Main dishes · Peruvian cuisine
Peruvian Pollada with Creamy Rocoto Sauce | A Tasty Homemade Recipe
- Total time45 min
- Servings4
- DifficultyEasy
Looking for a recipe with intense flavor and a juicy texture? This Peruvian pollada is an explosion of flavor thanks to its ají panca marinade and perfect cooking. Served with a creamy rocoto sauce, it is ideal for impressing everyone at home.
A gem of Peruvian cuisine
Peruvian pollada is an iconic recipe that is part of family and social life in Peru. It is usually made for special gatherings or as a hearty weekend meal. Besides its incredible flavor, it stands out for the combination of spices that bring out the best in the chicken and for the creamy rocoto sauce that gives it just the right spicy touch. It is a delicious option and very easy to make at home.
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Recipe video
The video is in Spanish.
Peruvian Pollada with Creamy Rocoto Sauce
- Prep time
- 45 min
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
Best season: All year round
Ingredients for Peruvian Pollada
For the chicken:
For the creamy rocoto sauce:
For a simple salad:
How to Make Peruvian Pollada
Make the brine
Put the liter of water and the 100 g of salt in a container. Dissolve well and submerge the chicken breast for at least 30 minutes. This will make the chicken juicier. Tip: if you can leave it in the refrigerator overnight, even better!
Marinate the chicken
After that time, remove the chicken and pat it dry with paper towels. Cut it into medium pieces. In a bowl, mix the ají panca, crushed garlic, oregano, mustard, soy sauce (if using), pepper and cumin. Rub this mixture well all over the chicken and let it rest for 10 minutes.
Fry the chicken
Heat the oil in a large frying pan and, when it is very hot, add the chicken pieces. Fry over medium heat until golden outside and cooked inside (about 10-12 minutes). Tip: don't overcrowd the pan so they fry evenly.
Make the rocoto sauce
Blend the rocoto (without veins or seeds if you prefer it less spicy), the crackers, milk, oregano, pepper and salt. Gradually add the oil while blending until you get a creamy texture.
Make the salad
Wash the lettuce leaves, add lime juice and a pinch of salt. Toss well just before serving.
Note
💡 Practical tips
- Use a thick chicken breast to get better pieces when cutting, and make sure you dry it well before marinating.
- Taste how spicy the rocoto is before blending. If you want it milder, blanch it twice in hot water.
- The sauce can be refrigerated for up to 3 days in an airtight jar. Perfect with other meats too!
🥗 Variations and serving ideas
- Replace the breast with thighs, drumsticks or wings if you prefer juicier, bone-in meat.
- Serve with golden potatoes or white rice for a more complete and tasty meal.
- For a lighter version, you can bake the chicken instead of frying it, keeping the same marinade.
Frequently Asked Questions about Peruvian Pollada
Can I use other chicken parts instead of breast?
Yes, you can use thighs, drumsticks or even wings. Just adjust the cooking time if they are bone-in.
Can rocoto sauce be frozen?
Freezing it is not recommended, as the texture may change. It is better to keep it in the fridge for 2 to 3 days.
Can I bake the pollada instead of frying it?
Of course! Bake at 200°C for 30-40 minutes or until fully cooked, turning halfway through.
What can I use if I don't have ají panca?
You can use red pepper paste or smoked paprika as an alternative, although the flavor will be different.