Let me be honest: chicken has never been a “wow” food for me.
If there’s steak on the menu, I’m usually ordering it. So when people first told me, “You have to try the chicken in Lima,” I nodded politely and assumed it was hype.
That all changed when I started to try different chicken dishes in Peru. That’s when I realized Lima does not play about chicken.
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More than a cheap protien to add to a plate, Peru’s chicken dishes are perfected with technique.
1. Pollo a la Brasa.
If Peru had a national comfort food mascot, it would be pollo a la brasa.
Everybody loves a good rotisserie chicken, but pollo a la brasa brings it to another level.
This whole chicken is marinated in spices, garlic, soy sauce, and herbs, then slowly roasted until the skin is crisp and smoky and the meat is perfectly juicy. It’s usually served with fries, salad, and the chicken restaurant’s signature sauce.
There are two main styles. Al carbón is cooked over charcoal, giving it a deeper smoky flavor while a la leña is cooked with wood fire.
Both are excellent, but people passionately debate this like sports teams.
Two of our go-to spots are Tori Pollería and Pardos Chicken. Tori is casual while Pardos is more polished.
This is a go-to dish that works for any occasion.
2. Causa de Pollo
Causa de pollo is treated more like an appetizer or side dish but it is filling enough the be a main meal, too. It’s easy to find at any Peruvian restaurant, a classic that is a must-try.
Causa is made with the creamy yellow Peruvian potato mashed with lime juice, aji amarillo, oil, and salt as well as mayonaise. It’s filled with shredded chicken and topped with avocado, and sometimes other creamy sauces. It is presented in layers, which results in a perfectly balanced end result.
Peru is known for having a massive variety of potatos. The yellow potato used in causa is extra creamy. The texture alone makes this dish unique.
For me, this is one of my favorite dishes in Peru.
3. Aji de Gallina
Aji de gallina is one of Peru’s most famous traditional meals.
It’s shredded chicken in a creamy sauce made from aji amarillo, bread, milk, cheese, walnuts, and spices. It’s served with rice, potatoes, and boiled eggs.
Manuel loves this dish. It’s one of his favorites.
Me? I think it’s Peru’s most overrated chicken dish.
When it’s good, it’s comforting and rich. When it’s average, it’s heavy and forgettable.
That said, there are great versions at El Rincón Que No Conoces, José Antonio, and Bodegón.
Just don’t be surprised if you love it more than I do.
4. Estofado de Pollo
I first had estofado de pollo at Manuel’s grandma’s house in Lima.
We had just eaten aji de gallina but while putting extra food back into the fridge Manuel found estofado in a container for left overs. He scooped a little bit onto a small plate and asked me to try it. That bite was one of the most memorable bites of food I’ve ever had. I was completely wow’ed!
Estofado de pollo is a stew made with tomatoes, onions, garlic, carrots, potatoes, peas, and spices, and bone-in chicken. It’s slow-cooked until all of the flavors begin to melt together.
I usually lean toward estofado de res, but in my book this chicken version is Peru’s top chicken dish.
If you ever get invited into a Peruvian home and this is what’s served, you’re lucky.
5. Pollo Broaster
Last but far from least, broaster.
Peruvians are convinced “broaster” is an English word, which makes the dish delicious, funny and endearing.
It’s basically fried chicken. Pressure-fried, crispy, golden, and usually served with fries and sauces.
We even tried it at KFC in Peru!
The Peruvian twist is more sauces, fries instead of mashed potatoes and gravy, and a slightly different seasoning.
Honestly, I preferred U.S. KFC, but I loved the experience. Different country, same love for crispy chicken. Just interpreted differently: call it cultural exchange through breadcrumbs.
Here, chicken is smoked, stewed, layered, fried, and perfected.
From street food to home kitchens to polished restaurants, it’s everywhere for a reason.
