Are you interested in learning how to prepare Peruvian-style Alfajores? You've come to the right place! In this article, we'll cover everything you need to know about Alfajores: their origins, how they are enjoyed, and how you can prepare traditional Peruvian Alfajores de Maicena. What are Alfajores? Alfajores are soft biscuits (or cookies) that are famous across many Latin American countries. Typically consisting of two circular biscuits baked to perfection, the alfajor is then filled with a sweet caramel called 'dulce de leche' before being dusted with icing sugar. The end result is a delicate, buttery, and very crumbly cookie that melts in the mouth, complemented by a rich and luscious caramel filling that is loved by many! How are Alfajores eaten? Typically, alfajores are enjoyed as a dessert or sweet snack. Given their small size and ease of making in bulk, they are often served on special occasions, holidays, and as part of a buffet. Available from many markets, bakeries, and cafés in Latin America, alfajores are the perfect biscuit to have with your cup of tea or coffee, or to make yourself in your own kitchen. Differences between Countries' Alfajores While Alfajores are a popular sweet treat eaten throughout the world, many countries have their own distinctive take on this famous biscuit: Argentina: Argentinian Alfajores are typically much larger in size and are often a lot more embellished compared to other versions, with chocolate coatings, desiccated coconut and additional layers of fruit jam often included. Peru: Peruvian Alfajores are prepared using cornflour (Maicena) and are typically smaller in size and have a much more delicate and crumbly texture. Spain: Spanish Alfajores are distinct from their Latin American counterparts, both in size, shape and ingredients used. Whilst recipes differ according to the region, Spanish Alfajores are usually cylindrical in shape and made with a blend of ground almonds, honey and spices to create a more chewy Alfajor. Varieties of Alfajores Alfajores come in several varieties, including: Traditional Alfajores : Classic version with dulce de leche (or 'manjar blanco' filling in Peru). Chocolate Alfajores : Either the biscuits are coated in chocolate or the entire Alfajor itself. Coconut Alfajores : Rolled in desiccated coconut for an added sweet flavour and texture Fruit-filled Alfajores : More common with Argentinian Alfajores, these can include a layer of fruit jam in addition to the dulce de leche. Alfajores de Maicena : Most common in Peru, these Alfajores are made primarily with cornstarch, for a more delicate and crumbly finish. How to make Peruvian Alfajores Whilst every Peruvian Alfajor recipe is slightly different, the basic recipe is as follows: Making the Dough: The basic ingredients for a traditional Alfajor dough includes plain flour, cornflour, sugar and butter. Bake the Biscuits: Roll out the dough using a rolling pin, and then cut out thin circles using a mould. Pre-heat the oven and bake the biscuits until golden brown. Prepare the Filling: In Peru, the filling is known as 'manjar blanco' which is made by slowly caramelising sweetened, condensed milk. Build your Alfajores: Now for the fun part! Spread the dulce de leche on top of an Alfajor biscuit and then put another biscuit on top to create your Alfajor sandwich! Peruvian Alfajor Recipe Ready to prepare your Alfajores? Watch the video below for a step-by-step recipe on how to prepare Traditional, Chocolate and Coconut Alfajores. Alfajores Ingredients: Traditional Alfajor Dough: 210 gr of cornstarch 210 gr of plain flour 250 gr of margarine or butter 65 gr of icing sugar Chocolate Alfajor Dough: 170 of cornstarch 60 gr of cocoa powder 190 gr of plain flour 250 gr of margarine or butter 65 gr of icing sugar Coconut Alfajor Dough: 210 gr of cornstarch 210 gr of plain flour 250 gr of margarine or butter 65 gr of icing sugar 100 gr of desiccated coconut

There is nothing like the delicious flavor of a homemade Apple Pie. Today I'm going to show you how to prepare an incredible Apple Pie from scratch, with a simple but very delicious recipe! This Apple Pie starts with the dough and then the filling. Once peeled and chopped, we add the cinnamon which really gives this apple pie that distinctive flavour. Next, I show you how to make the perfect dough for your Apple Pie, which you can use for all types of fruit pie with different fruits! Apple Pie is one of my favourites, but you can also easily adapt this recipe to other fillings like blackberries, raspberries, blueberries, or any other fruit that you like! Ingredientes: For the Dough: 300 gr of plain flour 1 egg yolk 150g of margarine or unsalted butter 80g granulated sugar 1 teaspoon vanilla essence (optional) For the Filling: 1 kilo of apples 120g of white sugar 15g salted butter 1 or 2 teaspoons of cinnamon powder 1 teaspoon vanilla essence (optional) 3 teaspoons of cornstarch with 6 tablespoons of water Cloves (optional) For the Varnish: 1 egg yolk

Picarones may resemble your average doughnut at first glance, but these deep-fried delicacies are truly unique! In this article, we'll delve into everything you need to know about this beloved Peruvian street food and share a step-by-step guide on how to prepare delicious Picarones in your own kitchen. What are Picarones? Peru is renowned for its vibrant street food scene, but if there's one sweet treat that epitomises the country, it's Picarones! Crafted from an unexpected blend of squash and sweet potato, these delectable doughnuts are infused with aniseed flavour and served piping hot, generously drenched in a luscious syrup known as "Chancaca." Inspired by Spanish buñelos, the roots of Picarones can be traced back to Peru's colonial era. Over time, indigenous Peruvian ingredients such as sweet potatoes and squash were incorporated, giving rise to the beloved and distinctly Peruvian dessert we cherish today! Nowadays, these sweet and indulgent doughnuts can be found in bustling markets and city centers across Peru, especially during the nation's festivals and special events, such as Peruvian Independence Day. What is Chancaca? Also known as "Panela" or "Piloncillo" in other Latin American countries, Chancaca is an unrefined cane sugar commonly utilised in Peruvian cuisine. To produce it, sugar cane juice is boiled and evaporated until it condenses into a dense, dark brown block or cone. Characterised by its rich, caramel-like flavour and subtle hints of molasses, chancaca serves as a versatile sweetener in a multitude of dishes and beverages. It pairs particularly well with Picarones, adding a decadent touch when drizzled over these delightful doughnuts. Where can I find Picarones in Lima? With its vibrant culinary scene, Lima is the perfect place to indulge in Picarones, and there's no shortage of venues where you can savor authentic and delicious offerings. Street Vendors:  While exploring Lima's popular districts like Miraflores or Barranco, keep an eye out for street vendors offering fresh and crispy Picarones. Often found along bustling streets or in parks, these vendors serve up these delightful treats throughout the day and night. You'll easily spot their food carts adorned in Peru's red and white colours, especially in "Parque Kennedy." Traditional Markets:  Lima boasts numerous bustling food markets, such as Mercado de Surquillo or Mercado Central, where you can discover homemade Picarones along with a myriad of other vibrant culinary delights. Immerse yourself in the sights and sounds of these markets while indulging in these beloved fritters. Restaurants or Cafes:  If you prefer a sit-down experience, many restaurants and cafes in Lima offer Picarones on their dessert menus. Look for establishments that specialise in traditional Peruvian cuisine for an authentic taste of these delectable treats. Food Festivals and Events:  As a bustling metropolis with over 11 million residents, Lima hosts numerous food festivals and events throughout the year. Keep an eye on online listings for upcoming festivities, as you're likely to find vendors serving up Picarones alongside a diverse array of culinary delights. Don't miss the opportunity to indulge in these beloved Peruvian treats during your time in Lima! How to make Picarones Making Picarones does take a bit of patience (and practice!), but the end result is well worth the effort! Here's a step-by-step guide to preparing Picarones: Prepare the Dough : Boil and mash squash and sweet potato until it becomes a smooth puree. Mix this with flour, yeast, sugar, anise, and water to form your dough. Leave the dough to rest for at least an hour or two until it doubles in size. Shaping and Frying : Once the dough has risen, we need to shape it. Picones look a lot like giant onion rings, and whilst it looks easy enough to get this ring shape, it can take. a bit of practice. Deep fry the dough rings until golden brown and crispy on the outside, while remaining soft and fluffy on the inside. Make the Chancaca : Chancaca is typically prepared by boiling chancaca, cinnamon, cloves and orange peel in water until thick and syrupy. If you can't find chancaca, have a look at Indian/Asian supermarkets for "Panela". Serving : Serve your Picarones hot, drizzle the chancaca syrup on top and enjoy! Picarones Recipe For a full step-by-step recipe, check out the full video below: Ingredientes to make Picarones Picarones Dough: 600 gr of plain flour 1 cup of sweet potato or pumpkin water or more normal. It depends on the flour you use, some absorb more water, others do not. 40 g of fresh yeast (To activate the yeast you will need 100 ml of sweet potato or pumpkin water) or 15 g of dry yeast (50 ml of sweet potato or pumpkin water) 3 tablespoons of anise grains (to taste) 100 gr of pumpkin puree 500 gr of sweet potato puree 40 gr of granulated white sugar Chancaca Syrup: 1/2 cup of chancaca 1 cup of water 1 cinnamon stick to taste 4 units of cloves 1/2 orange (juice) 1/2 fig leaf 1/2 cup of brown sugar 1 unit of star anise or 1/2 teaspoon of anise grain

Arroz con Leche (Peruvian Rice Pudding) with Mazamorra Morada is a beloved Peruvian dessert combination known for its contrasting textures and complementary flavors. Learn how to prepare this delicious dessert duo with guidance from Chef Cecilia Tupac. What is Arroz con Leche? Arroz con Leche, or Peruvian rice pudding, is a creamy and sweet dessert made by boiling white rice with milk, sugar, and various spices such as cinnamon and cloves. This popular treat is enjoyed daily and is a common feature at festivals and gatherings, often served alongside its counterpart, Mazamorra Morada. Peruvian Arroz con Leche is incredibly sweet and creamy, thanks to the addition of condensed milk and raisins. This addictive dessert is a staple in households, restaurants, and street food stalls across Peru. What is Mazamorra Morada? Mazamorra Morada is a thick Peruvian pudding made from purple corn and fruit. This unique dessert, which dates back to pre-Columbian times, is made by boiling purple corn—a variety that grows only in the Andes mountains—resulting in its vibrant purple color. Fruits such as pineapple, apple, and quince are commonly used to give this pudding its fruity flavour, along with spices like cinnamon and cloves. The pudding is thickened with cornstarch or sweet potato flour, giving it a gelatinous texture that pairs perfectly with the creamy Arroz con Leche. What is the History of these Desserts? Mazamorra Morada: Purple corn has been cultivated in the Andes for centuries and is a key ingredient in various drinks and desserts, including Peru's famous "Chicha Morada." Mazamorra Morada can be traced back to the pre-Columbian era when purple corn was highly valued for its nutritional properties and vibrant color. The Spanish conquistadors introduced new culinary techniques and spices like cinnamon and cloves in the 1500s, which contributed to the creation of Mazamorra Morada. Over time, the recipe evolved to include fruits like apple, pineapple, and quince, and was thickened with cornstarch and sweetened with sugar, resulting in the beloved dish enjoyed today. Arroz con Leche: The practice of cooking rice with milk dates back to ancient China, where rice was first cultivated. Arroz con Leche was introduced to Peru by the Spanish, who added ingredients such as cinnamon, cloves, and orange zest to create a more distinct and aromatic dessert. Peruvian Arroz con Leche differs from its Spanish counterpart by incorporating sweetened condensed milk, which enhances its rich and creamy texture. How is Arroz con Leche y Mazamorra Morada eaten? Both desserts are popular on their own or as a "combinado," where they are served together. The creamy, sweet texture of the rice pudding complements the thick and fruity Mazamorra Morada perfectly. You can find these desserts in markets, restaurants, and street stalls across Peru. Festivals such as "El Señor de los Milagros" (The Lord of Miracles), celebrated in October, feature Mazamorra Morada prominently, along with the traditional Turrón de Doña Pepa. How to make Mazamorra Morada y Arroz con Leche Ready to prepare these classic Peruvian desserts at home? Follow the step-by-step instructions below: Mazamorra Morada Instructions: Boil the Corn: In a large pot, add purple corn, water, a cinnamon stick, and cloves. Bring to a boil, then reduce to a simmer and cook for at least 1 hour until the liquid turns dark purple. Strain the Mixture: Remove solids from the liquid, then add chopped fruits like apple, quince, and pineapple. Boil until the fruit softens, then add sugar and spices. Thicken the Mixture: Add cornstarch or sweet potato flour to thicken, stirring continuously. Serve: Serve warm or chilled with the rice pudding. Arroz con Leche Instructions: Rinse the Rice: Wash the rice a couple of times to remove excess starch. Boil the Rice: In a pot, boil the rice with water, orange and lime zest, cloves, and cinnamon sticks. Simmer: Once boiling, reduce the heat and simmer until the rice is soft and has absorbed the water. Add Condensed and Evaporated Milk: Stir in evaporated and condensed milk, or add sugar. Mix in the raisins and allow the mixture to thicken. Serve: Serve warm or chilled with Mazamorra Morada, garnished with ground cinnamon. Recipe for Mazamorra Morada and Arroz con Leche If you prefer a visual guide, watch the video below from Chef Cecilia Tupac on how to make this delicious dessert combination: Ingredients for Arroz con Leche y Mazamorra Morada: Mazamorra Morada Ingredients: 500 gr of purple corn 5 cloves 1 cinnamon stick 1 quince 1 apple Pineapple skin 4 litres of water Sugar to taste Lime juice to taste 1/2 fig leaves (optional) 1 star anise (optional) 2 peaches (optional) To thicken the Mazamorra: 100 gr of cornflour or sweet potato flour Sugar to taste Dates to taste Raisons to taste Rice Pudding Ingredients: 1 cup of rice 4 cups of water 1 can of milk 1 can of condensed milk 1 teaspoon of vanilla essence 1 cinnamon stick 5 cloves Orange and lime zest Raisons to taste Decoration: Shredded coconut Ground cinnamon

A dish that captures the hearts and palates of Peruvians across the country, Pollo a la Brasa is a restaurant favorite in Peru. Discover the history of this fascinating dish and learn how to make Pollo a la Brasa at home. What is Pollo a la Brasa? Pollo a la Brasa is an incredibly popular and delicious chicken dish adored by Peruvians across the country. While it may initially sound like a typical rotisserie-style chicken, Pollo a la Brasa is much more than that! The marinade, which typically includes soy sauce, garlic, cumin, beer, and vinegar, infuses the chicken with rich, complex flavours. The chicken is soaked in this marinade for several hours before being slowly cooked on a rotisserie over a charcoal or wood fire. The result is a chicken with delightfully crispy, smoky skin on the outside and soft, tender meat on the inside. Served with French fries, salad, and a variety of sauces, Pollo a la Brasa is a meal packed with different textures and flavours. Where can I eat Pollo a la Brasa? Pollo a la Brasa is a dish that can be found all over Peru in restaurants called "Pollerías". There are thousands of Pollerías across Peru, and each one has its own unique marinade and way of cooking the chicken, including wood-fired, charcoal, or gas ovens. Popular Peruvian Pollería chains include Pardos Chicken, Norky's, Roky's, Las Canastas, and Don Tito. Each of these Pollerías serves not only Pollo a la Brasa but also a variety of different dishes, including: BBQ: Anticuchos Chuleta de Cerdo Churrasco Stir-Fries: Arroz Chaufa Lomo Saltado Pollo Saltado Extras: Salads Sauces Pollerías offer a diverse menu that complements the beloved Pollo a la Brasa, ensuring there's something for everyone to enjoy. What are the origins of Pollo a la Brasa? Compared to many Peruvian dishes, the history of Pollo a la Brasa is relatively short, dating back to the 1950s when Swiss immigrants Roger Schuler and Franz Ulrich invented the dish. Their innovative rotisserie oven paved the way for the opening of the first Pollo a la Brasa restaurant, "La Granja Azul," in Ate, Lima—an establishment that remains operational to this day. The dish quickly gained popularity, prompting the emergence of more Pollerías in the capital city. This sparked a massive boom in Pollerías across Peru, frequented by people of all ages and backgrounds. Today, Pollerías typically offer a much wider variety of dishes to cater to a broader market, including stir-fries and grilled meats. How to make Pollo a la Brasa Looking to prepare Pollo a la Brasa in your own home? Follow these step-by-step instructions: Create the Marinade:  In a large bowl, combine garlic paste, soy sauce, beer, vegetable oil, and all other herbs and spices. Rub the marinade over the chicken and let it marinate for several hours to absorb the flavours. Cook the Chicken:  Preheat the oven or grill to the appropriate temperature. Cook the chicken for approximately 1.5-2 hours, depending on its weight and size. Baste the Chicken:  While the chicken is cooking, regularly baste it with the Pollo a la Brasa juices to prevent it from drying out. Cut and Serve:  Once cooked, carve the chicken and serve it with French fries, salad, and sauces. Pollo a la Brasa Recipe Learn how to make Peruvian Pollo a la Brasa, French Fries, Salad and your favourite sauces with this delicious recipe from Chef Cecilia Tupac. Any Peruvian Roast Chicken lover knows that this dish is much more than just the meat, and that is why in this video we show you how to prepare the classic Peruvian salad and three delicious sauces, including Chimichurri, Ají de Pollería and Peruvian Pollería Vinaigrette: Pollo a la Brasa Ingredients: Chicken Marinade: 1 chicken weighing 1.5 kg - 1.6 kg 5 cloves of garlic 1 teaspoon dried rosemary 1 teaspoon oregano 2 tablespoons salt / to taste 1 tablespoon cumin 1 tablespoon ground pepper 1 tablespoon of aji panca (if you don't have it, replace it with 2 teaspoons of ground paprika) 100 ml of beer 3 tablespoons red or white vinegar 2 tablespoons of soy sauce 1 tablespoon of american mustard Aji de Polleria: 100 ml of fresh milk 220 ml of vegetable oil 3 - 4 aji amarillo peppers or 1 1/2 orange pepper 2 tablespoons dried oregano Salt and Pepper to taste 40 ml of white vinegar 1 teaspoon American mustard 6 or more huacatay leaves (to taste) or parsley and cilantro to taste Polleria Vinaigrette: 100 ml of fresh milk 2 cloves of garlic 220 ml of vegetable oil 1 slice of cucumber 2 cloves of garlic 2 tablespoons dried oregano 40 or 50 ml of white vinegar (to taste) 1 teaspoon mustard Salt and Pepper to taste Peruvian Chimichurri: 1 cup parsley leaves then finely chop them 1 cup coriander leaves then finely chop them 4 to 5 cloves of garlic, finely chopped into small cubes 1 teaspoon dried oregano 1 to 2 tablespoons of red or white vinegar 1 teaspoon of water or 1 tablespoon depends on how loose you want the chimichurri Oil to taste Salt and Pepper to taste

A classic Peruvian dish, "Arroz con Pollo" is bursting with flavour and vibrant colours, making it incredibly satisfying. Discover more about this amazing dish, its colourful history, and why it's one of Peru's most popular meals. What is Arroz con Pollo? First of all, what exactly is Arroz con Pollo? Translating to "rice with chicken," it might not sound particularly exciting or unique, but look beyond the name, and you'll uncover a dish with deep culinary traditions and rich, comforting flavours. Arroz con Pollo is a rice-based dish that uses coriander, beer, ají amarillo, vegetables, spices, and chicken drumsticks or thighs. It's a dish that requires both time and patience and is a classic home-cooked meal regularly prepared in every Peruvian household or for special events and celebrations. Why is Peruvian Arroz con Pollo Unique? There are many different iterations of 'Arroz con Pollo' across Latin America, but the Peruvian version stands out for its use of ají amarillo, coriander, and a local corn beer called "chicha de jora." Ají amarillo, the native yellow chili pepper, is used in various Peruvian dishes such as "Ají de Gallina" and "Papa a la Huancaína." When mashed into a paste, it provides a unique sweet and spicy flavour, giving this dish a distinctly Peruvian taste. A generous addition of coriander, or "cilantro" as it's known in Peru, is also added to this dish. This not only gives the rice an aromatic and fresh flavour but also its vibrant and distinct green color. Another difference with Peru's Arroz con Pollo is the addition of fermented corn beer, or "chicha de jora." Considered sacred by the Incas, this traditional Andean beer made from jora corn has a history dating back hundreds of years, and it imparts a unique flavour to the dish compared to others that use only water or chicken stock. What is the History of Arroz con Pollo? The combination of rice and chicken cooked in a single pot is a centuries-old tradition originating from Spain and is still used today in dishes like "paella." When the Spanish colonizers arrived in Latin America, they brought these culinary traditions and techniques with them, and each country developed its own unique take on this dish, utilising the local ingredients available. The Peruvian twist involves adding ingredients such as coriander, ají amarillo, and chicha de jora, as well as serving it with a 'sarza criolla,' a pickled onion and lime salsa served alongside many dishes. How to prepare Peruvian Rice with Chicken To make a delicious Peruvian Rice with Chicken (Arroz con Pollo), follow the instructions below: Season the Chicken: Add salt, pepper and cumin to the chicken thighs/drumsticks Prepare the vegetables: Chop onions, carrots and red bell peppers. Blend coriander leaves into a smooth paste. Brown the Chicken: Fry the chicken for 4-5 minutes and then remove from the pot. Prepare the Base: In the same pot, add onions, garlic paste, aji amarillo paste and spices. Continue to mix for a few minutes and then add in and cook the the coriander paste. Add the Chicken: Place the browned chicken back into the pot and mix with the base sauce. Add water or chicken stock to cover the chicken, and leave to boil for around 20-25 minutes. Add the Rice and Vegetables: Remove the cooked chicken and add the rice in the same pot, and then add the vegetables such as the peas, carrots and peppers. Leave to cook: Leave the rice and vegetables to boil for around 18-20 minutes, until they have soaked up all the liquid. Serve: Add the chicken back into the pot and serve. Peruvian Arroz con Pollo Recipe Below is the step-by-step video showing you how you can easily prepare this delicious Peruvian rice with chicken: Arroz con Pollo Ingredients: 6 pieces of chicken (thighs or drumsticks) 2 tablespoons of aji amarillo paste 1 red pepper 1 red onion 1/2 teaspoon of turmeric 1 tablespoon of garlic paste 1/4 cup of blonde or dark beer 70 gr of chopped carrots 70 gr of corn 70 gr of peas 2 cups of rice 2 cups of chicken stock or water 1/2 cup of coriander leaves Salt, pepper and cumin to taste

Arroz con Mariscos  or "Rice with Seafood" is a beloved Peruvian dish, celebrated for its vibrant colours and deep, satisfying flavours. Combining a variety of seafood, including shrimp, squid, and mussels, this coastal favourite is a hearty, flavourful dish that’s loved throughout Peru. In this post, we'll explore the history of this iconic dish and guide you through preparing Peruvian-style Arroz con Mariscos in your own kitchen. What is Peruvian Arroz con Mariscos? Arroz con Mariscos takes inspiration from the Spanish dish paella , introduced by Spanish immigrants in Peru during the 16th century. Over time, this rice-based dish transformed with the addition of Peruvian ingredients such as ají panca  and ají amarillo  chili peppers, as well as a variety of local vegetables and herbs. While ceviche  is recognised as Peru’s national dish, Arroz con Mariscos remains an immensely popular option, showcasing Peru’s rich coastal resources. Frequently served in Cevicherías  and homes across the country, it’s traditionally accompanied by sarza criolla —a bright, zesty onion relish. The result is an irresistibly flavourful and colourful dish beloved by Peruvians. How to make Arroz con Mariscos To prepare this flavourful Peruvian seafood dish, follow the steps below: Prepare the Sauce:  In a large pot, sauté the onions, garlic, and red bell pepper until softened. Add the ají amarillo  and ají panca  pastes, stirring until well combined. Add the Rice:  Stir the rice into the pot, coating it in the spice mixture. Pour in the white wine and let it simmer until mostly absorbed. Add the Stock and Seasonings:  Add the seafood stock, peas, carrots, salt, pepper, and cumin. Stir well and cover, allowing the rice to cook on low heat until nearly done. Add the Seafood:  Once the rice is almost cooked, add the shrimp, squid, and mussels (or any other seafood you prefer). Let it simmer gently until the seafood is cooked and the rice has absorbed all the flavours. Garnish and Serve:  Serve with sarza criolla , a Peruvian onion relish made with red onion, lime, chili pepper, and cilantro for a fresh, tangy finish. Peruvian Rice with Seafood Recipe If you prefer a visual guide for your recipes, then watch the video below on how to prepare your own delicious Arroz con Mariscos. Peruvian Arroz con Mariscos Ingredients 350 gr of mixed seafood 1 tablespoon of butter 1 tablespoon of garlic paste 1 onion 500 gr of cooked white rice 4 tablespoons of aji panca 4 tablespoons of aji amarillo 1/2 large red bell pepper 1/2 cup of peas 1/2 cup of corn 1/2 cup of carrots 1 cup of fish stock (Approximately 230ml) 40 gr of parmesan cheese (optional) A dish of evaporated milk / double cream Chopped coriander to taste

Soups and stews form the backbone of Peruvian cuisine, and this classic Chicken and Vegetable Soup (Sopa de Pollo con Verduras) perfectly balances comforting flavours with a satisfying meal. Discover how to make this delicious Peruvian-style Chicken and Vegetable soup in your own home. What is Peruvian Chicken and Vegetable Soup? Peruvian Chicken Soup is a flavorful and nutritious broth, featuring a variety of vegetables, potatoes, and hearty chunks of boiled chicken. This delicious soup is a testament to Peru's rich, diverse agricultural landscape and its access to a wide variety of native ingredients. These ingredients have led to the creation of thousands of different soup and stew variations. While many countries have their own versions of chicken soup, few match the depth of flavor found in Peruvian broths. This soup contains tender chicken chunks, robust seasonings, and a variety of vegetables such as carrots, celery, leek, and pumpkin. It's an incredibly nutritious, aromatic, and hearty meal. Sopa de Pollo con Verduras is highly versatile, and many Peruvians adjust the ingredients based on seasonal vegetables. The key is to transform simple ingredients into a soup full of flavor that is both satisfying and wholesome. Is Chicken Soup Healthy? Yes! Not only does this soup taste great, but it is also highly nutritious. The combination of chicken and vegetables provides a meal rich in protein, vitamins, and minerals. This soup is also believed to be the perfect remedy for colds and flu, or any other illness, due to its warming and nourishing effects. Many people also add noodles or quinoa to this soup. Noodles provide a cheap carbohydrate source, while quinoa helps lower cholesterol and blood sugar levels, reducing the risk of diabetes and heart disease. How to make Peruvian Chicken and Vegetable Soup While every soup recipe is made slightly differently, here's a simple recipe you can follow to prepare an amazing Peruvian Chicken Soup. Chop the Ingredients: Start by chopping all the vegetables and chicken into small pieces. Prepare the Broth: In a large pot, add water or chicken stock, garlic, ginger, and the chicken carcass. Bring to a boil. Add the Vegetables: Add the aji amarillo, celery, leek, pumpkin, carrots, and any other vegetables you're using. Leave to boil for around 15 minutes. Add the Chicken: Next, add the chicken pieces into the pot and any other vegetables that require a shorter cooking time, such as green beans. Season: Season with salt, pepper, cumin, and oregano. Leave to Simmer: Leave the soup to simmer for an additional 10-15 minutes until the chicken and vegetables are cooked through. Serve: Serve hot, garnished with chopped coriander and a squeeze of lime if desired. Peruvian Chicken and Vegetable Soup Recipe To prepare this delicious Peruvian soup, watch the video below from Chef Cecilia Tupac: Chicken and Vegetable Soup Ingredients 2 chicken breasts 3 litres of water 6 stems of Chinese spring onion (white part) 1 tablespoon of garlic paste 1 leek 2 Carrots 1/2 cup of chopped green beans 200 gr of Pumpkin 2 Potatoes 4 celery stalks 1 piece of ginger Salt, pepper, oregano to taste

Caldo de Gallina, or Peruvian Hen Soup, is one of Peru's most iconic and beloved soups. Seen as the perfect energy booster to start the day, this traditional dish is known for its rich and comforting flavours that locals can't get enough of! You'll be amazed at how easy it is to prepare an amazing Caldo de Gallina (or Caldo de Pollo) with our quick and easy recipe, giving you more time to enjoy this tasty soup with friends and family! What is Caldo de Gallina? A powerful and flavourful soup, Caldo de Gallina is a robust and addictive soup that consists either of hen (gallina) or chicken (pollo) meat, along with a variety of vegetables and spices. Whilst it may just sound like your ordinary chicken soup, Caldo de Gallina comes highly revered in Peru for its restorative and replenishing properties, acting as the perfect remedy for the cold weather, fatigue or illness. The use of hen meat, rather than chicken, is said to give this dish a much deep and more pronounced flavour. Typically much tougher and flavourful, hen (gallina) neat is the perfect choice for this dish as it stands up well to the long simmering process required for this soup. Nutritional Benefits of Caldo de Gallina We've long heard about the supposed health benefits that come from regularly consuming Caldo de Gallina, but is there any science behind these rumours? Absolutely! Caldo de Gallina is packed full of protein, vitamins and minerals that makes it a very nourishing meal. Here's some of its key benefits: Rich in Protein:  Both hen and chicken meat are rich in high-quality protein, essential for muscle repair and growth. Immunity Boosting Properties:  This soup contains garlic and ginger, which have a long history of supporting both the immune system and reducing inflammation . Packed with Vitamins and Minerals:  Caldo de Gallina contains a plethora of vitamins and minerals, including vitamin A (from the carrots), vitamin C (from the herbs), calcium (from the chicken/hens bones) and potassium (from the potatoes). How is Caldo de Gallina Enjoyed? This tremendous broth can be found all throughout Peru, both in households and food markets. Given its strong nutritional value, it's often prepared during the winter months or anytime a family member gets sick. You can even find market stalls in Peru's major cities that exclusively serve this popular soup, particularly in Lima where both Caldo de Gallina and Caldo de Pollo are regularly consumed. Regional variations of this dish exist throughout Peru, particularly in the Andes or Amazon regions where ingredients such as Mote or Cassava can be included. How to make Caldo de Gallina To make a delicious tasting Caldo de Gallina, follow the steps below: Chop all the Ingredients:  Chop the carrots, celery, leeks, potatoes and hen meat. Boil the Meat and Vegetables:  Add garlic, ginger, and a whole onion to the pot. Bring to a boil and then reduce to a simmer. Next, add the meat and vegetables to the pot. Simmer:  Let the soup simmer for at least 2-3 hours to allow the flavours to meld and the hen to become nice and tender. Season with salt, pepper and any other spices to taste. Add Noodles or Pasta:  Cook noodles or pasta separately and add it into the soup at the end. Garnish the Soup:  Serve the soup hot, garnished with chopped cilantro or parsley and hard-boiled eggs. Caldo de Gallina Recipe If you prefer to watch a video showing you how to make Caldo de Gallina, then please see below. Ingredients for Caldo de Gallina 1 whole chicken/hen 1.5 litres of water 200 gr of spaghetti 1 large carrot or two medium ones 2 potatoes Ginger to taste 8 stems of Chinese onion, white part and the green part chopped for decoration. 6 to 8 stalks of celery 4 to 6 cloves of garlic Salt, pepper and oregano to taste 2 egg yolks 1/2 tablespoon of MSG (optional) Chicken stock to taste

A highly popular soup, Peruvian Sopa Criolla  is a traditional beef-based noodle soup that’s both hearty and full of delicious flavour. Loved in homes across the country, this rich noodle soup is easy to prepare, bringing the taste of Peruvian comfort food right to your kitchen. What is Sopa Criolla? Sopa Criolla , or “Creole Soup,” is one of Peru’s most beloved broths, and for good reason! Combining tender pieces of beef with thin noodles, this soup uses native chili peppers, such as ají panca  and ají amarillo , along with a variety of herbs and spices, creating a complex, savory depth. A dash of milk or cream gives the broth a velvety texture, while a poached or fried egg on top adds an extra layer of richness. What Does Creole Soup Mean? Like many Peruvian dishes, Sopa Criolla  reflects Peru’s rich culinary fusion. The term “criolla” references the Creole influence, blending Spanish, African, Indigenous, and even Asian culinary traditions in a uniquely Peruvian way. This dish is influenced by Spanish cuisine, where beef-based soups are common, yet it has been transformed with local ingredients like ají  peppers, which add a special depth to the broth. Today, Sopa Criolla  is enjoyed across Peru, served in homes and restaurants nationwide, standing as a testament to the country’s culinary heritage. How to make Peruvian Sopa Criolla Follow these steps to make your own delicious Sopa Criolla : Prepare the Base: In a large pot, sauté onions and garlic until soft. Add the tomato paste, ají amarillo  paste, and ají panca  paste, stirring to combine. Add the Beef: Slice the beef into thin strips and season with salt, pepper, and cumin. Add it to the pot, browning it on all sides. Pour in the Broth: Add the beef stock (or water), stirring well. Bring the soup to a simmer, letting it cook so the flavours meld together. Cook the Noodles: Add the noodles (such as cabello de ángel  or spaghetti) to the pot and cook until tender. Add Evaporated Milk: Stir in a splash of evaporated milk for a creamy texture. Serve and Garnish: Crack the eggs into the soup and let them poach. Garnish with fresh cilantro or parsley if desired, and enjoy! Peruvian Sopa Criolla Recipe If you’d prefer a visual guide, watch the video below to see how to make Sopa Criolla  step-by-step. Sopa Criolla Ingredients 300 gr of beef 1 1/2 onions 4 cloves of garlic 1 1/2 tablespoons of tomato paste 1 teaspoon of aji amarillo 1 tablespoon of aji panca 1 litre of beef stock or water A dish of evaporated milk Salt, pepper, cumin and oregano to taste 60 gr of noodles / spaghetti 2 eggs

Peruvian Aguadito de Pollo , or "Chicken Soup," is a vibrant, comforting soup celebrated for its rich green colour and bold flavours. Follow along to prepare this delicious and healthy Peruvian chicken soup right in your own kitchen! What is Aguadito de Pollo? Combining cilantro, peppers, vegetables, and chicken, this hearty broth is refreshing, flavourful, and a beloved soup found in restaurants and homes across Peru. Packed with vitamins and minerals, Aguadito de Pollo  is also considered an excellent pick-me-up, especially for its revitalizing qualities. Chicken adds a rich source of protein, while ají amarillo  brings a subtle warmth and spice, making it an ideal comfort food. How to make Peruvian Aguadito de Pollo Follow these steps to prepare a delicious Aguadito de Pollo : Prepare the Base: In a large pot, sauté the onion and garlic until soft and fragrant. Add the ají amarillo  and ají panca  pastes, stirring well to blend the flavors. Add the Chicken: Add the chicken giblets or other chicken parts to the pot and cook until browned. Add Vegetables & Herbs: Stir in the blended cilantro and ginger, mixing until the soup takes on a vibrant green color. Add the diced carrots, corn, and peas, cooking for another few minutes. Add the Rice and Potatoes: Add the rice and potatoes, then pour in enough water to fully submerge the ingredients. Season with salt as needed. Simmer: Allow the soup to simmer on low heat until the rice and potatoes are tender and the flavors meld. Serve: Squeeze fresh lime juice into the broth just before serving, and enjoy the soup hot. Aguadito de Pollo Recipe Prefer a visual guide? Watch the video below to prepare your delicious Peruvian chicken soup, step-by-step! Peruvian Chicken Soup Ingredients 600 gr of giblets 4 tablespoons of aji amarillo paste 1 tablespoon of aji panca (optional) 1 large onion 1 cup of blended coriander 4 cloves of garlic 3 potatoes 100 gr of peas 100 gr of corn 2 large carrots 1 cup of rice Piece of ginger Salt to taste 1 litre to 1 1/2 litre of water approximately

This Red Wine Chicken recipe is another classic dish that you can make using chicken breasts or thighs. In this video recipe, we will prepare a Chicken with Red Wine in a pan, using simple ingredients to make a chicken dish that is very juicy! We will show you step by step how to prepare this Chicken with wine in a matter of minutes. If you have a bottle of red wine lying around, this is a great recipe the whole family will love! Served with rice and mashed potatoes, this recipe uses a variety of different spices and herbs for a beautiful, fragrant flavour. Prepare this delicious Red Wine Chicken recipe today! Ingredientes: To season the chicken: 5 pieces of Chicken Salt, pepper and cumin to taste 1 tablespoon garlic paste 1/4 cup red wine For the Chicken in Wine Sauce: 1 large onion 1/2 tablespoon of garlic paste 1 teaspoon of fresh oregano 1 tablespoon of tomato paste 1 cup of chicken stock 1/2 cup of red wine 1 bay leaf Raisins and olives to taste For the mashed potatoes: 250 gr of yellow potato (or another potato) 100 ml double cream 25 gr of butter Salt and Pepper to taste