15 Flavor Packed Peruvian Chicken Breast Recipes That Make Cooking Simple

Discovering Peruvian cuisine was a delightful surprise with its bold flavors and vibrant ingredients. There’s a unique magic in how these recipes turn simple chicken breasts into delicious meals. From the smoky Pollo a la Brasa to the zesty Aji Amarillo chicken stir-fry, there’s something to excite everyone. Let’s explore these 15 flavor-packed recipes that make cooking a joyful experience. You won’t want to miss what’s next!

Spicy Peruvian Grilled Chicken

Spicy Peruvian Grilled Chicken, also known as “Pollo a la Brasa,” is a beloved dish that captures the essence of Peruvian cuisine. Infused with a fragrant marinade that features a blend of spices, herbs, and citrus, this chicken is both succulent and flavorful. Traditionally, it’s grilled to perfection, which adds a smoky flavor that complements the spices beautifully.

Whether served with a side of roasted potatoes or a fresh salad, this dish is sure to impress your family and friends. This recipe is perfect for gatherings, barbecues, or a simple family dinner. The preparation involves marinating the chicken to allow the flavors to penetrate the meat, followed by grilling it to achieve that perfect char.

With just the right amount of heat and a hint of tanginess, Spicy Peruvian Grilled Chicken is a dish that highlights the vibrant culinary traditions of Peru.

Ingredients (Serves 4-6):

• 4-6 chicken breasts, boneless and skinless
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• 1 tablespoon white vinegar
• Fresh cilantro leaves, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, cumin, paprika, cayenne pepper, oregano, salt, black pepper, lime juice, and white vinegar. Whisk the ingredients together until well blended. This marinade will be the key to imparting flavor into the chicken.
2. Marinate the Chicken: Add the chicken breasts to the bowl and make certain they’re fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight. Marinating allows the spices to penetrate the chicken, resulting in a deeper flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, let the coals burn down until they’re covered with white ash. Proper preheating is vital for achieving a good sear on the chicken.
4. Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken breasts on the grill. Cook for about 6-7 minutes on one side, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Avoid moving the chicken too much to guarantee nice grill marks and even cooking.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This step is important as it allows the juices to redistribute throughout the meat. Garnish with fresh cilantro before serving. Pair with your favorite sides for a complete meal.

Extra Tips:

For an added depth of flavor, consider adding a tablespoon of smoked paprika or a splash of hot sauce to the marinade. Additionally, if you don’t have a grill, you can achieve similar results using a grill pan or broiler in your oven.

Always verify that the chicken is cooked through, but be careful not to overcook it, as this can lead to dry meat. Enjoy your Spicy Peruvian Grilled Chicken with a side of Aji Verde sauce for an authentic taste of Peru!

Aji Amarillo Chicken Stir-Fry

Aji Amarillo Chicken Stir-Fry is a vibrant and flavorful dish that showcases the unique taste of Peru’s beloved Aji Amarillo pepper. This dish combines tender chicken breast with a colorful array of vegetables, all sautéed together in a savory and slightly spicy sauce. The Aji Amarillo pepper, known for its fruity heat, adds a distinct flavor that sets this stir-fry apart from ordinary chicken dishes.

Perfect for a weeknight dinner or a special occasion, this recipe is bound to impress your family and friends with its delicious taste and beautiful presentation.

This stir-fry isn’t only packed with flavor but also provides a healthy balance of protein and vegetables, making it a wholesome meal option. By using fresh ingredients and cooking techniques that preserve their natural flavors, you’ll create a dish that’s as nutritious as it’s satisfying.

Serve it over fluffy rice or quinoa to complete the meal and enjoy the delightful harmony of Peruvian flavors that this Aji Amarillo Chicken Stir-Fry brings to your table.

Ingredients (Serves 4-6)

• 1.5 pounds chicken breast, cut into bite-sized pieces
• 2 tablespoons Aji Amarillo paste
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving
• Fresh cilantro, for garnish (optional)

Cooking Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with the Aji Amarillo paste, soy sauce, salt, and pepper. Mix well to guarantee all the chicken is coated in the marinade. Let it sit for at least 15-30 minutes to allow the flavors to penetrate the meat.
2. Prepare the Vegetables: While the chicken is marinating, wash and slice the bell peppers, onion, and broccoli. Mince the garlic and ginger. Having all your ingredients prepped and ready will make the cooking process smoother.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Confirm the oil is hot enough that it shimmers, which will help to sear the chicken properly.
4. Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; if necessary, cook in batches. Sear the chicken for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. Stir-Fry the Vegetables: In the same skillet, add the sliced onion, bell peppers, broccoli, garlic, and ginger. Stir-fry the vegetables for 4-5 minutes until they’re tender-crisp and vibrant in color.
6. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Toss everything together, ensuring that the chicken and vegetables are well mixed and heated through. Adjust seasoning with additional salt and pepper if needed.
7. Serve: Serve the Aji Amarillo Chicken Stir-Fry over cooked rice or quinoa. Garnish with fresh cilantro for an extra pop of flavor and color.

Extra Tips

For a more intense flavor profile, consider adding a splash of lime juice before serving, which will brighten the dish and complement the Aji Amarillo’s heat. If you prefer a milder dish, you can reduce the amount of Aji Amarillo paste or omit it altogether.

Feel free to customize the vegetables based on what you have on hand, such as snap peas, carrots, or zucchini. Enjoy this dish fresh, as stir-fries are best served immediately after cooking to maintain the crispness of the vegetables.

Peruvian Chicken With Cilantro Rice

Peruvian Chicken with Cilantro Rice is a vibrant and flavorful dish that combines succulent chicken marinated in traditional spices with a revitalizing cilantro-infused rice. This recipe is perfect for family dinners or gatherings, offering a delightful taste of Peru right in your own kitchen.

The aromatic spices and the unique combination of herbs make this dish not only delicious but also visually appealing, with its bright green rice contrasting beautifully with the golden-brown chicken.

To make this dish, the chicken is typically marinated for several hours to allow the flavors to penetrate deeply. The cilantro rice is prepared alongside, providing a fragrant and colorful base that complements the marinated chicken perfectly. Enjoying this meal with a side of fresh salad or grilled vegetables can elevate the dining experience, making it a favorite among both adults and children.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh lime juice
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup fresh cilantro, chopped
• 1/2 cup green onions, chopped
• 1/4 cup fresh lime juice (for rice)
• Salt to taste

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, mix together the olive oil, minced garlic, paprika, cumin, oregano, salt, black pepper, and lime juice. Add the chicken breasts to the marinade, ensuring they’re well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for more intense flavor.
2. Prepare the Cilantro Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken broth, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked through and the liquid has been absorbed.
3. Add Cilantro and Lime: Once the rice is cooked, remove it from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, then stir in the chopped cilantro, green onions, and lime juice. Adjust salt to taste and set aside.
4. Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
5. Serve and Enjoy: Slice the grilled chicken and serve it over a bed of cilantro rice. Garnish with additional cilantro or lime wedges if desired.

Extra Tips:

For an extra layer of flavor, consider adding diced bell peppers or peas to the cilantro rice while it cooks.

Additionally, marinating the chicken overnight allows for deeper flavor absorption, making a noticeable difference in the dish’s taste. You can also experiment with different types of herbs, such as parsley or mint, to give the rice a unique twist.

Enjoy your Peruvian Chicken with Cilantro Rice with a side of your favorite fresh salad for a complete meal!

Lemon Garlic Peruvian Chicken

Lemon Garlic Peruvian Chicken is a mouthwatering dish that perfectly embodies the vibrant flavors of Peru. This recipe combines juicy chicken breasts marinated in a zesty mixture of lemon juice and garlic, along with a blend of spices that give it a distinct and aromatic profile. The result is a deliciously tender and succulent chicken that can be served with a variety of sides, making it a versatile choice for family dinners or gatherings.

The marinade is the star of the show, infusing the chicken with bright citrus notes and rich garlic flavor. The longer you allow the chicken to marinate, the more profound the flavors will be. Whether grilled, baked, or cooked on the stovetop, this Lemon Garlic Peruvian Chicken is sure to impress anyone at the table. It pairs wonderfully with rice, salad, or roasted vegetables for a complete meal.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice (about 2-3 lemons)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley or cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the lemon juice, minced garlic, olive oil, ground cumin, paprika, dried oregano, salt, black pepper, and red pepper flakes if using. Whisk the ingredients together until well mixed.

2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for a deeper flavor.

3. Preheat the Cooking Surface: If you’re grilling the chicken, preheat your grill to medium-high heat. If baking, preheat your oven to 400°F (200°C). For stovetop cooking, heat a large skillet over medium heat.

4. Cook the Chicken:

• Grilling: Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken 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.
• Baking: Place the marinated chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
• Stovetop: Add the chicken to the heated skillet and cook for about 6-8 minutes per side until fully cooked through.

5. Rest the Chicken: After cooking, remove the chicken from the heat and let it rest for about 5 minutes. This allows the juices to redistribute, making the chicken more tender.

6. Serve: Slice the chicken and garnish with fresh parsley or cilantro if desired. Serve alongside your choice of sides.

Extra Tips:

When cooking Lemon Garlic Peruvian Chicken, consider adjusting the marinating time based on your schedule. For a quicker meal, even a 30-minute marinade can work, but for maximum flavor, allow the chicken to marinate overnight.

If you’re grilling, be sure to oil the grill grates to prevent sticking. Don’t be afraid to experiment with additional spices or herbs to customize the flavor profile to your liking.

Finally, always use a meat thermometer to guarantee the chicken is cooked to perfection, preventing any risk of undercooking.

Peruvian Chicken Tacos With Avocado Cream

Peruvian Chicken Tacos With Avocado Cream are a delicious fusion of flavors that bring the vibrant taste of Peru right to your table. The marinated chicken is grilled to perfection, then tucked into warm tortillas and topped with a luscious avocado cream that adds a delightful creaminess to each bite.

This dish is perfect for a casual dinner or a festive gathering with friends and family, allowing everyone to enjoy the flavors of Peru in a fun and interactive way. The combination of spices used in the marinade gives the chicken a bold and savory flavor, while the avocado cream provides a rejuvenating contrast.

By using fresh ingredients and simple techniques, this recipe not only captures the essence of Peruvian cuisine but also guarantees that it’s approachable for home cooks of all levels. Whether you serve these tacos with a side of beans or a simple salad, they’re sure to be a hit!

Ingredients: (Serves 4-6)

• 1.5 lbs boneless, skinless Peruvian chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado
• 1/2 cup sour cream
• 1 tablespoon cilantro, chopped
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Chicken: In a mixing bowl, combine the olive oil, lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Avocado Cream: While the chicken is marinating, prepare the avocado cream. In a blender or food processor, combine the avocado, sour cream, cilantro, and a pinch of salt. Blend until smooth and creamy. Adjust the seasoning to taste and set aside.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
4. Warm the Tortillas: While the chicken is resting, warm the tortillas on the grill for about 30 seconds on each side or until they’re soft and pliable. You can also wrap them in foil and place them in a warm oven if preferred.
5. Assemble the Tacos: Slice the grilled chicken into bite-sized pieces. Place a generous portion of chicken onto each tortilla, then drizzle with the avocado cream. Serve the tacos with lime wedges on the side for an extra burst of flavor.

Extra Tips: To enhance the flavor of your Peruvian Chicken Tacos further, consider adding fresh toppings like diced tomatoes, shredded lettuce, or pickled onions. If you’re looking for a bit of heat, sliced jalapeños or a drizzle of hot sauce would complement the dish perfectly.

Additionally, for a smoky flavor, try grilling the tortillas just before serving. Enjoy your culinary adventure with these tasty tacos!

Anticuchos: Grilled Chicken Skewers

Anticuchos are a popular Peruvian street food traditionally made with marinated meat, skewered and grilled to perfection. While the classic version often uses beef heart, this recipe highlights the use of chicken breast, making it a delicious and accessible option for everyone. The marinade infuses the chicken with a blend of spices, vinegar, and a touch of heat, resulting in tender, flavorful skewers that can be enjoyed as an appetizer or a main course.

Pair these grilled chicken skewers with a side of spicy ají sauce and some roasted potatoes for an authentic Peruvian experience.

The beauty of anticuchos lies in their versatility. Not only can you easily customize the marinade to suit your taste, but you can also serve them with a variety of sides. Whether you’re hosting a summer barbecue or simply looking for a quick weeknight dinner, these grilled chicken skewers are sure to impress your family and friends. With their vibrant flavors and irresistible char, you’ll find yourself reaching for seconds, or even thirds!

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken breasts
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tablespoon aji amarillo paste (or substitute with sriracha)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• Wooden or metal skewers (if using wooden, soak in water for at least 30 minutes)

Cooking Instructions:

1. Prepare the Chicken: Start by cutting the chicken breasts into 1-inch cubes. This size allows for even cooking and easy handling on the skewers. Set the chicken aside while you prepare the marinade.
2. Make the Marinade: In a mixing bowl, combine the vegetable oil, red wine vinegar, minced garlic, aji amarillo paste, cumin, smoked paprika, salt, black pepper, and lime juice. Whisk these ingredients together until well blended. The marinade should be aromatic and slightly spicy, which will enhance the flavor of the chicken.
3. Marinate the Chicken: Add the cubed chicken to the marinade, guaranteeing that each piece is well coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
4. Prepare the Skewers: If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning. If using metal skewers, you can skip this step. Thread the marinated chicken onto the skewers, packing them closely but not too tight to guarantee even cooking.
5. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high on the stovetop and lightly oil the surface to prevent sticking.
6. 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. The internal temperature of the chicken should reach 165°F (75°C).
7. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve them hot, garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

For a more authentic flavor, consider adding a pinch of Peruvian spices such as oregano or using fresh herbs like cilantro in the marinade.

You can also experiment with different vegetables on the skewers, such as bell peppers or onions, for added color and taste. For a smoky touch, try using a charcoal grill.

Remember to soak your skewers if they’re wooden to prevent them from burning on the grill. Enjoy your anticuchos with a revitalizing drink, and don’t hesitate to adjust the spice levels to match your preference!

Peruvian Chicken and Quinoa Bowl

This Peruvian Chicken and Quinoa Bowl is a delightful, nutritious dish that brings together the flavors of Peru in a single bowl. The marinated chicken breast is grilled to perfection, while the fluffy quinoa serves as a wholesome base. The dish isn’t only packed with protein but also loaded with vibrant vegetables and a zesty dressing that ties everything together beautifully.

Whether you’re looking for a satisfying meal for a family gathering or a healthy weeknight dinner, this recipe will surely impress.

To make this dish even more appealing, the quinoa bowl is topped with a variety of fresh ingredients that add texture and flavor. From the crunch of bell peppers to the creaminess of avocado, every bite is a celebration of taste. Perfect for meal prepping or serving at a dinner party, this Peruvian Chicken and Quinoa Bowl will become a go-to in your culinary repertoire.

Ingredients (Serves 4-6)

• 4 boneless, skinless Peruvian marinated chicken breasts
• 1 cup quinoa
• 2 cups chicken broth (or water)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup corn (fresh, frozen, or canned)
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Cooking Instructions

1. Marinate the Chicken: Begin by marinating the chicken breasts. In a bowl, combine olive oil, lime juice, cumin, salt, and pepper. Add the chicken breasts and make sure they’re well-coated with the marinade. Let them marinate for at least 30 minutes, or up to a few hours for enhanced flavor.
2. Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks. Once cooked, remove from the grill and let it rest for a few minutes before slicing.
4. Prepare the Vegetables: While the chicken is resting, prepare the vegetables. Dice the red and yellow bell peppers, halve the cherry tomatoes, and slice the avocado. If using frozen corn, thaw it in advance by running it under warm water.
5. Assemble the Bowl: In serving bowls, start by adding a generous scoop of the cooked quinoa. Top with sliced grilled chicken, diced bell peppers, cherry tomatoes, corn, and sliced avocado. Garnish with fresh cilantro for an added pop of flavor.
6. Serve and Enjoy: Drizzle with extra lime juice if desired and serve immediately. Enjoy your colorful and nutritious Peruvian Chicken and Quinoa Bowl!

Extra Tips

For added flavor, consider making a quick avocado dressing by blending ripe avocado with lime juice, garlic, and a handful of cilantro. This can be drizzled over the bowl for a creamy finish.

Additionally, feel free to customize the bowl with your favorite vegetables or add black beans for extra protein. If you’re preparing this dish ahead of time, store the components separately to maintain freshness and texture.

Peruvian Roast Chicken With Papas Huayro

Peruvian Roast Chicken, or Pollo a la Brasa, is a beloved dish that showcases the vibrant flavors of Peru. The chicken is marinated in a special blend of spices and herbs that infuse it with a delicious depth of flavor, then roasted to perfection. Accompanying the chicken are Papas Huayro, a type of Peruvian potato known for its unique texture and flavor. This dish isn’t only a culinary delight but also a reflection of Peru’s rich culinary heritage, making it a perfect centerpiece for any family meal or gathering.

The key to achieving the authentic taste of Pollo a la Brasa lies in the marinade, which typically includes ingredients like garlic, cumin, and aji amarillo paste. This combination not only tenderizes the chicken but also gives it a beautiful golden-brown color when roasted. The Papas Huayro, served alongside, are typically boiled and then lightly seasoned, allowing their natural flavor to shine through. Together, this dish creates a satisfying and flavorful experience that will transport you straight to the heart of Peru.

Ingredients (Serves 4-6):

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 2 tablespoons aji amarillo paste (or yellow chili paste)
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 pounds Papas Huayro potatoes, peeled and cut into wedges
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the olive oil, soy sauce, minced garlic, aji amarillo paste, ground cumin, paprika, oregano, salt, and pepper. Mix well to create a smooth marinade that will coat the chicken evenly.
2. Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it covers the entire surface. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy skin while keeping the meat juicy.
4. Prepare the Papas Huayro: While the oven is preheating, place the peeled and cut Papas Huayro in a pot of salted water. Bring to a boil and cook for about 10-15 minutes, or until they’re fork-tender. Drain and set aside.
5. Roast the Chicken: Remove the chicken from the marinade and place it on a roasting pan. Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the chicken with its juices halfway through cooking.
6. Cook the Potatoes: While the chicken is roasting, heat a skillet over medium heat. Add a splash of olive oil and then add the boiled Papas Huayro. Sauté them for about 5-7 minutes until they’re lightly golden and crispy on the outside. Season with salt and pepper to taste.
7. Serve the Dish: Once the chicken is fully cooked, remove it from the oven and let it rest for about 10 minutes before carving. Arrange the roasted chicken on a serving platter alongside the sautéed Papas Huayro. Garnish with fresh parsley and serve with lime wedges on the side.

Extra Tips:

To enhance the flavor of your Peruvian Roast Chicken, consider adding a splash of vinegar or a squeeze of fresh lime juice to the marinade. This will add a zesty touch that complements the spices beautifully.

Additionally, if you’re looking for an authentic touch, serve the dish with a side of green sauce (salsa verde), made from cilantro, jalapeños, and mayonnaise, for an extra kick. Enjoy your culinary journey to Peru!

Pollo a La Brasa: Peruvian Rotisserie Chicken

Pollo a La Brasa, or Peruvian rotisserie chicken, is a beloved dish characterized by its smoky, savory flavor and crispy skin. This iconic meal is typically marinated in a blend of spices and herbs, giving it a unique taste that sets it apart from other rotisserie chickens.

The cooking process involves roasting the chicken at high temperatures, which helps to seal in the juices and create a deliciously crispy exterior. This dish isn’t only popular in Peru but has also gained a devoted following around the world, thanks to its rich flavor and satisfying texture.

To serve 4-6 people, the key to a successful Pollo a La Brasa lies in the marinade. This marinade combines traditional Peruvian spices, including cumin, paprika, and garlic, to create a vibrant taste that permeates the chicken. The marinated chicken is often served with a side of green sauce known as Aji Verde, made from cilantro, jalapeños, and mayonnaise, which complements the flavors perfectly. Enjoying Pollo a La Brasa is often a communal experience, making it an ideal dish for gatherings and family meals.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper (optional, for added heat)
• Fresh lime wedges (for serving)
• Aji Verde sauce (for serving)

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine minced garlic, soy sauce, cumin, paprika, black pepper, salt, oregano, red wine vinegar, olive oil, and cayenne pepper (if using). Mix well to create a cohesive marinade.
2. Marinate the Chicken: Pat the chicken dry with paper towels. Using your hands, rub the marinade all over the chicken, ensuring it gets into all the nooks and crannies. For the best flavor, cover the chicken and marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat the Oven: When ready to cook, preheat your oven to 450°F (232°C). If you have a rotisserie attachment, prepare it according to the manufacturer’s instructions.
4. Roast the Chicken: Place the marinated chicken in a roasting pan or on the rotisserie skewer. If using the oven directly, position the chicken breast side up. Roast for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
5. Rest the Chicken: Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
6. Serve: Carve the chicken and serve it with lime wedges and Aji Verde sauce on the side. Enjoy it with your favorite sides like rice, salad, or fries.

Extra Tips

For an even deeper flavor, consider adding a touch of honey or brown sugar to the marinade for a hint of sweetness that balances the spices.

You can also experiment with different herbs or citrus juices in the marinade to customize the flavor to your liking. If you have access to a grill, cooking the chicken over charcoal can impart a delicious smoky flavor that’s reminiscent of traditional street vendors in Peru.

Finally, make sure to keep an eye on the chicken as it cooks to avoid any burning, especially if using high heat.

Peruvian Chicken Ceviche

Peruvian Chicken Ceviche is a delightful twist on traditional ceviche, swapping out the typical fish for juicy chicken breast. This invigorating dish is marinated in zesty lime juice, which not only adds flavor but also tenderizes the chicken. The vibrant medley of ingredients, including fresh herbs, onions, and chili peppers, brings a burst of color and taste to the plate.

Perfect for a summer meal or a light appetizer, this ceviche is sure to impress your family and friends with its unique flavors and presentation. In Peru, ceviche is often enjoyed as a staple dish, and this chicken version offers a great alternative for those who prefer poultry over seafood.

The quick marination process allows the chicken to soak up the citrusy goodness while remaining tender and succulent. Serve it chilled, garnished with fresh cilantro and perhaps some avocado slices for added richness. Whether you’re hosting a casual gathering or looking for a nutritious meal, Peruvian Chicken Ceviche is a fantastic choice that combines healthiness with bold flavors.

Ingredients (Serves 4-6)

• 1 pound boneless, skinless chicken breasts
• 1 cup freshly squeezed lime juice (about 6-8 limes)
• 1 small red onion, thinly sliced
• 1-2 jalapeño peppers, finely chopped (adjust for spice preference)
• 1 cup diced tomatoes
• 1 cup chopped fresh cilantro
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 avocado, diced (for serving)
• Tortilla chips (for serving)

Cooking Instructions

1. Prepare the Chicken: Begin by cutting the boneless, skinless chicken breasts into small, bite-sized pieces. This will allow the chicken to marinate quickly and absorb all the flavors of the ceviche.
2. Marinate the Chicken: Place the diced chicken in a large bowl and pour the freshly squeezed lime juice over it. Confirm that the chicken is fully submerged in the lime juice, as this acidic component is what’ll cook the chicken and infuse it with flavor. Cover the bowl with plastic wrap and refrigerate for about 30-45 minutes.
3. Add Vegetables: Once the chicken has marinated and appears opaque, indicating that it’s “cooked” by the lime juice, drain some of the lime juice, leaving about a quarter of a cup in the bowl. Add the thinly sliced red onion, chopped jalapeño peppers, diced tomatoes, and chopped cilantro to the bowl. Gently toss all the ingredients together to combine.
4. Season: Sprinkle in the salt and black pepper, adjusting to taste. Mix everything gently, confirming the seasoning is evenly distributed throughout the ceviche.
5. Serve: Transfer the ceviche to a serving platter or individual bowls. Top with diced avocado and serve alongside tortilla chips for a delightful crunch.

Extra Tips

When preparing Peruvian Chicken Ceviche, make sure to use fresh, high-quality chicken to confirm the best flavor and texture. If you’re concerned about the chicken being thoroughly cooked through the lime juice, you can briefly poach the chicken in boiling water for a few minutes before marinating.

Additionally, feel free to customize the dish by adding other ingredients like corn or bell peppers for extra flavor and color. Enjoying this dish chilled will enhance its invigorating qualities, making it a perfect treat for warm days!

Chicken in Spicy Peruvian Peanut Sauce

Chicken in Spicy Peruvian Peanut Sauce is a flavorful dish that brings the vibrant tastes of Peru right to your kitchen. This recipe combines tender chicken breasts with a rich and spicy peanut sauce, creating a harmonious blend of flavors that’s certain to impress your family and friends. The sauce isn’t only packed with the nutty goodness of peanuts but also includes a medley of spices and ingredients that give it a unique Peruvian twist.

Perfect for a weeknight dinner or a special occasion, this dish is as delightful as it’s easy to prepare. To achieve a perfectly cooked chicken that absorbs all the flavors of the sauce, marinating the chicken breasts is key. This allows the spices and the richness of the peanut sauce to infuse into the meat, resulting in a juicy and satisfying main dish. Serve it alongside rice or quinoa, and don’t forget to garnish with fresh cilantro and lime for an added burst of freshness.

Ingredients (serving size: 4-6 people)

• 4-6 boneless, skinless chicken breasts
• 1 cup creamy peanut butter
• 1 cup chicken broth
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons aji amarillo paste (or substitute with sriracha)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions

1. Marinate the Chicken: In a mixing bowl, combine the soy sauce, lime juice, cumin, smoked paprika, salt, and pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Confirm each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Sauce: In a medium saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and aji amarillo paste, cooking for another minute until fragrant. Stir in the peanut butter, chicken broth, and mix well to create a smooth sauce. Allow the sauce to simmer gently for about 10 minutes, stirring occasionally, until it thickens. Adjust seasoning with salt and pepper to taste.
3. Cook the Chicken: Heat a large skillet over medium-high heat and add a tablespoon of oil. Remove the chicken from the marinade, shaking off excess. Cook the chicken breasts for about 6-7 minutes on each side or until they’re golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes.
4. Combine Chicken and Sauce: Slice the chicken breasts and return them to the skillet. Pour the peanut sauce over the chicken, ensuring it’s evenly coated. Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld.
5. Serve: Transfer the chicken and sauce to a serving platter. Garnish with freshly chopped cilantro and lime wedges. Serve hot with rice or quinoa on the side for a complete meal.

Extra Tips

For an extra layer of flavor, consider adding some chopped roasted peanuts on top before serving for a delightful crunch. If you prefer a milder sauce, you can adjust the amount of aji amarillo paste or substitute it with a less spicy option.

Additionally, feel free to add vegetables such as bell peppers or spinach to the sauce for added nutrition and color. Enjoy experimenting with this versatile dish!

Peruvian Chicken Empanadas

Peruvian Chicken Empanadas are a delightful treat that brings together the rich flavors of marinated chicken, spices, and a flaky pastry crust. These savory pastries are perfect for any occasion, whether as an appetizer, snack, or a main course. The chicken is typically seasoned with traditional Peruvian spices, then cooked and shredded before being enveloped in a buttery dough that bakes to golden perfection.

Each bite is a burst of flavor, making these empanadas a favorite among both locals and visitors.

Making these empanadas from scratch might seem challenging, but the process is quite straightforward. With a bit of preparation and some simple ingredients, you can whip up a batch of these delicious treats that are sure to impress your family and friends. Serve them with a side of spicy salsa or aji sauce for an authentic taste of Peru that will transport your taste buds to the heart of South America.

Ingredients (serves 4-6):

• 2 cups cooked, shredded Peruvian chicken breast
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green olives, chopped
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• Oil for frying (if frying)

Cooking Instructions:

1. Prepare the Chicken: Start by cooking the chicken breast. You can boil, grill, or bake it until it’s fully cooked. Once it has cooled, shred the chicken using two forks and set aside.

2. Sauté the Aromatics: In a medium skillet over medium heat, add a splash of oil. Once hot, add the chopped onions and sauté until they’re translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

3. Season the Mixture: Add the shredded chicken to the skillet along with cumin, paprika, chili powder, salt, and pepper. Mix well to combine all the flavors. Cook for another 5 minutes, stirring occasionally, until the chicken is heated through. Remove from heat and stir in the chopped cilantro and green olives.

4. Assemble the Empanadas: Take the empanada dough and roll it out on a floured surface if necessary. Cut into circles (about 4-6 inches in diameter). Place a heaping tablespoon of the chicken mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.

5. Cook the Empanadas: At this point, you can choose to bake or fry the empanadas. For baking, preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper, brush the tops with the beaten egg, and bake for 20-25 minutes or until golden brown.

For frying, heat oil in a deep pan over medium heat and fry the empanadas for 3-4 minutes on each side until they’re crispy and golden. Drain them on paper towels.

6. Serve and Enjoy: Once cooked, let the empanadas cool slightly before serving. They’re best enjoyed warm, accompanied by your favorite dipping sauce or salsa.

Extra Tips:

When making Peruvian Chicken Empanadas, feel free to customize the filling to your taste. You can add other ingredients like diced peppers, cheese, or even corn for a twist.

If you prefer a healthier option, baking the empanadas is a great choice, and using whole wheat dough can add a nutritious touch. Additionally, prepare the filling a day in advance to enhance the flavors, and store it in the refrigerator until you’re ready to assemble and cook the empanadas.

Enjoy your cooking adventure!

One-Pan Peruvian Chicken and Vegetables

One-Pan Peruvian Chicken and Vegetables is a delightful dish that brings together the vibrant flavors of Peru in a simple and convenient way. This meal is perfect for busy weeknights, as it allows you to prepare a wholesome dinner without the hassle of multiple pots and pans. The chicken is marinated in a zesty marinade featuring traditional Peruvian spices, which not only enhances the flavor but also tenderizes the meat.

Paired with colorful vegetables, this dish is as nutritious as it’s delicious. The beauty of this recipe lies in its simplicity; everything cooks together in one pan, allowing the flavors to meld and create a harmonious meal. Serve it with a side of rice or quinoa for a complete dinner that will impress your family or guests. With minimal prep time and a quick cooking process, you’ll find that this One-Pan Peruvian Chicken and Vegetables quickly becomes a favorite in your household.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 lime, juiced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, mix together olive oil, paprika, ground cumin, garlic powder, onion powder, salt, black pepper, dried oregano, and lime juice. This marinade will infuse the chicken with flavor and keep it moist during cooking.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, making certain each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help to roast the chicken and vegetables effectively, making sure they develop a nice caramelization.
4. Prepare the Vegetables: On a large baking sheet or in a roasting pan, spread out the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle a little olive oil over the vegetables and season them with salt and pepper. Toss to coat evenly.
5. Add Chicken to the Pan: Remove the marinated chicken from the fridge and place the chicken breasts on top of the vegetables in the pan. Make certain that the chicken is evenly distributed among the vegetables to allow for even cooking.
6. Bake the Dish: Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly charred.
7. Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for a few minutes. If desired, garnish with fresh cilantro before serving. Enjoy your flavorful One-Pan Peruvian Chicken and Vegetables with rice or quinoa.

Extra Tips:

For an even more vibrant flavor, consider adding a dash of chili powder or fresh jalapeños to the marinade for a spicy kick. You can also customize the vegetables based on your preference or what you have on hand; asparagus, carrots, or broccoli would make excellent additions.

If you’re preparing this dish ahead of time, marinating the chicken overnight will deepen the flavors even further. Finally, for leftovers, this dish reheats wonderfully, making it perfect for meal prep or lunch the next day!

Peruvian Chicken Enchiladas

Peruvian Chicken Enchiladas combine the vibrant flavors of Peru with the comforting essence of traditional enchiladas. This dish features tender chicken breast marinated in a mix of zesty spices, wrapped in soft tortillas, and topped with a rich, creamy sauce. The blend of spices like cumin, paprika, and garlic, paired with the unique taste of Peruvian aji amarillo (yellow chili), creates a tantalizing experience for your taste buds.

These enchiladas aren’t only delicious but also easy to prepare, making them a perfect weeknight meal or a crowd-pleaser for gatherings. The chicken is first marinated to infuse it with flavor, then shredded and rolled in warm tortillas. Topped with a creamy sauce, these enchiladas are baked until bubbly and golden. Serve them with a side of fresh avocado or a simple salad to balance the richness of the dish.

This recipe serves 4-6 people and is sure to impress anyone at your dinner table.

Ingredients:

• 2 cups cooked and shredded Peruvian chicken breast
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup sour cream
• 1 cup chicken broth
• 1/2 cup aji amarillo sauce (or substitute with any hot sauce)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the cooked shredded chicken with cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to guarantee the chicken is evenly coated with the spices. Let it sit for about 15 minutes to absorb the flavors.
2. Prepare the Tortillas: Heat a large skillet over medium heat. Lightly warm the corn tortillas for about 30 seconds on each side until they’re pliable. This will make rolling them easier.
3. Fill the Tortillas: Take a warmed tortilla and place about 1/4 cup of the marinated chicken mixture in the center. Sprinkle some shredded cheese on top. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process for all tortillas.
4. Make the Sauce: In a separate bowl, combine the sour cream, chicken broth, and aji amarillo sauce. Mix until smooth. Pour the sauce evenly over the rolled tortillas in the baking dish. Sprinkle any remaining cheese on top.
5. Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
6. Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh chopped cilantro before serving.

Extra Tips:

For an extra layer of flavor, consider adding sautéed onions and bell peppers into the chicken filling. If you want a little more heat, feel free to adjust the amount of aji amarillo sauce to your preference.

You can also use rotisserie chicken for a quicker option without compromising on flavor. Serve with lime wedges for a revitalizing twist!

Peruvian Chicken Salad With Mango Dressing

Peruvian Chicken Salad with Mango Dressing is a vibrant and flavorful dish that captures the essence of Peruvian cuisine. This salad features tender chicken breast marinated in a blend of spices, paired with fresh vegetables and a delicious mango dressing that adds a tropical twist. It’s perfect for a light lunch or dinner and can be served on its own or alongside some crusty bread. The combination of savory chicken with sweet mango creates a delightful balance that will leave your taste buds singing.

To make this dish, you’ll want to start off with marinating the chicken to infuse it with flavor. While the chicken is marinating, you can prepare the fresh vegetables and the mango dressing. This recipe isn’t only delicious but also visually appealing, making it a great option for entertaining guests or enjoying a healthy meal at home.

Ingredients (Serves 4-6):

• 2 large chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens (lettuce, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 mango, peeled and diced
• 1 tablespoon lime juice
• 2 tablespoons honey
• 1/4 cup cilantro, chopped

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, garlic powder, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
2. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let it rest for 5 minutes before slicing.
3. Prepare the Mango Dressing: In a blender, combine the diced mango, lime juice, honey, and a pinch of salt. Blend until smooth. If you prefer a thinner dressing, add a tablespoon of water to achieve your desired consistency.
4. Assemble the Salad: In a large bowl, combine the mixed salad greens, cherry tomatoes, avocado, red onion, and chopped cilantro. Toss gently to mix the ingredients evenly.
5. Serve: Slice the grilled chicken and lay it atop the salad mixture. Drizzle the mango dressing over the salad just before serving. Toss lightly to combine or serve the dressing on the side.

Extra Tips:

For an added kick, consider incorporating jalapeños or a sprinkle of chili flakes into the salad. You can also substitute the mango with other fruits like pineapple or papaya if you desire a different flavor profile.

If you have any leftovers, store the salad and dressing separately to keep the greens crisp and maintain the freshness of the mango dressing. Enjoy this invigorating Peruvian Chicken Salad as a nutritious meal or as a side dish at your next gathering!