Arroz con pato a la chiclayana (also known as arroz con pato de lambayeque) is a traditional dish originating from the city of Chiclayo. It's usually made with a combination of duck meat, oil, garlic, onions, rice, peas, pumpkin (squash), red peppers, scallions, aji limo peppers, lime juice, and salt.
The garlic, onions, and squash are cooked in oil, then combined with the browned duck meat and water. Once the duck becomes tender it's taken out and the rice, peas, pepper, and coriander are simmered in the cooking liquid. Once cooked, the rice mixture is seasoned with lime juice and served alongside duck meat.
MOST ICONIC Arroz con pato a la chiclayana
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Arroz con pato is a classic Peruvian duck and rice dish, particularly popular in northern cities like Trujillo and Chiclayo. This dish combines seasoned duck meat cooked with rice, which absorbs the rich and flavorful juices from the duck and various seasonings.
To prepare it, the duck is first marinated with a mix of garlic, pepper, cumin, and often beer or chicha de jora. After marinating, the duck pieces are browned in a pan. In another pan, a base or "sofrito" of garlic, onion, aji amarillo (yellow Peruvian chili pepper), and bell peppers is prepared.
MOST ICONIC Arroz con pato
View moreJuane is a traditional meal originating from the Peruvian jungles, consisting of chicken, hard-boiled eggs, and rice seasoned with spices that might include turmeric, oregano, and cumin. The combination of these ingredients is wrapped in waxy bijao leaves (which look like banana leaves) and cooked.
It is common to pair the dish with cassava or boiled bananas. Juanes can be found in traditional restaurants, in markets, or at street vendors. The name juane refers to St. John the Baptist, because the dish is traditionally eaten on the 24th of June, during the feast of San Juan (patron saint of the Amazon).
MOST ICONIC Juane
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Escabeche de pollo is a Peruvian dish consisting of browned chicken pieces covered in pickling sauce. In Peru, escabeche is prepared as a pickled combination of onions, vinegar, honey, and aji peppers. Although fish escabeche is more popular, this dish is made with chicken, and when prepared, it is usually served with rice which soaks up the flavorful acidic sauce.
Before serving, escabeche de pollo can be additionally garnished with olives and pieces of hard-boiled eggs, and it is often served on a bed of lettuce, which results in a very visually-appealing poultry dish.
MAIN INGREDIENTS
Cau cau de pollo is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of chicken, chicken stock, carrots, peas, potatoes, onions, garlic, hot peppers, mint, oil, salt, and pepper. The onions, garlic, and hot peppers are sautéed in oil, seasoned with salt and pepper, and covered with chicken stock.
The mint, carrots, potatoes, peas, and chicken pieces are added to the pot and simmered until the vegetables are tender and the chicken is fully cooked. The dish is traditionally served with Peruvian-style white rice on the side.
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