Guest Post: Anticuchos de Pollo by Peru Delights

This is a Guest recipe post from one of my favorite food blogs- Peru Delights. I happen to be half peruvian, so anything that reminds me of my abuelita’s cooking is top notch to me. Want to know what delicious tastes like? Try this recipe at home :)

If you love this recipe… check out Peru Delights on Facebook and Twitter for more deliciousness!

Chicken Anticuchos…  street food at its best

In the streets of Lima, a fiery gastronomic affair with meat kebabs called anticuchos has been going on since the time of the Spanish Colony. The most famous of them, anticuchos de corazón, (believe it or not, made from cows hearts), is revered in every street corner of Lima, and all over Peru. However, beef, chicken, veggies, seafood, lamb… we like them all. To my daughter´s dismay (she is a passionate vegetarian) I love chicken liver anticuchos, with aji mirasol (dried yellow chili pepper) sauce. Spicy and delicious, this love struck me by surprise when I first moved to Peru over 30 years ago, but I tried to ignore it because there was a time when I was a vegetarian too. I guess secretly, I always dreamed of my tiny chicken liver morsels of delight.
Here you will find the recipe for the chicken anticuchos I´m talking about. They are very tasty, with the biting kick of the chili pepper and the aroma of the garlic and spices. Make them as hot or mild as you want, or even leave the chili out of the equation if blander food goes better with you. Cook them with a light hand, so they don´t overcook (this makes them stringy and inedible). And don´t forget to soak the bamboo skewers in cold water for an hour, to avoid the wood to burn while cooking the chicken. If you are tough, serve hot sauce on the side.
And the most important part is… have fun with our recipe.
  • 6 chicken breasts, boned and skinned
  • Salt and pepper
  • 2 garlic cloves, chopped
  • 2 – 4  tablespoons aji mirasol paste, or to taste
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried oregano
  • Dash cumin
  • 6 potatoes, boiled and peeled


  • Cut the chicken breasts in 2-inch pieces. Season with salt and pepper; add garlic, aji mirasol paste, vegetable oil, oregano, and cumin. Cover and marinade in the fridge for two hours.
  • Thread the chicken pieces onto bamboo skewers, and cook in a hot sauté pan or on the grill, turning after 4 – 5 minutes or when golden. Do not overcook the chicken.
  • Meanwhile, cut the potatoes in thick slices and cook in a pan with a little oil, on medium heat, until golden.
  • To serve: put two skewers in every plate, accompanying with golden potatoes. A green salad or salsa criolla will be a great idea for this chicken dish

TIP: If you don´t find ají mirasol, you can substitute with chile pasilla. Cut 12 chiles in half, lengthwise, and take out seeds and ribs. Soak them in hot water for about an hour. Peel them and process in the blender with a little water and oil.


Bio: Morena Cuadra and Morena Escardó

Foodies, travelers, avid readers. We are a team of mother and daughter, new bloggers with a goal: share with the world the intoxicating flavors and aromas of Peruvian cuisine. Morena E. is a philosopher and a health freak, the other Morena is a professional cook and wine expert.


  1. Sarah L says

    Sitting here licking my lips. I’ve never had anything like this and now I want to try it. Thanks.

  2. June M. says

    This looks great. I have never had any Peruvian dishes but this does look delicious.
    June M.


Leave a Reply

Your email address will not be published. Required fields are marked *