Name: peruvian chicken stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 1 lb boneless chicken thighs or breasts, cut into chunks; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 yellow bell pepper, chopped; 1 teaspoon ground cumin; ½ teaspoon turmeric (or aji amarillo paste); ½ teaspoon paprika; Salt and black pepper, to taste; 1 cup low-sodium chicken broth; ¼ cup evaporated milk (or unsweetened almond milk); 2 tablespoons grated parmesan cheese (optional); 1 boiled egg, sliced (for serving); Cooked rice or quinoa, for serving; Chopped parsley or cilantro, for garnish

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Peruvian chicken stew is more than a comforting dish — it’s a quiet return to the kind of cooking that helped me heal.

Hi, I’m Amanda. I’m 50 now, but I started cooking as a kid beside my grandmother. We didn’t follow recipes — just instinct, care, and what we had in the pantry.

Years later, life got loud. I worked full-time, raised kids, and cooked only to survive the day. But in my late twenties, I returned to the kitchen. Not because I had to — but because I needed grounding.

That’s how HealthyMealRecipe was born. Simple meals that helped me feel like myself again. Now with Lina beside me, we test every recipe in a real kitchen, for real life.

This one? It’s nourishing, cozy, and full of that slow, steady kind of comfort. We hope you love it too.

Why You’ll Love This Peruvian Chicken Stew

Peruvian chicken stew is the kind of meal that earns a permanent spot in your weeknight rotation. It’s creamy, comforting, and full of bold flavor — but without the hours of chopping, roasting, or fussing.

Simple Ingredients, Big Flavor

With garlic, cumin, and a hint of turmeric or aji amarillo, this stew delivers rich, Peruvian-inspired taste using ingredients you already have. A splash of evaporated milk and a little parmesan take it from simple to silky.

One Pot. No Drama.

Everything comes together in one pot, which means fewer dishes and more quiet time after dinner. It’s ready in about 40 minutes, but tastes like it simmered all day.

Freezer-Friendly and Picky-Eater Approved

Whether you serve it over rice or spoon it straight from the bowl, this stew keeps well and tastes even better the next day. The creamy texture and mild heat make it a winner with kids, too.

If you’re craving more bold-meets-cozy flavors, this Mexican Chicken and Rice Bake brings that same warm, satisfying energy to the table.

Ingredients You’ll Need

This Peruvian chicken stew is built on simple, flavorful ingredients that come together into something deeply comforting. Here’s everything you need to make it — plus a few flexible swaps if you’re working with what you’ve got.

Flat lay of Peruvian chicken stew ingredients on marble

The Basics

1 lb boneless chicken thighs or breasts, cut into chunks
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 yellow bell pepper, chopped
1 teaspoon ground cumin
½ teaspoon turmeric (or aji amarillo paste if you have it)
½ teaspoon paprika
Salt and black pepper, to taste
1 cup low-sodium chicken broth
¼ cup evaporated milk (or unsweetened almond milk)
2 tablespoons grated parmesan cheese (optional but amazing)
1 boiled egg, sliced (for serving)
Cooked rice or quinoa, for serving
Chopped parsley or cilantro, for garnish

These ingredients bring out the bold, creamy flavor that makes Peruvian chicken stew so satisfying — especially on cold or busy nights.

Smart Swaps & Tips

Dairy-free? Use unsweetened almond or oat milk instead of evaporated milk, and skip the parmesan.
More heat? Aji amarillo paste adds kick and deeper color if you can find it.
No thighs? Chicken breast works fine — just don’t overcook it.
Want it richer? A touch of cream or coconut milk gives extra body without masking the core flavor of the Peruvian chicken stew.

How to Make Peruvian Chicken Stew

This comes together in one pot and under 45 minutes. Here’s how to bring this cozy meal to life.

Sauté the Onion

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes, until it softens and starts to turn golden.

Sautéing onions for Peruvian chicken stew

Add Garlic and Bell Pepper

Stir in the minced garlic and chopped yellow bell pepper. Cook for 3–4 minutes, until the pepper softens and everything smells amazing.

Garlic and yellow pepper for Peruvian chicken stew

Add Spices

Sprinkle in the cumin, turmeric (or aji amarillo), paprika, salt, and black pepper. Stir constantly for 1 minute to toast the spices without burning them.

Spices for Peruvian chicken stew being stirred

Add Chicken and Brown It

Add the chicken chunks to the pot. Stir to coat with spices, and cook for 5–7 minutes, until lightly browned on all sides.

Chicken simmering for Peruvian chicken stew

Simmer with Broth

Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and let it simmer for 20–25 minutes, until the chicken is fully cooked and tender.

Chicken simmering in broth for Peruvian chicken stew

Stir in Milk and Cheese

Remove the lid. Stir in evaporated milk (or almond milk) and parmesan. Let it cook for another 5 minutes, uncovered, until the sauce thickens slightly.

Finishing Peruvian chicken stew with milk and parmesan

Serve and Garnish

Spoon the stew over warm rice or quinoa. Top with sliced boiled egg and a sprinkle of parsley or cilantro. Serve hot.

Peruvian chicken stew served on a rustic plate

Why This Peruvian Chicken Stew Works

This Peruvian chicken stew is simple to make, deeply comforting, and surprisingly balanced. Here’s why it works — and why it keeps showing up on my dinner table.

The Spices Bloom, Not Burn

Toasting the cumin, turmeric, and paprika in olive oil helps them release their flavor without overpowering the dish. That quick moment in the pan brings a warm depth that lingers.

Yellow Bell Pepper Sweetens the Pot

It’s not just for color — the yellow bell pepper softens the overall flavor, adds a gentle sweetness, and rounds out the heat from the spices.

The Chicken Stays Juicy

Browning the chicken first, then letting it simmer slowly, keeps it tender. Thighs especially stay flavorful, but even breasts can work if you don’t rush them.

Evaporated Milk Creates Creamy Comfort

Just ¼ cup of evaporated milk gives the stew body and silkiness without making it too heavy. It’s cozy, not cloying — perfect for a weeknight meal.

Parmesan (Optional, but Wonderful)

A little parmesan at the end brings everything together. It’s not traditional, but that umami boost makes a quiet difference.

If you like cozy dinners like this, you might love this Mexican Chicken and Rice Bake too — it’s hearty, easy, and perfect for family nights..

Easy Variations to Make It Yours

This Peruvian chicken stew is flexible — just like your week. Whether you’re out of an ingredient, cooking for food sensitivities, or just craving something new, here’s how to make it work for your life.

Vegetarian Twist

Swap the chicken for canned chickpeas or cubed potatoes. Add them after sautéing the vegetables and simmer until tender. The spices and creamy base still shine without the meat.

Make It Spicy

Love a little heat? Stir in a full tablespoon of aji amarillo paste, or add a pinch of cayenne with the cumin. It transforms the stew into a bold, fiery bowl of comfort.

Dairy-Free or Paleo

Substitute coconut milk or unsweetened almond milk for the evaporated milk, and skip the parmesan. You’ll still get a rich, satisfying texture with a clean finish.

Meal-Prep Friendly

This dish reheats beautifully. Make a double batch, portion it into containers, and enjoy cozy, ready-to-go lunches all week. Hold off on adding the egg or fresh herbs until serving.

Picky-Eater Approved

Cut back on the paprika and pepper if your kids prefer milder flavors. You can always add extra spice to your own bowl later with a swirl of hot sauce or crushed chili flakes.

If you need more adaptable dinner ideas like this, try the Crockpot Southwest Chicken — it’s slow-cooked, bold, and built for busy nights.

Common Mistakes and How to Avoid Them

Even the coziest Peruvian chicken stew can go sideways if a few small details get rushed. Here’s how to keep yours flavorful, creamy, and just right.

Using Dry Chicken

Overcooking or cutting the chicken too small can lead to dryness. Stick with thighs if possible, and simmer gently until just cooked through. Patience pays off.

Skipping the Bell Pepper

It’s not just for color — yellow bell pepper adds a natural sweetness that softens the spice and rounds out the whole dish. Don’t leave it out unless you really have to.

Overheating the Milk

High heat can cause the milk or cheese to separate and turn grainy. Lower the heat before adding them, and stir gently to keep the texture creamy and smooth.

Not Seasoning in Layers

If you wait until the end to add salt, your stew might taste flat. Salt a little at each stage: with the veggies, the chicken, and the broth. That layering builds depth.

Rushing the Simmer

Cutting the simmer short can leave the chicken tough and the flavors undeveloped. Give it 20–25 minutes with the lid on — your patience will be rewarded.

For another feel-good chicken dinner that rewards slow simmering, try this Chicken Pot Pie with Cream of Chicken Soup — it’s old-school comfort with modern shortcuts.

Frequently Asked Questions

What is Peruvian chicken stew?

Peruvian chicken stew is a creamy, spiced dish made with chicken, aji amarillo or turmeric, garlic, and sometimes evaporated milk. It’s inspired by the traditional aji de gallina and is known for being comforting, bold, and easy to adapt.

What is the national dish of Peruvian chicken?

The most famous national chicken dish in Peru is pollo a la brasa — a rotisserie-style marinated chicken. But when it comes to stew, aji de gallina holds a special place in Peruvian hearts, often influencing dishes like Peruvian chicken stew.

What is the yellow sauce that goes with Peruvian chicken?

The yellow sauce is usually made with aji amarillo paste — a spicy, fruity yellow pepper — blended with milk, cheese, garlic, and bread or crackers to thicken. It’s both creamy and bold, and forms the base of dishes like aji de gallina and many versions of Peruvian chicken stew.

If you love this kind of spice-meets-comfort profile, the Spicy Chipotle Chicken Soup brings a smoky heat you might enjoy next.

What is aji de gallina made from?

Aji de gallina is traditionally made with shredded chicken, aji amarillo, garlic, onions, evaporated milk, and bread or nuts to thicken the sauce. It’s usually served over rice with a boiled egg and olives — much like how Peruvian chicken stew is enjoyed today in homes across the world.

You’ve Got This

If tonight’s been long and your energy low, this stew isn’t just dinner — it’s a quiet win. You brought flavor to the table. You made something that feels like home.

And maybe tomorrow will still be busy and loud and full of dishes. But for now? You stirred, you tasted, you showed up. That’s more than enough.

Here’s to meals that hold us — and the hands that make them.

Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.