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.
Recipe by PERU DELIGHTS at