(serves 6 people)

  • 1 large chicken (about 3 1/2 4 pounds)
  • 1 medium carrot, peeled and cut in large chunks
  • 2 celery stalks
  • 1 medium onion, peeled and quartered
  • 1 tomato, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 2 cups soft bread crumbs
  • 1 cup evaporated milk
  • 1/2 cup olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric (optional for color)
  • 1 tablespoon Aji paste (Peruvian yellow chili pepper)
  • 1/3 cup ground walnuts
  • 1 cup grated parmesan cheese
  • 2 pounds small potatoes, boiled, peeled and halved
  • 4 hard-boiled eggs sliced
  • Chopped parsley

Place chicken in a large pot and add enough water to fill half way to the top of the chicken. Add carrot, celery, onion, tomato, salt, pepper and bay leaves. Cover, bring to a boil, reduce heat and simmer approximately 45 minutes. Remove chicken onto a plate to cool at which time all meat should be removed from the bones. (Shred into bite size pieces) Strain the broth and reserve 4 cups. Soak bread crumbs in evaporated milk. Heat oil in a large skillet. Add onions and sautee until golden and translucent. Add garlic, turmeric and cumin and sautee for 1 more minute. Add softened bread and aji, stir and cook for another minute. Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes. Add the chicken meat and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in walnuts and Parmesan cheese, and simmer on low heat for 5 minutes, or until slightly thickened. Spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley.



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