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READY IN: 1hr 40mins
Recipe by realbirdlady

A spicy stew from the Andes. This recipe is from

Ingredients Nutrition


  1. When working with the rocotos, use gloves and be careful not to wipe your eyes or face. They are very hot!
  2. Soak the rocotos in boiling water with lemon juice for half hour. Drain and discard water.
  3. Cover bottom of a medium size pan with chicken pieces seasoned with salt and pepper.
  4. Layers the rest of ingredients: onions, cassava, rocotos, potatoes, cabbage, red pepper and oregano leaves. Repeat layers in the same order. Season each layer with salt and pepper.
  5. Pour beer to cover and cook, covered for 40 minutes.
  6. Serve with parsley sauce and huancaína sauce.

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