Liquid error: Could not find asset snippets/storepickup.liquid

Papas A La Huacaina




2. Aji cheese sauce

3. Olives



1. Red Onion

2. Tomato

3. Baby potatoes

4. Coriander

5. Spinach

6. Egg



  1. Thoroughly wash the spinach and pat dry with a tea towel.

  2. Bring a pot of salted water to the boil. Cut the baby potatoes in half, add them to the water along with the whole eggs and boil for 8 minutes then strain.

  3. Season the skin side of your chicken thighs. Using a large pan, splash some of your preferred oil and place the chicken skin side down along with the potatoes flesh side down. Put the pan on a medium/low heat and leave contents to golden up.

  4. Add spinach and olives to a bowl and dress with olive oil and lime juice, ensuring not to add the lime juice too early prior to serving as the acidity will break down the leaves.

  5. Thinly slice the onion and dice the tomatoes and coriander.

  6. Heat the cheese sauce in a small pot over a medium/low heat. We do not want to cook the sauce anymore - heat it enough just to warm it through.

  7. Peel the boiled eggs, doing this under cold water stops the cooking process and allows the shell to come off easily. Slice the egg.

  8. To plate up, place the salad as the base of the dish and add the sliced egg, then the chicken in the centre of the plate. Pour the cheese sauce over the chicken, add the egg in halves and season with salt and pepper to taste.



Vegetarian/vegan: Smoked sweet potato is been provided. Heat in the oven at 210 for 10 minutes. Vegans leave out the cheese sauce.

Pescatarian: Barramundi or a similar white fish is provided. Sear in pan as per the recipe but note it will take less time to cook than the chicken.

For downloadable pdf version, click here.