Non-Vegetarian Peruvian Recipes
Browse 23 non-vegetarian Peruvian recipes — with photos, cook times and nutrition. Find an easy non-vegetarian Peruvian dish for tonight.
Peruvian Aji de Gallina Creamy Chicken
Peruvian *Ají de Gallina* is a velvety, golden-hued chicken stew that balances rich, nutty flavors with a gentle heat from ají amarillo peppers. Tender shreds of poached chicken meld into a creamy sauce thickened with evaporated milk and crackers, while a sprinkle of queso fresco and black olives adds a bright, salty contrast. This comforting, crowd-pleasing dish is worth making for its ability to transport diners to Lima with every spoonful—warm, satisfying, and effortlessly elegant.
Peruvian Lomo Saltado Beef Stir Fry
Peruvian Lomo Saltado is a bold, sizzling stir-fry where tender beef sirloin meets a tangy-savory sauce, balanced by crisp onions, juicy tomatoes, and a touch of vinegar for brightness. The dish crackles with heat from soy sauce and optional chili, while fresh cilantro adds a bright, herbal finish. Worth making for its vibrant flavors and quick, one-pan ease, it delivers the lively spirit of Peruvian cuisine in every bite.
Peruvian Aji de Gallina with Saffron Rice and Pickled Red Onions
Picture a dish that whispers of colonial Lima, where Spanish stews met the fiery aji amarillo of the Andes. This is aji de gallina, a creamy, golden chicken stew that’s been a family Sunday staple for generations. You gently simmer shredded chicken in a velvety sauce made from soaked bread, evaporated milk, parmesan, and that irreplaceable Peruvian yellow chili—bright, fruity, and gently hot. The sauce clings to every strand of chicken, and when you spoon it over fluffy saffron rice, the whole plate glows. A garnish of black olives and boiled egg slices adds richness, while quick-pickled red onions cut through with a sharp, sweet-tart crunch that will make your taste buds sing. This isn't just comfort food; it’s a hug from the Peruvian coast, served with love and a little bit of sunshine.
Seco de Cordero con Frejoles
There are dishes that taste like a Sunday afternoon in the highlands—and this Peruvian lamb stew is one of them. You'll fall for the way tender chunks of lamb melt into a fragrant, deep green sauce made from cilantro, aji amarillo, and a splash of dark beer. The slow simmer fills your kitchen with an earthy, herbaceous warmth that feels like a hug. Served over creamy frejoles (Peruvian beans cooked with onion and garlic), every spoonful brings layers of comfort: the slight bitterness of cilantro balanced by the sweetness of onion and the subtle heat of chile. It's rustic, soulful, and utterly Peruvian.
Peruvian Aji de Gallina with Saffron Rice and Olives
There are dishes that feel like a warm hug, and this Peruvian Aji de Gallina is exactly that. Imagine tender shredded chicken swimming in a velvety, golden sauce made from aji amarillo peppers, evaporated milk, and a whisper of Parmesan. The sauce clings to every strand of the chicken, while the saffron-infused rice adds a floral, earthy note that makes the whole plate sing. You'll love the little pops of briny black olives and the soft crunch of hard-boiled eggs on top. It's a dish that tells a story of Lima's vibrant culinary soul, blending Spanish, indigenous, and African influences. When I make this for my family, the kitchen fills with a comforting aroma that feels like home. Trust me, once you try it, you'll understand why this is one of Peru's most beloved comfort foods.
Seco de Cordero con Frejoles (Peruvian Lamb Stew with Beans)
Imagine the fog lifting over the Andes as you sit down to a bowl of this slow-simmered lamb stew. The scent of cilantro and dark beer hits you first, then the tender lamb, braised until it falls apart, swimming in a vibrant green sauce. You’ll taste the warmth of cumin and the subtle heat of aji amarillo, all balanced by the creamy, earthy comfort of Peruvian canary beans. This is the soul of Peruvian home cooking—hearty, aromatic, and made for sharing. Served with rice and a spoonful of salsa criolla, it’s a hug in a bowl that travels from the Sierra to your table.
Aji de Gallina with a Ceviche Kick
Picture this: you're in a cozy Lima kitchen, the scent of ají amarillo swirling in the steam. This isn't your grandmother's aji de gallina—though she'd nod in approval. I've taken the classic creamy, nutty chicken stew and given it a bright, citrusy surprise: a splash of fresh lime and a handful of chopped red onion and cilantro, just like you'd find in a ceviche. The result is a warm, comforting bowl that suddenly awakens your palate with a tangy, fresh finish. Shredded chicken bathes in a velvety sauce of bread, evaporated milk, and that indispensable Peruvian yellow chili, all crowned with a quick ceviche-style garnish. It's familiar, yet thrilling—a true coastal fusion that'll make you feel the ocean breeze.
Peruvian Beef Stir-Fry with Aji Amarillo and Crispy Potatoes
Imagine tender strips of beef seared in a blistering hot pan, their edges caramelized and smoky, then tossed with a vibrant sauce of aji amarillo, soy sauce, and vinegar — a nod to Peruvian-Chinese chifa cuisine. You’ll crisp golden potato wedges in the same skillet, soaking up every last drop of that savory, slightly spicy glaze. The aroma of cumin and garlic fills your kitchen as you finish with fresh cilantro and a squeeze of lime. This isn’t just dinner; it’s a journey to the bustling streets of Lima, where woks clatter and flavors dance. Serve it with steamed rice, and watch everyone reach for seconds. Every bite is a crunchy, tangy, umami-packed celebration.
Causa Rellena de Ceviche Mixto
Imagine the sun-kissed coast of Peru, where the ocean breeze carries the scent of lime and chili. This Causa Rellena de Ceviche Mixto is a love letter to two iconic dishes, layered into one stunning creation. You start with a silky, golden mashed potato base infused with aji amarillo and a squeeze of lime — bright, earthy, and utterly comforting. Then comes the ceviche mixto: fresh shrimp and fish marinated in a vibrant leche de tigre, mingling with red onion, cilantro, and a kick of rocoto. As you slice through the chilled layers, you'll taste the harmony of textures — creamy, tender, and crisp — a celebration of Peru's bold, coastal soul.
Seco de Cordero con Frejoles
Let me take you to the heart of Peru with this soul-warming seco de cordero, a lamb stew that simmers slowly in a vibrant green sauce of cilantro, spinach, and aji amarillo. Braised until impossibly tender, the lamb soaks up an aromatic broth infused with garlic, cumin, and a splash of dark beer, while creamy, slow-cooked Peruvian beans add an earthy, comforting counterpoint. Each spoonful delivers a symphony of flavors—bright from fresh herbs, smoky from the pepper, rich from the meat. You'll find yourself transported to a cozy Andean kitchen, where family gathers around a steaming pot, tearing off pieces of crusty bread to soak up every last drop. This is authentic, home-style Peruvian soul food, made with love patience, and a little bit of magic.
Peruvian Aji de Gallina with Saffron Rice and Pickled Red Onions
This creamy, golden Aji de Gallina is the kind of dish that wraps you in a warm embrace from the first bite. You'll love how the shredded chicken swims in a velvety sauce made from aji amarillo peppers, evaporated milk, and crushed walnuts—a combination that's both nutty and gently spicy. The secret is in the bread soaked in milk, which gives the sauce its lush texture without any cream. Served over fragrant saffron rice and topped with tangy, quick-pickled red onions, this Peruvian comfort classic balances richness with brightness. It's a dish born from family tables in Lima, where every spoonful feels like home.
Peruvian Aji de Gallina with Saffron Rice
Imagine tender shreds of chicken swimming in a creamy, golden sauce that hums with the gentle heat of yellow aji amarillo peppers and the earthy warmth of turmeric and cumin. This is aji de gallina, a dish that feels like a warm hug from an abuela in Lima. The sauce, thickened with soaked bread and evaporated milk, clings to every strand of chicken, while a bed of fragrant saffron rice catches all the luscious extras. You'll love how the briny pop of black olives and the crunch of toasted pecans cut through the richness. It's comfort food with a Peruvian soul—honest, vibrant, and deeply satisfying. Serve it with a wedge of boiled potato and a sprinkle of queso fresco, and you'll understand why this dish has been cherished for generations.
Causa Saltada de Pollo
Imagine the soul of Lima on one plate: a golden cushion of potato, cool and luscious, embracing a vibrant, sizzling stir-fry of chicken, peppers, and onions. This is Causa Saltada de Pollo, my love letter to two of Peru's most iconic dishes. The silky, turmeric-kissed causa, brightened with lime, is the perfect counterpoint to the savory, slightly smoky lomo saltado-inspired filling, with its punch of soy and vinegar. Each bite is a dance of textures and temperatures — the cool, creamy potato against the warm, juicy chicken. You'll feel the energy of a bustling Peruvian kitchen as you assemble this beautiful, layered creation. It's a dish that asks for a cold beer and good company, promising comfort and celebration in equal measure.
Pollo a la Brasa with Ají Amarillo Glaze & Crispy Yuca
Imagine the smoky, charred aroma of rotisserie chicken wafting through a bustling Lima street, but with a home-kitchen twist that’s all yours. This isn’t just any roast chicken—it’s a love letter to Peru’s iconic street food, where the bird gets a deep, savory marinade of garlic, cumin, and a secret touch of soy, then gets lacquered with a fiery ají amarillo glaze that caramelizes into sticky, golden perfection. The skin crackles, the meat stays impossibly juicy, and every bite carries a gentle heat that builds slowly, leaving you craving more. Pair it with crispy, golden yuca fries—fluffy inside, shatteringly crisp outside—and you’ve got a feast that transports you to the vibrant flavors of the Andes. Whether it’s a weeknight adventure or a weekend gathering, this dish brings the soul of Peruvian cooking straight to your table, and trust me, you’ll want to lick the plate.
Ceviche de Pato con Leche de Tigre y Camote Crujiente
Imagine the vibrant streets of Lima, where the ocean breeze meets the Andes. This ceviche is my love letter to Peru, but with a twist: tender duck breast, marinated in a fiery leche de tigre that awakens every taste bud. The citrusy, spicy marinade cuts through the rich, gamey meat, while sweet potato crisps and crunchy cancha add texture and balance. You'll feel the warmth of aji amarillo and the freshness of cilantro, transporting you to a bustling cevicheria. It's bold, it's comforting, and it's surprisingly easy to make at home. Serve it chilled, with cold beer, and watch your dinner guests' eyes light up.
Peruvian Aji de Gallina with Sweet Potato Mosaic
Imagine the soul of Peru on a single plate: shredded chicken immersed in a creamy, golden sauce kissed by the gentle heat of aji amarillo. This is Aji de Gallina, a dish that feels like a warm embrace from an abuela’s kitchen. You’ll toast bread and blend it with milk and nuts to create a velvety texture that clings to each strand of chicken. The sauce simmers with onion, garlic, and a whisper of turmeric and cumin, building layers of comfort. I love serving it over boiled potatoes and rice, but my twist adds a mosaic of sweet potato slices that caramelize as they bake, offering a subtle sweetness against the savory richness. Sprinkle with Parmesan and black olives, and you’ll understand why this dish has been a family favorite for generations.
Peruvian Aji de Gallina
Aji de Gallina is the ultimate Peruvian comfort food. Tender shredded chicken bathed in a creamy, golden sauce made from aji amarillo, walnuts, and cheese. It's rich, slightly spicy, and utterly satisfying. I first tasted this dish in a small huarique in Lima, and I've been obsessed ever since. The sauce gets its velvety texture from blended bread and evaporated milk, while the aji amarillo provides a fruity heat that's uniquely Peruvian. Serve it over fluffy white rice with boiled potatoes and olives for a truly authentic experience. This is the kind of meal that hugs you from the inside out.
Aji de Gallina
Aji de Gallina is the ultimate Peruvian comfort food, a creamy, spicy chicken stew that warms you from the inside out. Shredded chicken bathed in a velvety sauce of aji amarillo, evaporated milk, and walnuts, served over tender potatoes and rice. The dish originates from Lima's criollo kitchens, where Spanish and indigenous flavors meld. The first bite delivers a gentle heat, followed by nutty richness and a hint of cheese. It's the kind of meal that feels like a hug from a Peruvian grandmother. I love how the sauce clings to every shred of chicken. Serve with olives and hard-boiled eggs for a truly authentic experience.
Peruvian Grilled Chicken Skewers with Ají Verde Sauce
Welcome to the vibrant streets of Lima, where the aroma of chargrilled chicken and spicy ají verde fills the air. These succulent skewers, marinated in a zesty blend of lime, garlic, and ají amarillo, are a staple of Peru's anticucho culture. The chicken emerges from the grill with a smoky char, its juices locked in, while the creamy ají verde sauce adds a bright, herbaceous kick. Serve with crispy potatoes and a sprinkle of fresh cilantro for a truly authentic Peruvian experience that will transport your taste buds straight to the heart of South America.
Peruvian Aji de Gallina
Aji de Gallina is the ultimate Peruvian comfort food, a creamy, mildly spicy chicken stew that hugs you from the inside out. Tender shredded chicken bathed in a velvety sauce of aji amarillo, evaporated milk, and walnuts, served over fluffy white rice with boiled potatoes. The first time I tried it in Lima, I was struck by its perfect balance of heat and richness. The aji amarillo brings a fruity, gentle burn, while the walnuts add a subtle earthiness. This dish is a staple in Peruvian homes, often enjoyed on Sundays with family. Now you can recreate this heartwarming classic in your own kitchen. It's surprisingly easy and incredibly rewarding.
Peruvian Grilled Chicken Skewers with Ají Verde Sauce
These Peruvian chicken skewers, marinated in a punchy ají panca and soy sauce mixture, capture the smoky, tangy spirit of anticuchos, but with chicken instead of beef heart. As you grill them, the aroma of cumin and garlic fills the air, evoking the bustling street stalls of Lima. The bright, creamy ají verde sauce—blended from fresh ají amarillo, cilantro, and lime—cools the smoke and adds a vibrant kick. Perfect for a summer cookout, these skewers are juicy, charred, and irresistible. Serve with grilled corn and boiled potatoes for a true Peruvian feast.
Peruvian Grilled Chicken Skewers with Aji Verde
Transport yourself to the bustling streets of Lima with these succulent grilled chicken skewers, marinated in a vibrant blend of ají panca, soy sauce, and garlic, then grilled to perfection. Served with a creamy, spicy ají verde sauce that cuts through the richness and adds a burst of fresh flavor. The chicken is tender and juicy, with a smoky char from the grill, while the sauce brings a bright, herby kick. This dish is a staple of Peruvian anticuchos culture, often enjoyed as a street food snack. Now you can recreate that magic at home, impressing your family and friends with authentic Peruvian flavors.
Peruvian Aji de Gallina
Aji de Gallina is Peru's ultimate comfort food – shredded chicken bathed in a creamy, golden sauce infused with aji amarillo, garlic, and walnuts. The richness of evaporated milk and Parmesan melts into a velvety embrace, while the subtle heat of the yellow chili peppers warms you from within. Served over fluffy white rice with boiled potatoes and olives, each bite is a symphony of textures and flavors. This dish tells the story of Peru's diverse culinary heritage, blending indigenous ingredients with Spanish influences. It's the kind of meal that feels like a hug from a Peruvian grandmother, simple yet profoundly satisfying.