Peruvian chicken dishes

Ingredients

• 4chicken pieces, legs or skin-on thighs
• 15 g (1 cup)fresh coriander leaves
• 75 g (½ cup)finely chopped red onion
• 2garlic cloves
• 60 ml (¼ cup)blended yellow chilli paste
• 15 ml (1 tablespoon)ají mirasol paste (optional)
• 120 ml (½ cup)chicha de jora or dark beer
• 240 ml (1 cup)chicken stock
• 70 g (½ cup)peas
• 2yellow potatoes, peeled and halved
• to tastesalt and pepper
• a splashvegetable oil
• to tastecumin and oregano

Instructions

1. 1

   Brown the chicken

   Heat a splash of vegetable oil in a large pot. Brown the chicken pieces on both sides, then lift them out and set aside.

2. 2

   Cook the seasoning

   In the same pot, cook the onion until translucent. Add the crushed garlic, yellow chilli paste and ají mirasol, if using. Cook for a few minutes, stirring constantly.

3. 3

   Blend the coriander

   While the onion mixture cooks, blend the coriander with a splash of water or stock until it forms a deep-green paste. Stir it into the pot and cook for about 5 minutes, until the colour intensifies.

4. 4

   Braise the chicken

   Return the chicken to the pot. Pour in the chicha de jora or dark beer and the chicken stock, then season with salt, pepper, cumin and a little dried oregano. Cover and cook over a medium heat for 30 minutes.

5. 5

   Add potatoes and peas

   When the chicken is almost tender, add the potatoes and peas. Cook for a further 15 minutes, until the potatoes are soft and the sauce has thickened.

6. 6

   Serve while hot

   Serve the seco de pollo hot with white rice and, if you like, fresh salsa criolla.

What is seco de pollo?

Seco de pollo is a Peruvian chicken stew, commonly associated with a fragrant green sauce made with coriander and chilli. The name seco does not mean that the finished dish is dry: the chicken is gently braised in a seasoned liquid until tender.

Coriander gives this version its fresh green character, while yellow chilli, stock and chicha de jora or dark beer build a savoury, rounded sauce. Potatoes and peas make it a substantial one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and peas provide much of the carbohydrate, while the chicken supplies most of the protein and the skin contributes fat. Serve with a moderate portion of rice and add fresh salsa criolla for a bright contrast.

Build the flavour base

Brown the chicken: give the pieces time to colour on both sides before removing them. This adds a savoury base to the pot and leaves the browned traces in place for the onion mixture.

Cook the aromatics: soften the onion before adding the garlic and chilli pastes. Stir steadily as they cook so the pastes mingle with the onion without catching.

Keep the coriander bright

Blend the leaves with just a splash of water or stock, adding more only if needed to get the blades moving. A concentrated paste is easier to incorporate than a thin liquid.

Let the coriander mixture cook for about 5 minutes as directed. This melds it with the chilli and onion base before the braising liquid goes in.

Braise gently

Cover the pot and keep the heat at medium for the 30-minute braise. The chicken should become nearly tender before you add the vegetables; avoid letting the liquid boil vigorously.

The recipe gives time cues rather than a precise chicken temperature. Check that the pieces are cooked through and tender before serving.

Add the vegetables at the end

Potatoes and peas go in after the chicken has started to soften, so they have 15 minutes to cook without being in the pot for the entire braise. Cut the potatoes into halves as specified and check that they are soft before serving.

The sauce should thicken as the potatoes cook. If the potatoes need more time, continue cooking until tender and keep an eye on the liquid.

Serve it Peruvian-style

White rice is the suggested accompaniment and works well with the coriander sauce. Spoon some sauce over the chicken and rice so none is left behind.

For freshness alongside the rich braise, add salsa criolla if you wish. It is an optional serving suggestion, not part of the listed stew ingredients.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour in the pot.
• Use a splash of water or stock to blend the coriander, adding only enough to form a paste.
• Stir the chilli and garlic mixture constantly as it cooks.
• Keep the pot covered during the 30-minute braise.
• Check the potatoes for softness before serving, as their cooking time can vary with size.

Variations

• Use dark beer: choose it instead of chicha de jora for the braising liquid.
• Skip the extra chilli: leave out the optional ají mirasol for a milder sauce.
• Use chicken thighs: choose skin-on thighs as an alternative to legs.
• Add salsa criolla: serve it alongside the stew for a fresh contrast.
• Adjust the herbs: season with cumin and oregano to your taste.

Common mistakes to avoid

• Crowding the pot: brown the chicken in batches if the pieces do not fit with room around them.
• Thin coriander paste: start with only a splash of liquid and add a little more as needed.
• Skipping the browning: colour the chicken on both sides before setting it aside.
• Adding vegetables too soon: wait until the chicken is almost tender before adding the potatoes and peas.
• Rushing the braise: keep the pot covered and allow the chicken its full 30 minutes before checking.

How to store

Cool leftovers promptly, then store them covered in the fridge and eat within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water or stock if the sauce has thickened too much.

Frequently asked questions