Ultimate Spicy Peruvian Chicken

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  • 1 large frying chicken
  • 1 leek
  • 1 onion
  • 1 carrot
  • 1 tomato
  • Celery tops
  • 2-3 bay leaves
  • 3 slices of white bread
  • 1 12 oz. can of evaporated milk
  • ½ cup oil
  • ½ red onion, chopped
  • 4 cloves garlic, chopped
  • 1 Knorr chicken cube
  • 4 tbsp. Taylor’s Ultimate Peruvian Gold
  • 2 tsp. turmeric
  • 1 tsp oregano
  • 2 tsp. cumin
  • ½ tsp. grated nutmeg
  • 1 bunch of cilantro, chopped with stems
  • ½ -1 cup grated parmesan
  • Greek olives
  • Scallions


  • Cover the chicken with water and the vegetables coarsely chopped including bay leaves and simmer for about 45 minutes.
  • Remove the chicken, let it cool, and then shred it.
  • Strain the chicken broth.
  • Soak the bread in the milk.
  • Heat the oil in a large skillet and saute the onions with the chicken cube for 5- 10 minutes.
  • Add the garlic, cumin, oregano, nutmeg and turmeric and saute about 30 seconds.
  • Add the bread with the milk, Peruvian Gold, and cilantro and about a cup of the broth.
  • Let this simmer a few minutes and add the chicken.
  • Now adjust the broth so that it is very wet – this can be done up to a day or two ahead.
  • Before serving, heat on the stove until hot.
  • Remove from heat and add the parmesan and more broth, if needed.
  • Serve with cilantro rice made with one dark beer, one bunch of cilantro coarsely chopped, the zest of one orange or lemon, squeezed garlic and water or broth if more liquid is necessary.
  • Add frozen peas or raw asparagus chopped in pea-size pieces at the end to just warm through.
  • Pass the sliced scallions and pitted Greek olives at the table to be added on top as desired.

Freeze the leftover broth and next time make this with a store-bought rotisserie chicken and defrosted broth. Chicken can be doubled, keep everything the same except double the bread and adjust the seasoning at the end.