Pollo Al Ajo Estilo Peruano (Peruvian Garlic Chicken)

This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.

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1/2 cup vegetable oil
3 onions, chopped
6 cloves garlic, minced
4 rocoto chiles, seeds and stems removed, minced
1/2 tsp. cinnamon
1 Tbsp. cumin seeds, crushed
1 tsp basil
2 cups peanuts, roasted and coarsely chopped
1/2 cup freshly grated Parmesan cheese
1 chicken (3-1/2 to 4 pounds) poached, meat removed from the bones and chopped
3/4 cup low-fat plain yogurt, at room temperature
freshly ground black pepper
boiled potatoes for garnish


Heat the oil in a large saucepan and saute the onions and garlic until the onions are soft. Add the chiles, cinnamon, cumin, basil, peanuts, cheese and the chicken meat to the saucepan. Fold the ingredients together gently and cook for 10-12 minutes.

Two or three minutes before serving, stir in the yogurt and adjust the seasonings as desired. Serve garnished with boiled potatoes.