Peruvian cuisine is a fusion of indigenous, Spanish, African, and Asian influences that results in a unique and delicious culinary experience. One of the most popular protein sources in Peruvian cooking is chicken, which is often marinated in bold flavors and spices before being grilled, roasted, or stewed to perfection. In this article, we’ll explore 20 mouthwatering Peruvian chicken recipes that will take your taste buds on a thrilling adventure across the Andes. From classic dishes like Lomo Saltado with Chicken to creative twists like Chicken Anticuchos with Spicy Marinade, each recipe is infused with the vibrant flavors and spices of Peru. Whether you’re looking for a hearty stew or a quick and easy snack, there’s something for everyone in this collection of authentic Peruvian chicken recipes.
Peruvian Grilled Chicken with Aji Verde
Savor the bold flavors of Peru with this grilled chicken recipe, served with a tangy and creamy Aji Verde sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Peruvian Aji Amarillo peppers, seeded and chopped
– 1/2 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup cilantro leaves and stems (for garnish)
Instructions:
1. Preheat grill to medium-high heat.
2. In a blender or food processor, combine chopped Aji Amarillo peppers, lime juice, garlic, and salt. Blend until smooth.
3. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-8 minutes per side, or until cooked through.
4. Serve grilled chicken with Aji Verde sauce spooned over the top. Garnish with cilantro leaves and stems.
Cooking Time: 12-15 minutes
Lomo Saltado with Chicken
This Peruvian-Chinese dish combines the savory flavors of stir-fried chicken, onions, and tomatoes with the crunch of peanuts and the zip of soy sauce. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 large onions, sliced
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Chopped peanuts for garnish
Instructions:
1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from the pan.
3. In the same pan, add remaining 1 tbsp of oil, onions, and garlic. Cook until onions are translucent, about 3-4 minutes.
4. Add diced tomatoes and cook for an additional 2 minutes.
5. Return chicken to the pan and stir in soy sauce, cumin, salt, and pepper. Cook for 1 minute to combine flavors.
6. Serve hot, garnished with chopped peanuts.
Cooking Time: 15-20 minutes
Peruvian Chicken Stew with Potatoes
A hearty and flavorful Peruvian-inspired stew that combines the rich flavors of chicken, potatoes, and spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
– 1 cup diced tomatoes
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
3. Add the potatoes, chicken broth, diced tomatoes, and browned chicken to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 30-40 minutes or until the potatoes are tender.
4. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: 45-50 minutes
Chicken Anticuchos with Spicy Marinade
Experience the bold flavors of Peruvian cuisine with these grilled chicken skewers marinated in a spicy mixture of aji amarillo peppers, garlic, and lime juice.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup aji amarillo pepper paste (or substitute with sriracha sauce)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and black pepper, to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a blender or food processor, combine aji amarillo paste, garlic, and lime juice. Blend until smooth.
2. In a large bowl, whisk together marinade mixture and olive oil. Add chicken and toss to coat.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Serve immediately with your favorite sides.
Cooking Time: 20-25 minutes
Peruvian Chicken Empanadas
These savory pastries are a staple of Peruvian cuisine, filled with juicy chicken and aromatic spices. Perfect as an appetizer or snack, they’re sure to please.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine chicken, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Roll out empanada dough to about 1/8 inch thickness.
4. Place 1-2 tablespoons of filling in the center of each dough circle.
5. Brush edges with beaten egg for a golden glaze.
6. Fold and press edges to seal, using a fork to crimp.
7. Fry empanadas in hot oil until golden (about 3-4 minutes).
8. Drain on paper towels and bake for an additional 10-12 minutes.
Cooking Time: 15-18 minutes
Chicken Seco with Cilantro Sauce
This classic Dominican dish is a staple of Caribbean cuisine, featuring tender chicken cooked in a rich and aromatic sauce. Paired with a tangy cilantro sauce, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1 cup water
– 1/4 cup white wine (optional)
– Cilantro Sauce (recipe below)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cumin, paprika, salt, and pepper; cook for 1 minute.
3. Add chicken, broth, water, and wine (if using); bring to a boil. Reduce heat to low and simmer, covered, for 45-50 minutes or until chicken is tender.
4. Serve with Cilantro Sauce (recipe below).
Cilantro Sauce:
– 1/2 cup chopped fresh cilantro
– 1/4 cup lime juice
– 1/4 cup olive oil
– Salt and pepper to taste
Combine all ingredients; adjust seasoning as needed.
Cooking Time: 45-50 minutes (chicken), 10-15 minutes (cilantro sauce)
Peruvian Chicken and Rice Arroz con Pollo
This classic Peruvian dish combines succulent chicken with flavorful rice and spices, perfect for a comforting and satisfying meal. With its bold flavors and aromas, this arroz con pollo is sure to become a new favorite!
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup chopped fresh cilantro (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until softened, about 3-4 minutes.
4. Add the rice to the pan and stir to coat with oil and mix with onions. Cook for 1 minute.
5. Add the chicken back into the pan, along with the cumin, paprika, salt, and pepper. Stir to combine.
6. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked.
Cooking Time: 30-40 minutes
Chicken Chicharron with Lime and Onion
This recipe brings together the crispy, juicy flavors of chicharrons with the brightness of lime and sweetness of onion. Perfect as a snack or appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– 2 tablespoons freshly squeezed lime juice
– 1 medium onion, thinly sliced
Instructions:
1. Cut the chicken into small pieces and season with paprika, garlic powder, salt, and black pepper.
2. Dredge the chicken pieces in flour, shaking off excess.
3. Heat the oil in a large skillet over medium-high heat. Fry the chicken until golden brown, about 5-6 minutes.
4. Remove the chicken from the skillet and set aside. Reduce heat to medium.
5. Add the sliced onion to the skillet and cook until caramelized, about 8 minutes.
6. Stir in the lime juice and cook for an additional minute.
7. Serve the fried chicken with the lime-onion mixture spooned over top.
Cooking Time: 15-20 minutes
Peruvian Chicken Ceviche
Experience the bold flavors of Peru with this refreshing chicken ceviche recipe. A twist on the classic dish, this version combines tender chicken with lime-marinated onions and spices.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 minced garlic clove
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chicken, lime juice, onion, cilantro, garlic, and ginger.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in salt and pepper to taste.
4. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: None! This dish is a raw marinade, so no cooking is required.
Chicken Tallarín Saltado
Tallarín Saltado is a popular Peruvian dish that combines stir-fried chicken, vegetables, and potatoes with soy sauce and vinegar, served over a bed of noodles. This recipe brings the bold flavors of Peru to your kitchen in just 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium potatoes, peeled and diced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 tbsp soy sauce
– 2 tbsp vinegar
– 1 tsp ground cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 8 oz tallarín noodles or Chinese noodles
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken, potatoes, onion, garlic, and bell peppers. Stir-fry until the vegetables are tender and the chicken is cooked through (about 10-12 minutes).
3. In a small bowl, whisk together soy sauce, vinegar, cumin, paprika, salt, and pepper.
4. Pour the sauce over the stir-fry mixture and stir to combine.
5. Serve the chicken mixture over noodles.
Cooking Time: 30 minutes
Peruvian Chicken Stuffed Peppers
Discover the vibrant flavors of Peru with this mouthwatering recipe that combines succulent chicken, sautéed onions and garlic, and a hint of cumin. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 large bell peppers (any color), seeded
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1/2 onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken, onion, and garlic; cook until chicken is browned and cooked through.
3. Stir in cumin and smoked paprika. Season with salt and pepper to taste.
4. Stuff each bell pepper with the chicken mixture and place them in a baking dish.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Chicken Papa a la Huancaína
This classic Peruvian dish combines the rich flavors of roasted chicken, creamy potatoes, and spicy Andean peppers. Chicken Papa a la Huancaína is a hearty and satisfying meal that’s sure to please.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 large potatoes, peeled and cubed
– 1/2 cup Huancaína sauce (see note)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss chicken pieces with salt and pepper, then spread on a baking sheet lined with parchment paper.
3. Roast chicken for 30-40 minutes or until cooked through.
4. Boil potatoes until tender, then drain and set aside.
5. In a large serving dish, arrange roasted chicken, boiled potatoes, and Huancaína sauce.
6. Sprinkle cilantro on top and serve hot.
Cooking Time: 45-50 minutes
Note: Huancaína sauce is a Peruvian staple made with roasted peppers, garlic, vinegar, and heavy cream. You can find it in most Latin American markets or make your own by blending roasted peppers, minced garlic, apple cider vinegar, and heavy cream.
Peruvian Chicken Tamales
Experience the bold flavors of Peru with these chicken tamales, wrapped in aji amarillo pepper-infused dough and filled with tender shredded chicken. This unique twist on traditional tamales is sure to delight!
Ingredients:
– 2 cups masa harina
– 1 cup aji amarillo pepper puree
– 1/4 cup vegetable shortening
– 3/4 cup warm chicken broth
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– Filling ingredients (below)
– Vegetable oil for steaming
Filling:
– 1 pound cooked, shredded chicken
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon aji amarillo pepper puree
– Salt and pepper to taste
Instructions:
1. Combine masa harina, aji amarillo pepper puree, shortening, warm chicken broth, salt, and baking powder in a bowl.
2. Mix until a dough forms.
3. Divide the dough into 8-10 equal pieces.
4. Flatten each piece into a thin sheet.
5. Place about 1/4 cup of filling in the center of each sheet.
6. Fold the dough over the filling to form a tamale shape, and secure with a strip of corn husk or kitchen twine.
7. Steam tamales for 45-50 minutes, or until dough is tender.
Cooking Time: 45-50 minutes
Chicken Chaufa with Peruvian Flavors
Chauffa is a popular Peruvian dish that combines crispy chicken with flavorful potatoes and spices. This recipe adds an exciting twist by incorporating the bold flavors of Peru.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and grated
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon aji amarillo pepper paste (or substitute with sriracha)
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat about 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the grated potatoes, diced onion, minced garlic, aji amarillo pepper paste, cumin, paprika, salt, and pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown.
4. Add the cooked chicken back into the skillet with the potatoes and stir to combine.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: About 20-25 minutes
Peruvian Chicken and Quinoa Soup
This hearty soup combines the bold flavors of Peruvian cuisine with the comfort of a warm, nourishing broth. With quinoa, chicken, and a blend of aromatic spices, this recipe is a perfect representation of the fusion between traditional Andean and modern international cooking.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and black pepper to taste
– 2 tbsp olive oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, and bell pepper to the pot. Cook until tender, about 8 minutes.
4. Add quinoa, cumin, smoked paprika, salt, and black pepper to the pot. Stir well.
5. Pour in broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until quinoa is tender.
7. Add cooked chicken back to the pot and warm through.
Cooking Time: 30-40 minutes
Chicken Rocoto Relleno
A flavorful and spicy twist on traditional stuffed peppers, this recipe combines chicken, roasted peppers, and creamy cheese for a deliciously satisfying meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large roasting peppers (any color)
– 1 onion, diced
– 2 cloves of garlic, minced
– 1/2 cup cooked rice
– 1 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the peppers by placing them on a baking sheet, drizzled with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until charred.
3. In a large skillet, cook chicken breasts over medium-high heat until browned on both sides. Set aside.
4. In the same skillet, add onion and garlic; cook until softened.
5. Stuff each chicken breast with cooked rice, roasted peppers, and shredded cheese.
6. Place stuffed chicken on a baking sheet and bake for 20-25 minutes or until cooked through.
7. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 45-55 minutes
Peruvian Chicken Kebabs with Aji Amarillo
Peruvian Chicken Kebabs with Aji Amarillo: A flavorful and spicy twist on traditional kebabs, these Peruvian-inspired skewers combine juicy chicken breast with the bold heat of aji amarillo peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 aji amarillo peppers, seeded and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Add chicken and aji amarillo peppers to the marinade, tossing to coat evenly.
4. Thread marinated chicken and peppers onto skewers, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
6. Serve hot with your favorite sides or enjoy as is!
Cooking Time: 10-12 minutes
Chicken Escabeche with Pickled Vegetables
This recipe combines tender chicken with a tangy and crunchy pickled vegetable mixture, perfect for a quick and delicious meal. The combination of spices and citrus flavors will transport your taste buds to the vibrant streets of Mexico.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 cup mixed pickled vegetables (such as carrots, bell peppers, onions, and jalapeños)
Instructions:
1. In a large bowl, whisk together lime juice, garlic, oregano, cumin, salt, and pepper.
2. Add the chicken pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess liquid drip off. Grill chicken for 5-7 minutes per side, or until cooked through.
4. Serve chicken with pickled vegetables and your favorite sides, such as rice, beans, or tortillas.
Cooking Time: 15-20 minutes
Peruvian Chicken and Corn Pie
This flavorful pie combines the bold flavors of Peruvian cuisine with a classic comfort food, perfect for a chilly evening or a special occasion.
Ingredients:
– 1 1/2 cups cooked chicken breast, diced
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Peruvian yellow pepper paste (aqui)
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups pie crust dough (homemade or store-bought)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, corn, onion, garlic, yellow pepper paste, cumin, paprika, salt, and pepper. Mix well.
3. Roll out pie crust dough to fit a 9-inch pie dish. Place in the dish.
4. Fill the pie crust with the chicken-corn mixture.
5. Roll out remaining dough for the top crust. Place on top of filling, pressing edges to seal.
6. Brush egg wash over the top crust.
7. Bake for 35-40 minutes or until crust is golden brown and filling is hot.
Cooking Time: 35-40 minutes
Chicken Causa with Avocado Filling
A twist on the classic Peruvian dish, this recipe combines juicy chicken with creamy avocado filling, all wrapped up in a crispy pastry shell.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 ripe avocados, mashed
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1 package of frozen puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together chicken, mashed avocado, mayonnaise, lime juice, and Dijon mustard.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the chicken-avocado mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Brush the edges with beaten egg and fold the other half of the pastry over the filling.
6. Seal the edges by pressing with a fork and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Summary
Discover the bold flavors of Peruvian cuisine with these 20 mouth-watering chicken recipes. From classic dishes like Lomo Saltado and Arroz con Pollo to innovative twists on ceviche and empanadas, this collection offers a taste adventure in every bite. With aji amarillo peppers, cilantro sauces, and lime-kissed marinades, each recipe showcases the vibrant spices and ingredients of Peruvian cooking. Whether you’re a seasoned foodie or just looking for new flavors to try, these recipes are sure to transport your taste buds to the Andean highlands.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
