Peruvian chicken with onions

Ingredients

• 1 kgchicken (legs, thighs or a mixture of cuts)
• 3 largered onions, sliced into thin strips
• 2garlic cloves, chopped or crushed
• 2 tablespoonsground ají amarillo
• 2tomatoes, cut into small cubes (optional)
• 1 teaspoondried oregano
• 1 teaspoonground cumin
• 1 teaspoonblack pepper
• to tastesalt
• 120 ml (½ cup)stock or water
• 2 tablespoonsvinegar or lemon juice
• to tastevegetable oil
• to tastewhite rice
• to tasteboiled or fried potatoes
• to tasteboiled yuca
• to tastechopped culantro, to garnish

Instructions

1. 1

   Season and brown

   Rinse the chicken pieces and season lightly with salt, pepper and cumin. Heat a large frying pan or saucepan, add a little oil and brown the chicken on both sides until nicely coloured. It does not need to cook through at this stage.

2. 2

   Cook the onions

   Take the chicken out of the pan and add a little more oil if needed. Add the garlic and fry until fragrant, then stir in the sliced onions. Cook over a medium heat until softened and beginning to caramelise.

3. 3

   Add the chilli

   Once the onions are soft and translucent, stir in the ground ají amarillo and cook for a few minutes. If using the tomatoes, add them now.

4. 4

   Return the chicken

   Put the chicken back in the pan and turn the pieces to coat them in the onion mixture. Pour in 120 ml of stock or water, add the vinegar or lemon juice, adjust the salt and cover the pan.

5. 5

   Simmer until tender

   Cook over a medium-low heat for 30–35 minutes, until the chicken is cooked through, the onions are soft and the sauce has thickened slightly. Add a splash of water if the pan becomes too dry.

6. 6

   Season and serve

   Taste and adjust the salt, pepper or oregano if needed. When the chicken is tender and juicy, turn off the heat and scatter over the chopped culantro. Serve straight away with rice, potatoes or yuca.

What is Peruvian chicken with onions?

This home-style Peruvian dish pairs browned chicken with a generous amount of softened red onion, ají amarillo and seasoning. The recipe draws on familiar flavours of Peruvian cooking, with the chilli bringing warmth and the vinegar or lemon adding brightness.

Here, the chicken finishes cooking in the onion mixture, so the sauce picks up flavour from both the browned meat and the softened vegetables. Optional tomato makes the result a little juicier.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the rice, potatoes or yuca contribute most of the carbohydrates. Oil and the chicken contribute fat, with the amount depending on the cut and how much oil is used. Pair the dish with a green vegetable or salad, and choose one starchy side to balance the plate.

The ingredients that shape the sauce

Ají amarillo: This Peruvian yellow chilli paste gives the dish its distinctive fruity warmth. Stir it into the softened onions and let it cook briefly so its flavour blends into the base.

Red onions: Three large onions form much of the sauce. Slicing them into thin strips helps them soften evenly during the covered simmer.

Vinegar or lemon: Either option adds acidity to balance the sweet, mellow onion and rich chicken. Choose one, rather than using both.

Why brown the chicken first?

Browning gives the outside of the chicken colour before it simmers and leaves savoury residue in the pan. The onions and garlic then cook in that same pan, bringing those browned flavours into the sauce.

Work in batches if the pan is crowded. The chicken should colour rather than steam, and it can remain undercooked inside until the covered simmer.

Getting the onion texture right

Cook the onions over a medium heat until they are soft and translucent, stirring gently so they do not catch. They will continue to soften and become sweeter as the chicken simmers.

The finished sauce should be lightly thickened, not dry. If the liquid reduces too quickly, add a small splash of water as directed.

How to check the chicken

Allow 30–35 minutes for the covered simmer, as specified in the method, and check the thickest part of the largest piece before serving. It should be cooked through, with no raw-looking meat at the bone.

Chicken pieces vary in size, so use tenderness and doneness as well as the stated time. Keep the pan covered during cooking to help the pieces stay juicy.

What to serve alongside

White rice is a straightforward partner and catches the onion sauce. Boiled or fried potatoes and boiled yuca are also suggested accompaniments.

For a balanced plate, pair a moderate serving of chicken and sauce with one of those starchy sides, and add a green vegetable or salad if you have one.

Recipe notes & tips

• Pat the chicken dry before browning so it colours more readily.
• Use a pan large enough to brown the chicken without crowding it.
• Slice the onions into even strips so they soften at a similar rate.
• Taste the sauce near the end and adjust the salt, pepper or oregano.
• Add water a little at a time if the sauce reduces too much.

Variations

• Use tomato: Add the optional diced tomatoes with the ají amarillo for a juicier sauce.
• Choose lemon: Use lemon juice instead of vinegar for a fresh, citrusy note.
• Pick chicken cuts: Use legs, thighs or a mixture as listed in the recipe.
• Serve with yuca: Pair the chicken and sauce with boiled yuca instead of potatoes.
• Add more heat: Increase the ají amarillo slightly if you prefer a hotter sauce.

Common mistakes to avoid

• Crowding the pan: The chicken can steam instead of browning; work in batches if needed.
• Cooking the garlic too long: It can catch and turn bitter, so add the onions once the garlic is fragrant.
• Adding the chilli too early: Wait until the onions are soft, then cook the ají amarillo for just a few minutes.
• Leaving the pan uncovered: Keep it covered during the simmer to help the chicken cook gently and stay juicy.
• Letting the sauce dry out: Add a splash of water if the liquid reduces too much.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 3 days. Reheat thoroughly in a covered pan over a low heat, adding a little water if the sauce has thickened; reheat only the portion you need.

Frequently asked questions