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Peruvian(ish) chicken and crushed green potatoes

By October 31, 2020No Comments

Nico Reynolds from Lil Portie, a Caribbean pop-up restaurant loved for its fresh, innovative dishes, is back with a peruvian shredded chicken recipe that’s easy and delicious…


I lived in a Peruvian neighbourhood for two years, and I’ll never get over the diversity of the dishes to come from one nation. A region with a mountain range declining all the way to the seas, with deserts and plains in between, a place where the indigenous populations met Europeans and mixed with Asian influences, and in later years, Spanish, Russian, Japanese and Chinese influences left their echos in this land.

I started speeding up this recipe by shredding the chicken, cutting marinating time and immersing the flavours into it quicker. I like to use it as basic idea in Peruvian food.

Shredded Peruvian Chicken with green sauce and crushed potatoes

Serving 4 – 6

For the crushed potatoes

8 medium potatoes

3 table spoons of Salt


Season the water with the Salt

Simmer the potato in a pot until fork tender

Allow the potatoes cool

With the underside of a pan or plate crush the potatoes to form a disc

In preheated oven (200c)  place the potatoes on a tray and seasoning with a drizzle of olive oil and black pepper.

Roast for 30-35 mins until crispy flipping halfway through.

For the green sauce

3 jalapeño (Remove the seeds for milder heat )

2 spring onions

Handful of coriander

50g of mayo

Juice of one lime

20g parmesan

Salt and pepper to taste


Blend together

For the chicken

4 -6 chicken breasts or thigh cooked & shredded

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of oregano

4 garlic cloves (minced)

4 tablespoon of olive oil,

Juice of one lime

2 tablespoons of tomato paste

100ml of chicken stock


Add the olive oil and place a pan on a medium heat

Add the garlic and cook for 2-4 minutes

Add the spices, stock and tomato paste the reduce for 4-6 minutes

Stir in the chicken

And combine until mixture has thickened

Finish with the lime juice

Top the crushed potatoes with the chicken and dash the plate with the sauce