Pollo a la Huancaina

Pollo a la Huancaina


This recipe is a riff off the traditional “Papas a la Hauncaina” – a classic Peruvian dish, consisting of potatoes in a spicy cheesy sauce, topped with olives and hard-boiled egg. The original dish is a delicious appetizer or side – lacking the veggies and protein needed for it to be a stand-alone balanced meal. This take on a classic incorporates chicken and vegetables so you can eat it as a main course, while meeting your nutritional needs. Feel free to add whatever else you like – the sauce is the main attraction. You can add boiled potatoes, pasta, rice, etc.




  • 4 chicken breasts (cut into strips)
  • 2 cups cauliflower florets
  • 1 medium onion (diced)
  • ½ cup microgreens (garnish)

Ingredients (sauce only):

  • 1 cup queso fresco
  • ½ cup milk
  • 2 garlic cloves, minced
  • 1 teaspoon Aji paste
  • 1 tablespoon of citrus juice (lime preferred, lemon or orange a suitable alternative)
  • 2-3 saltines


  1. In a blender, combine the cheese, milk, garlic, chile, and citrus juice. Blend until smooth. Add the saltines as a thickening agent, to desired consistency. Continue to blend until smooth.
  2. Coat a pan with olive oil, add the onions and cauliflower, cooking until the onions become slightly transparent.
  3. Add the chicken, stirring in the pan until cooked through (about 10 minutes).
    Remove from heat and transfer to a shallow dish.
  4. Pour the sauce over the chicken, cauliflower, onion blend.
  5. Serve!

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