This authentic Peruvian dish features tender chicken simmered in a rich, aromatic sauce made with plenty of garlic, onions, and fiery rocoto chiles. The result is a deeply flavorful main course that balances heat with savory depth, perfect for those who love bold Latin American cuisine. It&# 226;ÂÂs an excellent choice for family dinners or when you want to impress guests with a dish that feels both comforting and exotic. Serve it over rice or with crusty bread to soak up the delicious juices. Simple ingredients come together to create a memorable meal.
Pollo Al Ajo Estilo Peruano (Peruvian Garlic
Description
This authentic Peruvian dish features tender chicken simmered in a rich, aromatic sauce made with plenty of garlic, onions, and fiery rocoto chiles. The result is a deeply flavorful main course that balances heat with savory depth, perfect for those who love bold Latin American cuisine. It&# 226;ÂÂs an excellent choice for family dinners or when you want to impress guests with a dish that feels both comforting and exotic. Serve it over rice or with crusty bread to soak up the delicious juices. Simple ingredients come together to create a memorable meal.Ingredients
Directions
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Poach the whole chicken in salted water until fully cooked, then remove from pot and shred or chop the meat into bite-sized pieces, reserving some of the poaching liquid as stock.
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Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
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Add the chopped onions and sauté until soft and translucent, about 5-7 minutes.
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Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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Add the cleaned and chopped rocoto chiles (with seeds and stems if desired for extra heat) and sauté for 2 minutes.
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Season with cinnamon, crushed cumin seed, and basil, stirring to combine with the aromatics.
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Pour in enough reserved chicken stock to cover the mixture partially, then add the shredded chicken.
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Simmer the chicken and sauce together for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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Just before serving, stir in the roasted peanuts and freshly grated Parmesan cheese until melted and incorporated.
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Serve hot, garnished with additional herbs if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1102.7kcal
- % Daily Value *
- Total Fat 81.8g126%
- Saturated Fat 10.7g54%
- Cholesterol 0.0mg0%
- Sodium 37.5mg2%
- Total Carbohydrate 76.5g26%
- Dietary Fiber 13.0g52%
- Sugars 7.2g
- Protein 31.4g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rocoto chiles are quite spicy; if you cannot find them, substitute with jalapeños or serrano peppers, adjusting the quantity to your heat preference.
For a vegan version, omit the Parmesan cheese and use vegetable stock instead of chicken stock. You can add nutritional yeast for a cheesy flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to restore moisture.
The seeds and stems of the rocoto chile contribute significantly to the heat and flavor; remove them if you prefer a milder dish.
This dish pairs well with white rice, potatoes, or crusty bread to soak up the flavorful sauce.
