“Fricase” de Pollo or Peruvian Chicken Fricassee

Yield: 4-6


  • 1 small red onion
  • 1 TBSP tomato paste
  • 4 or 6 pieces of chicken (whatever you like the best)
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. Garlic paste
  • 2 Tbsp. Peruvian Aji Amarillo
  • 1 Teaspoon ground cumin
  • ¼ cup white wine
  • Salt and pepper
  • 1 cup chicken broth
  • ¼ cup minced fresh parsley
  • 1 egg
Categories: ,




  1. Heat the oil in a saucepan and seared the chicken for both sides. Reserve the chicken in a bowl.
  2. In the same pot add the onion, and sauté until translucent, about 5 minutes.
  3. Add tomato paste, Peruvian aji amarillo, garlic, and cumin.
  4. Add wine, stir, and let it cook for a couple of minutes.
  5. Bring the chicken back and arrange all the pieces.
  6. Add broth and bring to a boil, cover the pot and simmer for about 15 minutes. Season with salt and pepper, to taste.
  7. In a bowl beat well the egg with half the parsley and pour it all over the chicken. Stir and turn off. Sprinkle remaining parsley.
  8. You can serve this dish with a side of rice, potatoes, vegetables, or pasta.