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Pollo al Sillao – Peruvian Chicken in Soy Sauce

peruvian chicken in soy sauce pollo al sillao recipe

This recipe for chicken in soy sauce will please (almost) everyone. Juicy chicken thighs marinated in soy sauce, garlic, lime juice, and “roasted” to perfection. Some people serve it as a starter but it’s perfect as a filling main course. 

Getting all of the ingredients together for this recipe is the time-consuming part but let me assure you that it’s worth the effort. Most of the ingredients on the list are easy to find and kitchens around the world will have the majority of items already in the pantry. 

While you should marinate the meat for an hour, this dish won’t take long to cook because we’re going to fry the thighs. Roast chicken takes a lot longer and well, it’s a matter of preference, but the result is not necessarily better (at least for this recipe – if you want Peruvian roast chicken, we have a recipe for that). And who doesn’t love fried chicken?

What about garlic, ginger, peppers, soy sauce, lime juice, and cumin? Sound good? 

Everything goes in the same pot and the flavors infuse to create something special. 

close up of marinated chicken pieces in soy sauce

Leave the skins on the thighs as this adds to the flavor. And don’t be afraid of chicken skin, it’s nutritious, and even better, it turns deliciously crispy when cooked. You could substitute chicken breasts for the thighs but it’s best to stick with the traditional main ingredient.

The soy sauce in this pollo al sillao recipe comes from the Asian influence in Peruvian food. And it gives that salty, tangy, umami flavor to an already flavorful dish. I think the finished dish is quite inviting and will definitely get a chorus of approval from your family or dinner guests. 

This internationally influenced Peruvian dish is served with rice (of Chinese influence) and potatoes (of Peruvian origin). Let’s get cooking!

And if you like the taste of Peruvian chicken dishes, make sure to try marinated grilled chicken with creamy ají verde sauce.

Ingredients

ingredients
chinese peruvian influenced pollo al sillao with rice
Print Recipe
5 from 1 vote

Pollo al Sillao – Chicken in Soy Sauce

The ingredients are basic: chicken, soy sauce, limes, ginger, rice, potatoes, and garlic. But the taste is anything but basic. Apart from the marination time, this is a quick-to-prepare popular Peruvian dish with Chinese flavor influences.
Prep Time15 mins
Cook Time20 mins
Waiting time1 hr
Total Time1 hr 34 mins
Course: Appetizer, Main Course
Cuisine: Peruvian
Keyword: Asian Peruvian, chicken, Chinese Peruvian, fried chicken
Servings: 4
Calories: 772kcal

Ingredients

For the chicken

  • 4 chicken thighs with skin, 1.2 Kg.
  • 5 chives
  • 1 red bell pepper
  • 1 ginger root 3 cm, grated
  • 3 garlic cloves
  • 4 tablespoons soy sauce Kikkoman
  • 2 tablespoons oyster sauce
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon pepper
  • 1 tablespoon honey
  • 2 tablespoons oil corn, soy, etc.
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch

For the garnishes

  • 1 cup rice
  • 3 tablespoons oil
  • 1 clove garlic
  • 1 1/2 teaspoon salt
  • 2 1/4 cups water for rice
  • 4 yellow potatoes
  • 8 cups water for the potatoes
  • 1 tablespoon sesame seeds roasted

Instructions 

  • For the chicken:
  • The first stage is the preparation of the chicken marinade. In a small bowl, mix the grated ginger, crushed garlic, soy sauce, oyster sauce, lime juice, honey, cumin, and pepper. Stir until all ingredients are thoroughly combined. Cut the thighs into two parts, the rump, and the thigh. Put the chicken in a glass bowl.
    step 1 preparing marinade
  • Dress the chicken pieces with the marinade that you prepared and rub it into the skin. Put a lid on the container, and store it in the refrigerator for thirty minutes to an hour. This will give the chicken the flavor of the dressing. If you are in a hurry, you can skip these wait times.
    step 2 drub chicken pieces with marinade
  • Wash the pepper. Remove the stem, seeds, and veins. Then cut into thick sticks about 5 cm long, by 0.8 cm wide. Wash the chives. Cut about 0.4 cm from the root and discard. Then cut the rest of the chives into 5 cm sticks.
    step 3 cut was peppers and chives
  • Remove the chicken from the refrigerator and turn the stove to medium-high heat. Once it is hot, add the oil, then the chicken pieces. Chicken pieces should be placed skin side down, i.e., directly attached to the pan so that they brown better. Cook for about five minutes on each side.
    step 4 brown chicken in pan in oil
  • Dissolve the cornstarch in the broth
    step 5 dissolve cornstarch in oil
  • Add the broth, salt, pepper, and chives, cut into strips, to the pot. Stir with a wooden spoon or paddle. Cook covered for an additional five minutes, and turn off. You will notice that we have not added salt to the preparation, because soy sauce usually contains a lot of salt. This will depend on the brand you use. Taste the chicken when it’s finished, adding an extra pinch of salt if necessary.
    step 6 add broth and vegetables to pot
  • For the garnishes:
  • Turn on the stove, over medium heat. Then, in a small pot, place the oil, the garlic clove, and the pinch of salt. Stir, and then add the rice (Remember to pre-rinse the rice to remove excess starch). Cook for about two minutes.
    step 7 rice in small pot
  • Add all the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes till the surface of the rice is dry.. Then, change to a low heat (minimum), and cover the pot. Continue cooking for a further seven minutes. Then turn off. The rice will be ready.
    step 8 cook rice low heat
  • Place eight cups of water, with a teaspoon of salt, on the stove over high heat. Meanwhile, peel the potatoes. As soon as you peel them, immediately place them in the pot of boiling water to prevent them from browning. Cook covered for about fifteen minutes until soft. You can test by poking them with a toothpick. Turn off the stove, drain the excess water, and cut the potatoes into slices about 2 cm wide.
    step 9 boil potatoes
  • Plating: Place a cup of rice with a few slices of potato, soy sauce and vegetables, and chicken over the rice, sprinkled with sesame seeds. If you want, you can add some chives on top.
    step 10 accompaniments to chicken sillao dish

Nutrition

Nutrition Facts
Pollo al Sillao – Chicken in Soy Sauce
Amount Per Serving
Calories 772 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 111mg37%
Sodium 2364mg103%
Potassium 1181mg34%
Carbohydrates 80g27%
Fiber 6g25%
Sugar 7g8%
Protein 28g56%
Vitamin A 1086IU22%
Vitamin C 76mg92%
Calcium 103mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
peruvian pollo al sillao recipe
Peruvian Food Lover
Eat Peru

Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here

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Reader Interactions

Comments

  1. Ale B

    November 15, 2021 at 1:38 am

    Hi,
    The flavors in this dish were really great. The only issues I ran into were the cook times. 15 minutes of total cook time for the chicken wasn’t enough, I needed at least another 15 minutes for the meat to be fully cooked.

    Again great recipe!!

    Reply

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