Peruvian Chilli Chicken

This is a recipe from Peru and is typically made from very hot green Aji peppers. These are likely to be unobtainable locally, so use any chilli you can get and adjust the quantity and whether they are seeded on not to suit your personal taste.


For 1 Continued...
1 chicken breast 30 gm breadcrumbs
200 ml chicken stock 100 ml milk (see notes)
2 tbspn oil 2 tbspn passata
100 gm onion (prepared weight) 40 gm walnuts
½ tspn garlic 25 gm parmesan
1 or 2 chillies salt & pepper to taste



  1. Heat the oil in a flame proof casserole or heavy pan and cook the onion and garlic over a low to medium heat until the onion is golden.
  2. Stir in the breadcrumb and milk mixture.
  3. Stir in the chilli and passata mixture.
  4. Stir in the walnut pieces.
  5. Season to taste and cook, stirring regularly, for 5 min.
  6. Add the chicken, parmesan cheese and the reserved stock, bring to a simmer and cook until the sauce is quite thick.


  1. Serve with boiled potatoes.
  2. Tradionally this may be served with black olives and even a sliced hard boiled egg.


The standard milk can be replaced with Evaporated milk.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
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The finished meal