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CookPilot/Gallery/High Protein

High Protein

Recipes in this category

Arequipa-Style Pork Adobo

Arequipa-Style Pork Adobo

A classic Sunday breakfast from Arequipa’s picanterías. Pork slowly braises in chicha de jora, ají panca, and onion until tender in a deep, tangy red broth made for soaking up with bread. Bold, brothy, and deliberately slow-cooked.

Lima-Style Pork Adobo

Lima-Style Pork Adobo

A Lima-style pork stew built on red wine vinegar and ají panca, dark red and properly saucy. The pork turns tender beneath a tangy, spiced, deeply savory coating, while white rice and sweet potato catch every bit of the thick adobo. Bold, homey, and made for digging in with a spoon.

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100 min

Tacna-Style Pork Adobo

Tacna-Style Pork Adobo

An emblematic dish from Tacna, dark, tangy, and deeply spiced. Pork marinates for hours with chilies, vinegar, garlic, and turmeric before slowly braising until tender in an intense sauce. Hearty picantería cooking that rewards patience.

Aeropuerto

Aeropuerto

A chifa classic where fried rice and noodles land in the same wok. Loose rice, noodles, chicken, egg, and bean sprouts come out steaming, deeply savory, and properly stir-fried without turning heavy or clumpy. Hearty, streetwise, and dangerously easy to keep eating.

Peruvian Seafood Aguadito

Peruvian Seafood Aguadito

A hearty Peruvian green soup with deep seafood flavor. Cilantro perfumes a broth filled with rice, potato, vegetables, and generous seafood cooked just at the end. Hot, comforting, and lightly thickened, every ladle feels like a complete meal.

Peruvian Duck Aguadito

Peruvian Duck Aguadito

A deeply comforting northern Peruvian green soup. Duck is browned and slowly cooked with cilantro, chilies and dark beer, then rice, yellow potatoes and peas join the pot for a hearty, fragrant broth built for generous spoonfuls.

Peruvian Fish Aguadito

Peruvian Fish Aguadito

A steaming, green coastal aguadito with plenty of body. Cilantro leads a broth filled with rice, potato, corn, and peas, while the fish goes in at the end so it stays tender and intact. Comforting like a soup and filling like a main course, this is the kind of lunch that calls for a big spoon.

Peruvian Chicken Aguadito

Peruvian Chicken Aguadito

A green Peruvian criollo soup defined by cilantro and rice. The broth is aromatic and full-bodied, with tender chicken, potatoes, and vegetables in that distinctive space between a soup and a stew.

Amazonian Creamy Doncella Fish Stew

Amazonian Creamy Doncella Fish Stew

A deeply home-style Amazonian fish stew. Browned doncella finishes in a creamy bread, milk and sweet-chili sauce scented with sacha cilantro and regional spices. Fried bellaco plantain completes this hearty, distinctly Amazonian dish.

Ají de Gallina

Ají de Gallina

A Peruvian criollo classic built around ají amarillo and shredded chicken. The sauce is creamy and silky with gentle heat, served over yellow potatoes with egg, black olives and white rice.

Northern Peruvian Cuy with Potato Ajiaco

Northern Peruvian Cuy with Potato Ajiaco

A festive northern Andean plate of crisp fried cuy with a rich potato ajiaco. Ají panca, ají amarillo, and fresh cheese give the stew its depth, while rice and a sharp onion-and-rocoto salsa complete the traditional serving. Hearty, hot, and the kind of dish that turns lunch into an occasion.

Peruvian Potato Ajiaco

Peruvian Potato Ajiaco

A Peruvian potato stew that turns humble ingredients into pure comfort. Yellow chile, mirasol chile, and huacatay build a thick sauce where some of the potato melts into the broth while the rest keeps its shape, with broad beans, fresh cheese, and milk rounding everything out. Hot, creamy, and generous—the kind of lunch that makes any pot look too small.

Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

A home-style plate of tender meatballs coated in a rich tomato sauce. Hydrated breadcrumbs keep the meat juicy, while browning everything in the same pan builds the kind of savory depth that makes rice, mashed potatoes, or bread feel almost mandatory.

Peruvian Ceviche-Style Wings

Peruvian Ceviche-Style Wings

A crispy wing snack with the bright punch of Peruvian ceviche. Hot and juicy inside, the wings are coated at the last moment with a creamy lime, ají limo, and cilantro sauce that cuts through the frying without killing the crunch. The kind that makes the bowl migrate back toward you.

Soy-Glazed Chicken Wings

Soy-Glazed Chicken Wings

Chifa-style chicken wings, crisp outside and juicy inside, finished in a glossy, lightly sweet soy glaze. Lemon cuts through the saltiness and fresh scallions go on just before serving. Sticky, savory, and made to disappear from the plate by hand.

Buffalo Chicken Wings

Buffalo Chicken Wings

Golden, crisp chicken wings tossed at the last moment in the classic combination of cayenne hot sauce and butter. Baking keeps them practical without losing true Buffalo-wing character: spicy, tangy, glossy, and made to be eaten with your hands.

Beef Heart Anticuchos

Beef Heart Anticuchos

A street-food classic built on beef heart and live fire. Juicy inside and charred at the edges, the skewers carry the deep red punch of ají panca and vinegar, with grilled potato and corn as an inseparable part of the plate.

Arepas with Shredded Chicken

Arepas with Shredded Chicken

Golden, tender arepas filled with juicy shredded chicken. Onion, bell pepper, and tomato build the classic Venezuelan-style filling, while a little yellow ají adds a subtle Peruvian touch without changing its identity. Hearty, practical, and best eaten hot.

Amazonian Arroz Chaufa

Amazonian Arroz Chaufa

An Amazonian chaufa made to come smoking-hot from the wok. Toasted rice picks up the smokiness of cecina and Amazonian chorizo, while ripe plantain, sweet chile, and sacha culantro push the chifa foundation firmly into jungle territory. Bold, loose-grained, and full of contrast, the Amazonian ingredients are not decoration here—they lead the dish.

Classic Arroz Chaufa

Classic Arroz Chaufa

A Peruvian chifa staple built for high heat. The rice stays loose and lightly toasted, with browned chicken, tender egg, and the unmistakable savory backbone of soy sauce, ginger, and scallions.

Beef Arroz Chaufa

Beef Arroz Chaufa

A beef chaufa that tastes of the wok, not just sauce. Juicy browned strips of beef meet loose fried rice, egg, and scallions, with just enough soy sauce, ginger, and sesame to build the chifa backbone. Steaming, toasted, and deeply savory, this is the kind of chaufa meant to be eaten the moment it hits the table.

Pork Arroz Chaufa

Pork Arroz Chaufa

A chifa classic where roast pork takes over the wok. The rice stays loose and toasted, with tender egg, scallions, and the smoky sweetness of pork sharpened by soy and sesame. Juicy, aromatic, and freshly stir-fried, this chaufa has no need to hide under a mountain of sauce.

Seafood Arroz Chaufa

Seafood Arroz Chaufa

A seafood chaufa where the wok matters just as much as the shellfish. The rice stays loose and toasted, the seafood juicy, and the egg tender, with soy, oyster sauce, ginger, and sesame building a chifa backbone without burying the flavor of the sea. Steaming, savory, and made to disappear as soon as it reaches the table.

Chicken Arroz Chaufa

Chicken Arroz Chaufa

The chaufa that defines the Peruvian chifa table. Loose wok-toasted rice, juicy chicken, tender egg, and scallions meet just enough soy sauce, with ginger and sesame lifting the finish. Fast, steaming, and dangerously easy to come back for.

Special Arroz Chaufa

Special Arroz Chaufa

The celebration chaufa of the Peruvian chifa table: loose, toasted rice with juicy chicken, roast pork, shrimp, and tender egg. Soy sauce, ginger, scallions, and a restrained touch of oyster sauce support all three proteins without turning the rice into a dark, soggy mass. Loaded, steaming, and generous, yet still tasting first and foremost of the wok.

Peruvian Tuna Rice

Peruvian Tuna Rice

A practical Peruvian staple of fluffy rice and tuna. Ají panca, carrot, and peas add color and savory depth without turning it into a heavy stew, while the tuna goes in at the end so it stays moist. Simple, filling, and exactly the kind of lunch that makes pantry basics work surprisingly hard.

Peruvian Beef Rice

Peruvian Beef Rice

A home-style Peruvian one-pot rice dish with tender pieces of beef and an onion, tomato, and yellow chili seasoning base that flavors every grain. Carrot and peas round out a simple, filling, deeply savory meal made entirely in one pot.

Peruvian Pork Rice

Peruvian Pork Rice

Northern Peruvian rice cooked in a base of browned pork, chiles, cilantro, and chicha de jora, with vegetables scattered through separate grains. The pork juices soak into the pot and leave the kind of festive depth that makes a restrained serving surprisingly difficult.

Lima-Style Seafood Rice

Lima-Style Seafood Rice

A juicy Lima-style seafood rice built on the bold flavor of Peruvian chiles. Seafood broth soaks into every grain while the shellfish stays tender, with corn, peas, and a fresh finish of cilantro and lime.

Northern-Style Peruvian Seafood Rice

Northern-Style Peruvian Seafood Rice

A northern Peruvian seafood rice, moist and deeply aromatic, where cilantro meets the gentle sweetness of loche squash and the fermented character of chicha de jora. The seafood keeps its bite and briny flavor while a cool salsa criolla brightens every spoonful. Its aroma has a habit of gathering people around the pot before the plates are even ready.

Chiclayo-Style Duck and Rice

Chiclayo-Style Duck and Rice

A Chiclayo classic of green rice and tender duck. Cilantro, loche squash, and chicha de jora build a deep northern Peruvian base that seasons every grain without making the dish heavy.

Peruvian Arroz con Pollo

Peruvian Arroz con Pollo

A Peruvian criollo classic of cilantro-green rice and deeply browned chicken. The rice stays loose and savory, with tender vegetables and a juicy piece of chicken that carries the flavor of the pot. It is the kind of lunch that smells like home the moment you lift the lid.

San Ignacio Wedding Rice with Hen

San Ignacio Wedding Rice with Hen

A festive dish from San Ignacio, Cajamarca: seasoned hen with rice cooked in its own broth, garlic, cumin, and annatto. Traditionally made for weddings and large celebrations, it is fragrant, hearty, and deeply savory.

Asian-Style Fried Rice

Asian-Style Fried Rice

A skillet fried rice that turns yesterday's cold rice into separate, lightly toasted grains. Soft egg, browned ham and crisp-tender vegetables meet soy and sesame without weighing the rice down. It comes together fast, eats like a full meal and has a habit of disappearing straight from the pan.

Arroz Tapado (Peruvian Stuffed Rice)

Arroz Tapado (Peruvian Stuffed Rice)

A home-style Peruvian classic built around fluffy rice and a savory criollo filling. The molded layers hold juicy beef, olives, raisins, and egg, giving every cut the sweet-savory contrast that makes arroz tapado instantly recognizable.

Roast Leg of Lamb

Roast Leg of Lamb

Oven-roasted leg of lamb, deeply browned outside and juicy within, scented with garlic and rosemary. A classic formula that lets the meat lead: few ingredients, well-managed heat, and a proper rest before carving.

Peruvian Amazonian Roast Picuro

Peruvian Amazonian Roast Picuro

An emblematic roast from the Peruvian Amazon, with lean, juicy meat and deep seasoning. Wine, annatto, garlic, and Amazonian cilantro form an aromatic marinade that concentrates in the oven. Bold, festive, and distinctly jungle-born—a dish meant to be served hot and enjoyed slowly.

Peruvian Pot Roast with Mashed Potatoes

Peruvian Pot Roast with Mashed Potatoes

A Peruvian Sunday pot roast made for serving with plenty of gravy. The beef stays tender yet sliceable, surrounded by a dark tomato, ají panca, and wine sauce that runs straight into silky yellow-potato mash. Generous home cooking built for second helpings.

Grilled Beef Short Ribs

Grilled Beef Short Ribs

Cross-cut beef short ribs, steady coals, and salt—little else is needed. Slow cooking over the bone renders the fat while the meaty side finishes browned and juicy. Straightforward, substantial grilling made to arrive smoking at the center of the table.

Avispa Juane

Avispa Juane

A festive Alto Mayo juane, compact, aromatic and deeply satisfying. Rice is mixed with ground pork, beaten egg and mishkina-style seasoning, wrapped around a piece of hen, then cooked inside bijao leaves. An Amazonian parcel built to be opened hungry.

Stir-Fried Bitter Melon with Beef and Black Beans

Stir-Fried Bitter Melon with Beef and Black Beans

A Peruvian-Chinese stir-fry of bitter melon, beef, and fermented black beans in a deeply savory dark sauce. The beef stays juicy, the bitter melon keeps some bite, and potato starch lightly coats everything without turning the dish heavy.

Bandeja Paisa

Bandeja Paisa

Antioquia's iconic platter in all its abundance: creamy beans, rice, ground beef, chicharrón, chorizo, ripe plantain, egg, avocado, and arepa. Many components, each with a clear purpose, come together in one hearty and unmistakably Colombian meal.

Peruvian Bistec a lo Pobre

Peruvian Bistec a lo Pobre

A Peruvian criollo classic that turns “a lo pobre” into a generously loaded plate. Browned, juicy steak, crisp fries, caramelized plantain, and fried egg meet hot rice in a hearty mix of savory flavor, sweetness, and creamy yolk.

Peruvian Breaded Steak

Peruvian Breaded Steak

A Peruvian home-style classic built around thin beef under a deeply golden, crisp crust. Garlic, cumin, and black pepper give it its familiar criollo character while the breading protects a juicy steak underneath. Straightforward, satisfying, and best served straight from the skillet.

Peruvian Griddled Fish Skewers

Peruvian Griddled Fish Skewers

Peruvian coastal fish skewers with onion and bell pepper, seasoned with ají amarillo, lime, garlic, and cilantro. A very hot griddle creates browned edges while keeping the center juicy. Fresh, light, and direct, with the fish firmly in the spotlight.

Grilled Suri Skewers

Grilled Suri Skewers

An emblematic bite from the Peruvian Amazon: grilled suri, crisp outside and buttery within. Garlic and salt are enough to respect its flavor, while a fresh cocona, charapita chili, and Amazonian cilantro salsa cuts through the richness and completes the dish.

Fresh Catalan Butifarra

Fresh Catalan Butifarra

A fresh Catalan pork sausage with a clean, juicy character. Its restrained seasoning lets the pork lead, with a browned casing and tender center. Traditional grilling flavor made at home without unnecessary spices getting in the way.

Northern Peruvian Goat Stew with Rice

Northern Peruvian Goat Stew with Rice

A northern Peruvian stew where tender goat arrives coated in a dark green, fragrant, velvety sauce. Chicha de jora, culantro, and loche build the deep flavor that makes the dish unmistakably northern from the first bite. Once the rice starts soaking up the sauce, saving a portion for tomorrow becomes a surprisingly difficult promise to keep.

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