Andean Chicken Fritters -Chicharrones Andinos de Pollo

These tasty fritters make wonderful nibbles, a delicious appetizer or even a nice, light entree. The quinoa gives them an extra layer of texture -and a nutritional boost-, and makes them fancy and modern.

My brother, Roberto Cuadra, came up with this recipe, which he serves with finely shredded and fried green plantains. To complete the dish he adds a few avocado slices, maybe some roasted eggplant, and aji amarillo mayonnaise. I like to serve these fritters with passion fruit syrup, or candied rocoto, but I also love to buy those amazing jars containing artisanal habanero pepper jelly to drizzle over the chicken. I warn you… this is hot stuff (but so good)!

Vary this recipe to suit your taste. Instead of chicken use pork or fish. Use quinoa in any color you want (but I really think the white one looks better). Serve sweet potatoes or regular potatoes instead of plantains. Make tartar sauce or serve with Hoisin sauce for an Eastern flavor. Or just mix lime juice with salt and 5 spice powder for a different taste.

Andean Chicken Fritters -Chicharrones Andinos de Pollo
Recipe type: Appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1.5 lb skinless chicken breast
  • Salt and pepper
  • 2 garlic cloves, mashed
  • 2 tablespoons finely chopped parsley, divided
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 1 ½ cups all-purpose flour
  • 2 lightly beaten eggs
  • 1 cup cooked quinoa
  • 1 cup vegetable oil
  • 1 cup mayonnaise
  • 1 tablespoon ají amarillo paste
  • 1 tablespoon lime juice
  • 1 tablespoon capers, chopped
  • Fried plantain strings, to garnish (optional)
  1. Cut the chicken in slices (about 2 inch long and ¾ inch thick).
  2. Season with salt and pepper. Add garlic, half the parsley, mustard, and lemon juice. Mix, cover, and marinate in the fridge for one hour.
  3. Put the flour in one bowl, the eggs in another one, and the quinoa in a third one.
  4. Dip each chicken in flour, then eggs, and then quinoa. Put in a plate.
  5. Heat the oil in a saucepan over medium heat.
  6. Fry the chicken, a few pieces at a time, turning once until golden all around (about 5 minutes). Transfer to a plate covered with paper towels to drain the oil.
  7. Combine the mayonnaise, ají amarillo paste, lime juice, capers, and the remaining parsley in another bowl. Season with salt and pepper, and stir.
  8. Serve the fritters with the sauce on the side and garnish with a few plantain chips.



  1. Made this last night – very, very tasty. However, 1 cup of cooked quinoa was not enough to coat.

    • Glad you liked the fritters, Tamar. The quinoa layer is thin, that´s why one cup should be enough, but you may add more if you like it like that. Thanks for visiting!

  2. Buenas Tardes,
    sus recetas solo estan en ingles, pues se ven super ricas:)
    lamentablemente mi ingles no es muy bueno, para hacerlas:(
    Saludos desde Alemania

    Ana Maria

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