If you're craving something delicious, you've gotta try these five best Peruvian chicken recipes! From the crispy-skinned Pollo a La Brasa to the spicy Anticuchos skewers, each dish brings a burst of flavor that'll make your taste buds dance. Ever heard of Aji De Gallina? It's a creamy, dreamy delight! Stick around, because you won't want to miss out on the secret to crafting these mouthwatering meals in your own kitchen.
Pollo a La Brasa: the Iconic Peruvian Roast Chicken
Pollo a La Brasa, the iconic Peruvian roast chicken, is renowned for its flavorful marinade and perfectly crispy skin. This dish combines a delightful blend of spices, herbs, and a touch of acidity to create a succulent chicken that's deeply satisfying.
Traditionally, it's cooked over charcoal, but you can easily replicate the smoky flavor and crispy exterior in your oven or grill at home. Serve it with a side of fries and aji verde sauce for an authentic Peruvian experience!
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder (optional)
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions:
Begin by preparing the marinade by combining the soy sauce, red wine vinegar, olive oil, minced garlic, cumin, paprika, oregano, black pepper, salt, chili powder (if using), and lime juice in a bowl.
Mix well until all ingredients are fully incorporated. Place the whole chicken in a large resealable bag or dish, and pour the marinade over it, ensuring it's evenly coated.
Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight. Preheat your oven to 450°F (230°C) and place the marinated chicken on a roasting pan, breast side up.
Roast for about 1 hour or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy. Let the chicken rest for 10 minutes before carving. Garnish with fresh cilantro before serving.
Extra Tips:
For an even deeper flavor, consider marinating the chicken for up to 24 hours.
If using a grill, create a two-zone fire to allow for indirect cooking, placing the chicken on the cooler side and covering the grill to maintain temperature.
Basting the chicken with its juices during the last 15 minutes of cooking can improve the flavor and moisture.
Pair your Pollo a La Brasa with traditional sides like fried plantains or a fresh salad for a complete meal. Enjoy the vibrant taste of Peru right in your kitchen!
Anticuchos: Spicy Grilled Chicken Skewers

Anticuchos are a beloved street food in Peru, traditionally made with marinated beef heart, but chicken is a delicious and accessible alternative. These spicy grilled chicken skewers are infused with bold flavors from a zesty marinade and are perfect for a summer barbecue or a cozy dinner.
The combination of spices and a touch of acid from vinegar provides a unique taste that pairs beautifully with a side of potatoes or a fresh salad.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1/4 cup red wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons aji panca paste (or substitute with chili paste)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Skewers (soaked in water if using wooden skewers)
Instructions:
Begin by cutting the chicken thighs into 1-inch cubes and place them in a large bowl.
In a separate bowl, whisk together the red wine vinegar, vegetable oil, aji panca paste, minced garlic, cumin, paprika, salt, and pepper until well combined.
Pour the marinade over the chicken, ensuring all pieces are coated, and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers and grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice char marks.
Extra Tips:
For an extra depth of flavor, consider adding some chopped fresh herbs like cilantro or parsley to the marinade.
If you prefer spicier skewers, you can add a pinch of cayenne pepper or increase the amount of aji panca paste.
Serve your anticuchos with a side of tangy Peruvian salsa or aji sauce for dipping, and don't forget to garnish with lime wedges for a bright finish!
Arroz Con Pollo: Flavorful Chicken and Rice
Arroz Con Pollo, a classic Peruvian dish, combines tender chicken with savory rice, infused with vibrant spices and vegetables. This one-pot meal isn't only delicious but also a comforting staple in many households.
The rich flavors of the chicken mingle beautifully with the aromatic rice, making it a perfect dish for family gatherings or weeknight dinners. Get ready to savor the essence of Peru with this easy-to-follow recipe!
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (diced)
- 1 cup frozen peas
- 1 tablespoon aji amarillo paste (or substitute with chili paste)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro (for garnish)
Cooking Instructions:
In a large pot or deep skillet, heat the olive oil over medium heat and add the chicken thighs, cooking until browned on both sides.
Remove the chicken and set aside. In the same pot, add the chopped onion, garlic, and bell pepper, sautéing until softened.
Stir in the rice, allowing it to toast slightly before adding the aji amarillo paste, cumin, paprika, salt, and pepper.
Pour in the chicken broth and return the chicken to the pot, ensuring it's submerged in the liquid.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
In the last few minutes of cooking, add the frozen peas, mixing them into the rice.
Once done, remove from heat and let it rest for 5 minutes before fluffing the rice and serving.
Extra Tips:
For an even richer flavor, marinate the chicken in a mixture of garlic, cumin, and aji amarillo paste for a few hours before cooking.
Feel free to customize the dish by adding other vegetables like carrots or corn, or even a squeeze of lime for a revitalizing twist.
Keep an eye on the rice to prevent it from sticking to the bottom of the pot, and adjust the liquid as necessary if you prefer a creamier texture.
Garnish with fresh cilantro for a pop of color and flavor before serving!
Aji De Gallina: Creamy Chicken in Spicy Sauce

Aji De Gallina is a beloved Peruvian dish that features shredded chicken smothered in a rich, creamy, and spicy sauce made from aji amarillo peppers, nuts, and cheese.
This dish is perfect for family gatherings or special occasions, offering a delightful balance of flavors and textures. Serve it over rice or with boiled potatoes for a comforting meal that will transport you straight to the heart of Peru.
Ingredients:
- 2 cups cooked, shredded chicken
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2-3 aji amarillo peppers, seeds removed and chopped (or substitute with yellow bell peppers)
- 1/2 cup walnuts or pecans, toasted
- 1 cup chicken broth
- 1 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 3 slices of white bread, crusts removed
- Salt and pepper to taste
- Hard-boiled eggs and olives for garnish
Cooking Instructions:
In a large pan, heat the vegetable oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and chopped aji amarillo peppers, cooking for an additional 2 minutes.
In a blender, combine the toasted walnuts, chicken broth, evaporated milk, and white bread, blending until smooth.
Pour this mixture into the pan with the sautéed onion and garlic, stirring well to combine.
Add the shredded chicken and grated Parmesan cheese, simmering for 10-15 minutes until the sauce thickens.
Season with salt and pepper to taste.
Extra Tips:
For an authentic flavor, try to use fresh aji amarillo peppers, as they bring a unique spiciness and aroma to the dish.
If you can't find them, aji amarillo paste can be a good substitute.
Additionally, let the sauce simmer longer for a richer taste, but be careful not to overcook it.
Serve Aji De Gallina with a side of white rice and garnish with hard-boiled eggs and olives for a beautiful presentation.
Enjoy your culinary journey into Peruvian cuisine!
Pollo Saltado: Peruvian Chicken Stir-Fry
Pollo Saltado is a beloved Peruvian dish that beautifully marries the flavors of stir-fry with traditional Peruvian ingredients. This recipe features tender chicken strips sautéed with onions, tomatoes, and spices, all served over a bed of fluffy rice and crispy fries. The combination of soy sauce, vinegar, and spices gives it a unique flavor profile that's both savory and slightly tangy, making it a perfect meal for any occasion.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons vegetable oil
- 1 medium red onion, sliced into thin wedges
- 2 medium tomatoes, sliced into wedges
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked white rice (for serving)
- French fries (for serving)
Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken strips and cook until they're browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced red onions and sauté for about 2 minutes until they become translucent. Add the tomatoes, soy sauce, red wine vinegar, cumin, salt, and pepper, stirring to combine.
Return the cooked chicken to the skillet, tossing everything together until heated through and well mixed. Serve the Pollo Saltado hot over a bed of cooked rice and top with crispy French fries, garnished with fresh cilantro.
Extra Tips:
For the best flavor, marinate the chicken in soy sauce, vinegar, and spices for at least 30 minutes before cooking. This allows the flavors to penetrate the meat.
Additionally, make sure to cook the chicken over high heat to achieve a nice sear and keep it juicy. You can also customize this recipe by adding other vegetables like bell peppers or green beans.
Serve with aji sauce for an extra kick of heat, and enjoy this vibrant dish that captures the essence of Peruvian cuisine.