I got this recipe from a Peruvian grandmother when I told her how much I loved Peru when I traveled there. A very authentic, simple, and delicious Peruvian meal. Use up to 8 pieces, or 4 to 5 pounds, of any chicken parts you prefer--breasts, thighs, and/or legs. Serve with rice.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken pieces in a container; pour enough soy sauce on top to cover. Refrigerate and marinate for about 24 hours, the longer the better.

  • Heat a large pan over medium-high heat. Remove chicken from soy sauce and cook until crisp, 3 to 4 minutes per side. Remove chicken and let rest. Cook and stir onion in the pan until translucent, about 5 minutes.

  • Return chicken to the pan. Mix 1 cup cola with cornstarch in a small bowl and pour into the pan. Pour in enough of the remaining cola to cover the chicken. Bring to a boil, then lower heat and simmer, covered, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Pour some of the soy sauce marinade into the pan. Heat thoroughly, taste, and adjust seasoning if needed.

Editor's Note:

Nutrition data for this recipe includes the full amount of soy sauce. The actual amount consumed will vary.

Nutrition Facts

287 calories; 11.9 g total fat; 73 mg cholesterol; 2775 mg sodium. 20 g carbohydrates; 24 g protein; Full Nutrition