Peruvian peanut chicken

Ingredients

• 1 kgchicken pieces (thighs, drumsticks or chopped breast)
• 1 tspsalt
• ½ tspblack pepper
• ½ tspcumin
• 30 ml (2 tbsp)oil
• 150 g (1 cup)unsalted roasted peanuts
• 1 largeonion, diced
• 2 tbspground ají amarillo
• 2 tbspground ají amarillo
• 1 tspground turmeric
• 750 ml (3 cups)chicken stock
• 1 large, optionalpotato, diced
• 125 ml (½ cup)evaporated milk
• to tastesalt
• to servefluffy white rice
• to serveboiled yuca or potato
• to servePeruvian-style onion and tomato salad

Instructions

1. 1

   Season and brown

   Put the chicken in a bowl and season it with the salt, pepper and cumin. Heat the oil in a large pan and brown the chicken on both sides; remove it and set it aside.

2. 2

   Cook the onion

   If needed, add a little more oil to the same pan. Add the diced onion and fry for 5 minutes, until translucent. Stir in the chopped garlic, then add the ají amarillo and turmeric and cook, stirring, until fragrant.

3. 3

   Blend the peanuts

   Blend the roasted peanuts with 250 ml (1 cup) of the chicken stock until smooth and thick. Set aside.

4. 4

   Combine chicken and sauce

   Return the browned chicken to the pan with the onion mixture. Add the remaining chicken stock and the blended peanut cream, then stir gently. Cook over a medium-low heat; add the diced potato now if using it.

5. 5

   Simmer until tender

   Cook for 30–40 minutes, stirring occasionally so the sauce does not stick. Adjust the salt to taste. Once the chicken is tender and the sauce is creamy, stir in the evaporated milk and cook for 5 minutes more, then turn off the heat.

6. 6

   Serve the chicken

   Serve hot, spooning plenty of sauce over the chicken. Accompany it with fluffy white rice or boiled yuca.

What is Peruvian peanut chicken?

This Peruvian-style chicken dish is built around a thick sauce of peanuts, ají amarillo and stock. Peanut-based sauces are found in several Latin American cooking traditions, while ají amarillo brings a characteristic fruity chilli flavour associated with Peruvian cooking.

Here, browning the chicken first and simmering it in the sauce gives the dish savoury depth. Evaporated milk is stirred in at the end for a softer, creamier finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the peanuts contribute both fat and some protein; the rice, potato or yuca supply most of the carbohydrate. Serve with a generous portion of salad and choose either rice or yuca as the main starchy side to balance the plate.

The peanut sauce

Roasted peanuts: use unsalted nuts so you can control the seasoning. Blending them with some of the stock helps make a smooth, pourable paste.

Ají amarillo: this chilli paste gives the sauce its distinctive flavour. The recipe lists it twice, so both quantities belong in the dish.

Build flavour in the pan

Browned chicken: searing the pieces before simmering adds colour and leaves savoury browned bits in the pan. Keep the heat high enough to brown the surface without cooking the chicken through.

Onion base: soften the onion for the full 5 minutes before adding the seasonings. Stir the mixture as the ají amarillo and turmeric cook so the aromatics do not catch.

Get the texture right

Smooth sauce: blend the peanuts thoroughly with the first 250 ml of stock. If the mixture looks very thick, stir carefully as the remaining stock goes into the pan.

Gentle simmer: cook over medium-low heat and stir occasionally, especially across the base of the pan. The chicken should be tender and the sauce creamy before you add the evaporated milk.

Optional potato and timing

Potato: add the diced potato when the chicken and sauce go back into the pan, as the recipe directs. It is optional, and its size will affect how quickly it becomes tender.

Simmering: allow 30–40 minutes for the chicken, then cook for another 5 minutes after adding the milk. Check that the chicken is tender before finishing.

What to serve alongside

Rice: fluffy white rice is a natural partner for the thick peanut sauce and makes a filling plate.

Yuca and salad: boiled yuca or potato can also be served alongside. A fresh onion and tomato salad adds a crisp contrast to the rich, creamy sauce.

Recipe notes & tips

• Pat the chicken dry before browning so it colours more readily.
• Brown the chicken in batches if the pan is crowded.
• Use unsalted roasted peanuts to keep the seasoning easier to adjust.
• Stir the sauce from the bottom of the pan now and then to prevent sticking.
• Add the evaporated milk only after the chicken has become tender.
• If using potato, cut it into evenly sized cubes so it cooks at a similar rate.

Variations

• Use chicken thighs: choose bone-in thighs for pieces that hold their shape during simmering.
• Adjust the chilli: reduce or increase the ají amarillo to suit its strength and your preference.
• Skip the potato: leave it out and serve boiled potato or yuca on the side instead.
• Change the side: serve with rice, boiled yuca or boiled potato.
• Add a fresh contrast: serve with a crisp onion and tomato salad alongside.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown, so sear it in batches.
• Rushing the onion: give it the full 5 minutes to soften before adding the seasonings.
• Leaving peanut lumps: blend the peanuts thoroughly with the stock for a smoother sauce.
• Cooking at a hard boil: keep the pan at a medium-low simmer so the sauce is less likely to catch.
• Forgetting to stir: scrape the base of the pan occasionally as the sauce thickens.
• Adding milk too early: wait until the chicken is tender, then simmer for the final 5 minutes.

How to store

Cool leftovers promptly, then store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions