Peruvian Pollo con Papas seasoned with Olive Oil and Olives

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AI generated by analucia Dinner, Peruvian cuisine
Servings Difficulty Prep time Cook time Total time
4 Intermediate 15 min 60 min 75 min

Savor the homely warmth of Pollo con Papas, imbued with the essence of Peruvian flavors.

Did you know?

Did you know that Peru hosts the largest variety of potatoes in the world, with over 3,000 different types?

Embark on a culinary journey to the heart of the Andes with this vibrant Peruvian Pollo con Papas, a rustic and hearty dish that celebrates the traditional flavors of Peru. Imagine the bustling markets of Lima, where the scents of citrus, cumin, and herbs fill the air. Our interpretation uses luscious olive oil and briny aceitunas (olives) to elevate the humble papa (potato) and succulent pollo (chicken) into a meal that echoes with the history of Spanish colonial influence, seamlessly blended with indigenous practices.

Pollo con Papas finds its roots in the fusion of New World and Old World ingredients - a testament to Peru's rich cultural melange. The golden potatoes, indispensable to Andean diets for centuries, are masterfully cooked with chicken, which was introduced by the Spaniards. Olive oil and olives add a layer of flavors reminiscent of Mediterranean coasts, expertly integrated into Peruvian cuisine. It's a dish that sings the song of cultural exchange, a melody that continues to evolve in kitchens across Peru.


Gather the following bountiful ingredients from the pantry and fridge to assemble our Pollo con Papas, a dish worthy of a family feast or a convivial gathering with friends.

Olives in this dish not only add a distinct flavor but also represent the Spanish culinary influence on Peru. Olive oil, a staple in Mediterranean cuisine, has found its way into Peruvian cooking, adding a smooth, fruity depth to many traditional dishes.

  • 4 large potatoes (papas), peeled and quartered
  • 4 chicken thighs (pollo), skin-on and bone-in
  • 2 tablespoons of olive oil (aceite)
  • 8 green olives (aceitunas), pitted and halved
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of dried oregano
  • 1 bay leaf
  • 250 ml of chicken stock
  • Salt and pepper to taste
  • Fresh cilantro, chopped for garnish


Follow these carefully crafted steps to recreate the festive spirit and tantalizing flavors of a Peruvian kitchen in your own home.

Marinate the chicken in a mixture of olive oil, lime juice, and spices a few hours in advance for deeper flavor.

  1. Preheat your oven to 180°C (350°F).
  2. Season the chicken thighs with salt, pepper, and cumin.
  3. In a large oven-proof skillet, heat the olive oil over medium-high heat.
  4. Brown the chicken thighs for about 4 minutes on each side, then set aside.
  5. In the same skillet, add the onions and garlic, and cook until soft and translucent.
  6. Add the potatoes, oregano, and bay leaf, stirring to combine with the onions.
  7. Place the chicken thighs on top of the potato mixture and pour the chicken stock over.
  8. Scatter the olives around the chicken.
  9. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
  10. Remove the lid or foil and broil for an additional 5 minutes for a crispier skin on the chicken.
  11. Garnish with fresh cilantro before serving.

Add some extra love

For an authentic touch, serve with a side of rice and a spoonful of Peruvian salsa criolla.

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