Spicy Peruvian Chicken

Recipes of Poultry

Peruvian Cooking

Ingredients serves 6

  • 1 stewing chicken, 4 lbs
  • ½ cup vegetable oil
  • 3 onions, finely chopped
  • 2 cloves garlic, crushed
  • 6 green chili peppers, seeded and pureed
  • 8 slices bread, trusts removed
  • ½ lb chopped or ground walnuts
  • 1 cup grated parmesan cheese
  • 5 oz semi-soft cheese in cubes
  • 1 can evaporated milk
  • 6 black olives
  • 3 hard-boiled eggs cut lengthwise in 4 pieces
  • Salt and pepper


1 Boil chicken in salted water for

2 hours. Once tender, drain, cool, shred, and reserve.

2 Heat oil in a pot and fry the onion, garlic, and pureed chili pepper. Soak bread in a little chicken broth, add to onion mixture, and season. Cook for 10 minutes. Add nuts, parmesan and semi-soft cheeses, and the shredded chicken. Stir over low heat until the ingredients are well-blended. Add evaporated milk just before serving and stir.

3 Serve a deep dish or on individual plates, garnished with olives and eggs.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This classic of Peruvian cuisine combines intense flavors and soft textures in a lightly spicy framework. Therefore I suggest red reserve wines with body, with vanilla aromas and ripe tannins-hopefully with some slightly spiced notes. A Cabernet Sauvignon-Syrah blend would work very well because of its meatiness, warmth, and friendly texture that this pair of varieties usually achieves.

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