a splash of white wine can be introduced when sautéing the vegetables. Enjoy your meal with a revitalizing salad to complement the savory flavors of this dish!

Aji De Gallina (Chicken in Yellow Pepper Sauce)

Aji De Gallina is a beloved Peruvian dish that showcases the rich flavors and vibrant ingredients of the country’s culinary heritage. This creamy, spicy chicken dish is made with shredded chicken simmered in a luscious sauce made from aji amarillo peppers, walnuts, and cheese, offering a unique combination of flavors and textures. Traditionally served over rice, Aji De Gallina is a comfort food that brings warmth and satisfaction to the table, making it perfect for family gatherings or special occasions.

The key to a great Aji De Gallina lies in the balance of flavors and the depth of the sauce. The aji amarillo peppers lend a distinctive color and a mild heat that’s characteristic of Peruvian cuisine. The incorporation of bread soaked in milk thickens the sauce and adds a wonderful creaminess, while the walnuts contribute a nutty flavor that complements the chicken beautifully. With its enticing aroma and delightful taste, Aji De Gallina is sure to impress anyone who tries it.

Ingredients (Serves 4-6):

• 2 lbs of boneless chicken breast
• 1 large onion, finely chopped
• 2-3 aji amarillo peppers, seeds removed and chopped
• 1 cup walnuts, finely chopped
• 1 cup of evaporated milk
• 2 slices of white bread, crust removed
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Hard-boiled eggs and black olives for garnish
• Cooked white rice for serving

Cooking Instructions:

1. Cook the Chicken: In a large pot, add the boneless chicken breasts and cover them with water. Bring to a boil and cook until the chicken is fully cooked, about 20-25 minutes. Remove the chicken from the pot, reserving the chicken broth, and allow it to cool. Once cooled, shred the chicken into bite-sized pieces and set aside.
2. Prepare the Sauce Base: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped aji amarillo peppers, cooking for an additional 3-4 minutes until fragrant.
3. Make the Creamy Mixture: In a small bowl, soak the slices of bread in the evaporated milk until soft. Once softened, blend the bread and milk mixture in a blender or food processor until smooth. Add the chopped walnuts and a bit of the reserved chicken broth to help blend, creating a thick, creamy paste.
4. Combine Ingredients: Add the shredded chicken to the skillet with the sautéed onion, garlic, and aji mixture. Stir in the walnut-bread mixture and gradually add more chicken broth to achieve your desired sauce consistency. Mix well and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Finish the Dish: Once the sauce has thickened and is well combined, stir in the grated Parmesan cheese and remove from heat. The sauce should be creamy and rich, coating the chicken evenly.
6. Serve: Serve the Aji De Gallina over a bed of cooked white rice. Garnish with slices of hard-boiled eggs and black olives for a traditional touch.

Extra Tips:

To enhance the flavor of your Aji De Gallina, consider marinating the chicken in a mixture of lime juice, garlic, and spices before cooking it for added depth. If you can’t find aji amarillo peppers, you can substitute with a blend of yellow bell peppers and a touch of cayenne for heat, though the flavor will differ slightly.

Always taste and adjust the seasoning throughout the cooking process to guarantee the dish is perfectly balanced. Enjoy your culinary adventure into the heart of Peruvian cuisine!

Pollo Al Horno (Oven-Roasted Chicken)

Pollo Al Horno, or oven-roasted chicken, is a beloved dish in Peruvian cuisine that brings together a symphony of flavors and aromas. This dish is typically marinated with a blend of spices, garlic, and citrus, which allows the chicken to absorb all the delicious flavors before it’s roasted to golden perfection. The result is juicy and tender chicken with crispy skin that pairs beautifully with rice, potatoes, or a fresh salad.

The beauty of Pollo Al Horno lies in its simplicity and versatility. It’s perfect for family gatherings, special occasions, or even a cozy weeknight dinner. The marinade can be adjusted to your liking, and you can also add vegetables to the roasting pan for a complete meal. Let’s explore this delicious recipe that serves 4-6 people!

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 4 cloves of garlic, minced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup olive oil
• Juice of 2 limes
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 onion, quartered
• 2-3 medium potatoes, cut into chunks (optional)
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, paprika, cumin, oregano, black pepper, salt, olive oil, lime juice, soy sauce, and Dijon mustard. Mix well to create a smooth marinade.
2. Marinate the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Using a sharp knife, make a few slits in the chicken’s skin to allow the marinade to penetrate better. Rub the marinade all over the chicken, making sure it gets into the slits and cavities. For best results, cover the chicken and marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help to achieve crispy skin on the chicken.
4. Prepare for Roasting: Remove the marinated chicken from the refrigerator and place it in a roasting pan. Arrange the quartered onion and potato chunks (if using) around the chicken. Drizzle any remaining marinade over the vegetables for added flavor.
5. Roast the Chicken: Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy. Baste the chicken with the pan juices halfway through cooking to enhance the flavor and moisture.
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and juicy chicken. Serve with your choice of sides and garnish with fresh parsley if desired.

Extra Tips: To elevate the flavor of your Pollo Al Horno, consider adding some sliced bell peppers or carrots to the roasting pan for a colorful vegetable medley.

You can also experiment with different herbs and spices in the marinade—such as adding a pinch of cayenne pepper for a bit of heat or fresh cilantro for a vibrant touch. Always verify your chicken is fully cooked by checking the internal temperature, and enjoy the delicious aromas that will fill your kitchen while it’s roasting!

Causa Rellena De Pollo (Stuffed Potato Cake With Chicken)

Causa Rellena De Pollo is a delightful Peruvian dish that showcases the versatility of potatoes, combined with the flavors of chicken, lime, and aji amarillo, a Peruvian yellow chili pepper. This cold dish isn’t only visually appealing, but it also offers a burst of flavors that are both invigorating and satisfying.

It’s often served as a starter or appetizer, making it a perfect choice for gatherings or family meals. The layers of mashed potatoes and savory chicken filling create a beautiful presentation and a delightful eating experience.

To prepare Causa Rellena De Pollo, the key is to guarantee the potatoes are perfectly cooked and fluffy, so they can be easily molded into shape. The chicken filling is typically mixed with mayonnaise, lime juice, and spices, giving it a creamy texture and zesty flavor.

Once assembled, the dish is chilled, allowing the flavors to meld together. It’s then garnished with avocado, olives, and hard-boiled eggs, creating a colorful and appetizing dish that will impress your guests.

Ingredients (Serves 4-6)

• 2 lbs yellow potatoes
• 1 cup cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• 1-2 aji amarillo peppers, finely chopped (or substitute with yellow bell pepper)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 avocado, sliced
• 2 hard-boiled eggs, sliced
• Black olives, for garnish
• Fresh cilantro, for garnish

Cooking Instructions

1. Cook the Potatoes: Begin by boiling the yellow potatoes in a large pot of salted water until they’re tender, approximately 20-25 minutes. Once cooked, drain the potatoes and let them cool slightly. The goal is to achieve a fluffy texture for the mashed potatoes.
2. Mash the Potatoes: Once the potatoes are cool enough to handle, peel them and place them in a large bowl. Mash the potatoes until smooth, guaranteeing there are no lumps. Stir in the lime juice, salt, and pepper to season the mashed potatoes. Incorporate the chopped aji amarillo for a hint of heat and color.
3. Prepare the Chicken Filling: In another bowl, combine the shredded chicken, mayonnaise, remaining lime juice, and any additional spices or seasonings you desire. Mix well to guarantee the chicken is coated evenly with the mayonnaise mixture.
4. Assemble the Causa: Take half of the mashed potato mixture and spread it evenly in a dish or mold. Press it down gently to form a solid base. Next, layer the chicken filling over the potato base, spreading it evenly. Finally, top with the remaining mashed potato mixture, smoothing it out to create a flat surface.
5. Chill the Dish: Cover the assembled causa with plastic wrap and refrigerate for at least 1-2 hours to allow the flavors to meld and the dish to set.
6. Serve and Garnish: Once chilled, carefully invert the causa onto a serving platter or slice it directly in the dish. Garnish with slices of avocado, hard-boiled eggs, black olives, and fresh cilantro for a pop of color and added flavor.

Extra Tips

When making Causa Rellena De Pollo, it’s important to use the right type of potatoes; yellow potatoes are preferred for their creamy texture and flavor.

To save time, consider using rotisserie chicken for the filling. For a vegetarian version, substitute the chicken with a mixture of sautéed vegetables and chickpeas. Additionally, if you prefer a spicier kick, feel free to add more aji amarillo or a dash of hot sauce to the chicken mixture.

Enjoy this delightful dish as an invigorating appetizer or a light meal!

Seco De Pollo (Chicken in Cilantro Sauce)

Seco De Pollo is a traditional Peruvian dish that embodies the rich culinary heritage of the region. This chicken stew is characterized by its bold flavors, thanks to a generous use of fresh cilantro, which gives the sauce its vibrant green color. Along with the chicken, this dish typically incorporates a variety of vegetables and spices that create a robust and hearty meal.

It’s often served with rice and plantains, making it a well-rounded dish perfect for family gatherings or special occasions.

The preparation of Seco De Pollo begins with marinating the chicken, allowing it to absorb the aromatic flavors of the spices and herbs. As the chicken cooks slowly in the cilantro sauce, it becomes tender and infused with the essence of the herbs, creating a comforting and satisfying dish.

Whether you’re familiar with Peruvian cuisine or trying it for the first time, Seco De Pollo is sure to impress with its unique taste and delightful presentation.

Ingredients (Serves 4-6):

• 2 lbs chicken thighs, bone-in and skin-on
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bunch fresh cilantro, stems removed and leaves roughly chopped
• 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
• 2 medium tomatoes, chopped
• 1 cup chicken broth
• 1 cup beer (preferably a light lager)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 medium carrots, sliced
• 1 red bell pepper, sliced
• Lime wedges, for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with cumin, paprika, salt, and pepper. Toss to coat the chicken evenly in the spices. Cover and let it marinate in the refrigerator for at least 30 minutes, but ideally for a few hours or overnight. This step enhances the flavor of the chicken.
2. Prepare the Cilantro Sauce: In a blender, combine the chopped cilantro, jalapeño peppers, and a small amount of chicken broth. Blend until smooth, adding a bit more broth if necessary to achieve a pourable consistency. This will be the base of your sauce, packed with flavor.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Brown the Chicken: Add the marinated chicken thighs to the pot, skin side down. Brown the chicken for about 5 minutes on each side until golden. This step adds depth of flavor to the dish.
5. Add Vegetables and Sauce: Once the chicken is browned, add the chopped tomatoes, sliced carrots, and red bell pepper to the pot. Pour in the prepared cilantro sauce, chicken broth, and beer. Stir to combine all the ingredients.
6. Simmer the Dish: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and guarantee even cooking.
7. Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt and pepper if needed. If the sauce is too thick, you can add a splash of water or broth to achieve your desired consistency.
8. Serve: Once cooked, serve the Seco De Pollo hot, garnished with lime wedges. It pairs beautifully with white rice and fried plantains for a complete meal.

Extra Tips:

When making Seco De Pollo, feel free to customize the vegetables according to your preference or seasonal availability. You can also use chicken breasts for a leaner option, but thighs tend to provide more flavor and tenderness.

For an extra depth of flavor, consider adding a bay leaf during the simmering process and remember to remove it before serving. Finally, for an authentic touch, serve with a side of Peruvian rice, which can be made by cooking rice with a bit of cilantro and lime juice for added zest. Enjoy your culinary journey into Peruvian cuisine!

Pollo Saltado (Chicken Stir-Fry)

Pollo Saltado is a beloved Peruvian dish that beautifully marries the flavors of traditional Peruvian cuisine with influences from Chinese cooking, reflecting the cultural fusion that defines Peru’s culinary landscape. This dish features juicy strips of chicken marinated in a savory blend of spices, stir-fried with vibrant vegetables like onions, tomatoes, and cilantro, and typically served alongside crispy French fries and fluffy rice. The combination of textures and flavors makes Pollo Saltado not just a meal but an experience that transports you to the bustling streets of Peru.

The secret to a fantastic Pollo Saltado lies in the quality of the ingredients and the cooking technique. Quick stir-frying at high heat guarantees that the chicken remains tender while the vegetables retain their crunch, creating a delightful contrast in every bite. This dish isn’t only quick to prepare but also versatile, allowing for customization based on personal preferences. Whether you serve it for a family dinner or a gathering with friends, Pollo Saltado is sure to impress.

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken thighs or breasts, sliced into strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 large red onion, sliced
• 2 medium tomatoes, diced
• 1/2 cup cilantro, chopped
• 1-2 jalapeños, sliced (optional for heat)
• 4-6 servings of French fries (frozen or homemade)
• 4-6 servings of cooked white rice

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the sliced chicken with soy sauce, red wine vinegar, garlic powder, ground cumin, salt, and pepper. Mix well to guarantee all the chicken is coated with the marinade. Let it sit for at least 15-20 minutes to absorb the flavors.
2. Prepare the French Fries: While the chicken is marinating, cook the French fries according to package instructions or prepare homemade fries. Keep them warm in the oven until ready to serve.
3. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Make sure the oil is hot enough to create a sizzle when the chicken is added.
4. Cook the Chicken: Once the oil is hot, add the marinated chicken strips to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
5. Sauté the Vegetables: In the same skillet, add the sliced red onion and sauté for about 2 minutes until softened. Then, add the diced tomatoes and sliced jalapeños (if using) and cook for another 2-3 minutes until the tomatoes start to break down.
6. Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Stir in the chopped cilantro and mix everything well. Cook for an additional 1-2 minutes to heat through and allow the flavors to meld.
7. Serve: Once everything is well combined and heated, serve the Pollo Saltado immediately, placing it over a bed of rice and alongside the crispy French fries.

Extra Tips: To enhance the flavor of your Pollo Saltado, consider adding a splash of lime juice just before serving for a revitalizing kick. For a more authentic experience, use Peruvian aji amarillo sauce or paste if available, which will give the dish a unique depth of flavor. Remember to keep your cooking temperature high to achieve the perfect stir-fry texture and maintain the freshness of your vegetables. Enjoy your culinary journey to Peru with this delightful dish!

Sopa De Pollo (Peruvian Chicken Soup)

Sopa De Pollo is a beloved traditional dish in Peru, renowned for its comforting flavors and nourishing ingredients. This hearty chicken soup isn’t only a staple in Peruvian households but is also cherished for its ability to bring family and friends together around the table.

The combination of tender chicken, vibrant vegetables, and aromatic spices creates a warm and inviting bowl of soup that’s perfect for any occasion, whether it’s a chilly evening or a festive gathering.

Preparing Sopa De Pollo is a straightforward process that allows the natural flavors of the ingredients to shine. With a few simple steps and some patience, you can create a delicious and satisfying meal.

The key to making this soup truly special lies in the quality of the chicken and the freshness of the vegetables. As the soup simmers, the ingredients meld together, resulting in a rich and flavorful broth that will have everyone coming back for seconds.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 10 cups water
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium potato, diced
• 1 cup corn (fresh or frozen)
• 1 cup green peas (fresh or frozen)
• 1/2 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken pieces and sear them until golden brown on all sides, about 5-7 minutes. This step adds depth of flavor to the soup.
2. Sauté Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant, scraping up any browned bits from the bottom of the pot.
3. Add Water and Chicken: Return the seared chicken to the pot and pour in the 10 cups of water. Bring the mixture to a boil, then reduce the heat to low. Allow the chicken to simmer for about 30-40 minutes, or until fully cooked and tender.
4. Incorporate Vegetables: After the chicken is cooked, remove it from the pot and set it aside to cool slightly. To the broth, add the sliced carrots, diced potato, corn, and green peas. Continue to simmer for another 15-20 minutes until the vegetables are tender.
5. Shred the Chicken: While the vegetables are cooking, shred the cooled chicken into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the soup.
6. Season and Serve: Stir in the chopped cilantro, cumin, and paprika. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to combine the flavors. Serve hot with lime wedges on the side for a fresh squeeze of citrus.

Extra Tips

To enhance the flavor of your Sopa De Pollo, consider adding a splash of Aji Amarillo (a Peruvian yellow chili paste) for a mild kick.

You can also customize the vegetable ingredients according to your preference, adding items like zucchini or bell peppers. For a richer broth, simmer the soup longer and use homemade chicken stock.

Finally, don’t skip the lime wedges at serving; the acidity brightens the flavors and adds a revitalizing touch to the soup. Enjoy your culinary adventure with this delightful Peruvian classic!

Anticuchos De Pollo (Chicken Skewers)

Anticuchos de Pollo, a delicious Peruvian dish, features marinated chicken skewers that are packed with flavor and grilled to perfection. Originating from the Andes, this popular street food has made its way into homes and restaurants, becoming a favorite among many. The marinade typically consists of a medley of spices, herbs, and a hint of heat, giving the chicken an aromatic and savory profile that pairs well with a variety of sides.

Cooking anticuchos de pollo is a straightforward process that allows you to enjoy the vibrant flavors of Peru right in your kitchen. The dish not only serves as an excellent appetizer but can also be a satisfying main course when paired with rice, potatoes, or a fresh salad. Whether you’re hosting a gathering or simply indulging in a delicious meal at home, these chicken skewers are sure to impress your guests and family alike.

Ingredients (Serves 4-6):

• 2 pounds chicken breast, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 1/4 cup white vinegar
• 4 cloves garlic, minced
• 1 tablespoon aji amarillo paste (or any chili paste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 red bell pepper, cut into squares
• 1 onion, cut into squares
• Wooden skewers (soaked in water for 30 minutes)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the vegetable oil, white vinegar, minced garlic, aji amarillo paste, cumin, paprika, oregano, salt, and pepper. Whisk together until well blended. This marinade will infuse the chicken with rich flavors as it absorbs the spices.
2. Marinate the Chicken: Add the cubed chicken breast to the marinade. Make certain each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor. Marinating is essential as it tenderizes the chicken while enhancing its taste.
3. Prepare the Skewers: After marinating, take the chicken out of the refrigerator. Thread the chicken pieces onto the soaked wooden skewers, alternating with pieces of red bell pepper and onion. This not only adds color but also enhances the flavor profile of the skewers.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan indoors, heat it over medium-high heat as well. A good sear is vital for that charred flavor that makes anticuchos so delicious.
5. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. Confirm the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
6. Serve: Once cooked, remove the skewers from the grill. Let them rest for a couple of minutes before serving. You can serve them with a side of spicy salsa, avocado, or a fresh salad for a complete meal.

Extra Tips:

When making anticuchos de pollo, feel free to customize the vegetables used in the skewers; zucchini, cherry tomatoes, or mushrooms can also work beautifully.

Additionally, if you prefer a smoky flavor, consider using a charcoal grill instead of gas. For added texture and flavor, serve the skewers with a side of tangy Peruvian green sauce, known as “aji verde,” which complements the dish perfectly.

Finally, verify that the chicken is uniformly cut for even cooking, and adjust the spice levels based on your preference for heat. Enjoy your culinary journey to Peru!

Pollo En Salsa De Maní (Chicken in Peanut Sauce)

Pollo En Salsa De Maní is a beloved Peruvian dish that showcases the unique combination of flavors found in traditional Peruvian cuisine. The star of this dish is the creamy peanut sauce, which adds a rich and nutty flavor to the tender chicken. This recipe is perfect for family gatherings or dinner parties, as it’s both comforting and impressive, making it a crowd-pleaser. The sauce isn’t only delicious but also simple to prepare, allowing you to whip up a delightful meal in no time.

In this recipe, chicken is simmered to perfection in a savory peanut sauce made from ground peanuts, spices, and vegetables. The result is a hearty dish that pairs wonderfully with rice or boiled potatoes, soaking up the flavorful sauce. This recipe serves 4-6 people, making it an ideal choice for a satisfying family meal or a cozy dinner with friends.

Ingredients:

• 4-6 chicken thighs or breasts, boneless and skinless
• 1 cup unsalted peanuts (preferably roasted)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tablespoon ají amarillo paste (or substitute with chili paste)
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or boiled potatoes, for serving

Cooking Instructions:

1. Prepare the Peanuts: Start by grinding the roasted peanuts in a food processor until they reach a fine powder consistency. Be careful not to over-process them, as they can turn into peanut butter. Set aside the ground peanuts.
2. Cook the Chicken: In a large skillet or pot, heat the vegetable oil over medium heat. Season the chicken thighs or breasts with salt and pepper, then add them to the pan. Cook for about 5-7 minutes on each side until they’re golden brown. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and cook for an additional minute until fragrant. Then, stir in the chopped tomatoes and ají amarillo paste, cooking for another 2-3 minutes until the tomatoes start to break down.
4. Create the Sauce: Pour in the chicken broth and bring the mixture to a simmer. Gradually add the ground peanuts, stirring well to combine. Allow the sauce to simmer for about 5-10 minutes, thickening slightly while the flavors meld together.
5. Combine Chicken and Sauce: Return the browned chicken to the skillet, ensuring it’s well-coated with the peanut sauce. Cover the pan and let it simmer for another 15-20 minutes, or until the chicken is fully cooked through and tender.
6. Serve: Once the chicken is cooked, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve the Pollo En Salsa De Maní hot, garnished with fresh cilantro, alongside cooked rice or boiled potatoes to soak up the delicious sauce.

Extra Tips:

For an added depth of flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking. This will enhance the overall taste of the dish.

Additionally, feel free to adjust the spiciness of the sauce by adding more or less ají amarillo paste according to your preference. If you want a creamier texture, you can also add a splash of coconut milk to the sauce.

Enjoy your culinary adventure with this delightful Peruvian dish!

Ensalada De Pollo a La Peruana (Peruvian Chicken Salad)

Ensalada De Pollo a La Peruana is a vibrant and flavorful dish that showcases the rich culinary traditions of Peru. This chicken salad isn’t only invigorating but also packed with protein, making it a satisfying meal option. The combination of tender shredded chicken, crisp vegetables, and a zesty dressing creates a delightful balance that’s sure to please your taste buds.

Whether you’re serving it as a main course or as part of a buffet spread, this Peruvian chicken salad is a crowd-pleaser that can be enjoyed year-round. The beauty of this recipe lies in its versatility; you can customize it to your liking by adding various ingredients or adjusting the dressing.

Traditionally, this salad is made with ingredients like potatoes, carrots, and peas, which add texture and flavor. The addition of a tangy lime dressing enhances the overall taste, making it a revitalizing dish perfect for warm weather or a light lunch. Let’s plunge into the details of preparing this delicious Ensalada De Pollo a La Peruana.

Ingredients (Serves 4-6):

• 2 cups cooked chicken, shredded
• 2 medium potatoes, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup green peas (fresh or frozen)
• 1 cup corn (canned or fresh)
• 1/2 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon mustard
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Cook the Vegetables: Begin by boiling the diced potatoes and carrots in a large pot of salted water. Cook for about 10-15 minutes or until they’re tender but still firm. Add the green peas during the last 2-3 minutes of cooking. Once cooked, drain and set aside to cool.
2. Prepare the Chicken: If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience or poach chicken breasts in salted water until fully cooked. Let it cool before shredding.
3. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, cooled potatoes, carrots, peas, corn, and red onion. Gently mix the ingredients to guarantee everything is evenly distributed.
4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, and mustard until smooth. Season with salt and pepper to taste. This dressing will add creaminess and tang to the salad.
5. Mix the Salad: Pour the dressing over the chicken and vegetable mixture. Gently fold the dressing into the salad, ensuring all components are coated evenly. Taste and adjust seasoning if necessary.
6. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final stir and garnish with fresh cilantro or parsley if desired.

Extra Tips:

When preparing Ensalada De Pollo a La Peruana, feel free to experiment with additional ingredients such as diced avocados, boiled eggs, or even olives for added flavor.

If you’re looking for a lighter option, you can substitute Greek yogurt for mayonnaise. This salad can be made a day in advance, as the flavors develop beautifully over time. Just make sure to keep it refrigerated and stir gently before serving to maintain its freshness.

Enjoy your culinary journey into Peruvian cuisine!

Pollo a La Plancha (Grilled Chicken Breast)

Pollo a La Plancha is a popular Peruvian dish that showcases the vibrant flavors and simple cooking methods of the region. Characterized by its juicy, marinated chicken breasts grilled to perfection, this dish isn’t only delicious but also quick to prepare, making it ideal for weeknight dinners or weekend gatherings.

The marinade typically includes fresh ingredients such as garlic, lime, and spices that tenderize the chicken and infuse it with a burst of flavor, enhancing the meal’s overall appeal.

This grilled chicken dish is often served with a side of rice, salad, or roasted vegetables, making it a versatile option for any occasion. Pollo a La Plancha is a fantastic representation of Peruvian cuisine, offering a taste that’s both satisfying and invigorating.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward to follow and promises to impress your family and friends alike.

Ingredients (Serves 4-6 people):

• 4-6 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, lime juice, olive oil, ground cumin, paprika, salt, black pepper, and dried oregano. Whisk the ingredients together until well mixed. This marinade won’t only enhance the flavor of the chicken but also keep it moist during grilling.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be.
3. Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high heat on the stove. Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. Avoid flipping the chicken too frequently, as this can prevent proper searing.
5. Rest and Serve: Once cooked, transfer the grilled chicken to a plate and allow it to rest for about 5 minutes. This resting period allows the juices to redistribute throughout the chicken, ensuring it remains juicy and tender. Garnish with fresh cilantro if desired and serve with your choice of sides.

Extra Tips:

For the best flavor, consider marinating the chicken overnight. This will allow the spices and lime to penetrate deeper into the meat, resulting in a more vibrant taste.

If you prefer a smoky flavor, try adding a few drops of liquid smoke to the marinade or grill the chicken over charcoal. Additionally, feel free to experiment with different herbs and spices to customize the marinade to your liking.

Serve Pollo a La Plancha with an invigorating side of Peruvian salsa or a simple avocado salad for an authentic dining experience.