Why side dishes make Peruvian chicken special

Peruvian chicken (pollo a la brasa) is one of the country’s most representative dishes and a true icon of Peruvian food. It stands out not only for its smoky and juicy flavor, but also because it always comes with side dishes that transform it into a complete experience. These are not just a small detail:

• They enhance the flavor of the chicken.
• They provide textures that balance the meal.
• They combine tradition and creativity in a single dish.

In reality, Peruvian chicken is never enjoyed alone; its side dishes turn it into a true gastronomic ritual that is part of the daily life of millions of Peruvians.

History of Peruvian chicken (Pollo a la brasa)

Pollo a la brasa was born in 1950 at La Granja Azul in the city of Lima, when Swiss immigrant Roger Schuler, facing bankruptcy and with hundreds of unsold chickens, decided to cook them whole over charcoal. His ingenuity turned a difficulty into a unique gastronomic opportunity. 

With the help of his fellow countryman Franz Ulrich, a mechanical engineer, he designed Peru’s first planetary rotisserie, which allowed dozens of chickens to be roasted evenly. Thus, an improvised solution became the creation of the most beloved dish in Peru and a symbol of national cuisine.

Classic side dishes for Peruvian chicken (Pollo a la Brasa)

French fries (the Peruvian classic)

French fries are the most traditional side dish for Peruvian chicken. Crispy on the outside and soft on the inside, they form the perfect duo with the chicken. Their popularity is such that most pollerías (chicken restaurants) in the country serve this dish with a generous portion of fries.

Chaufa Rice (Arroz chaufa)

In Peru, it's common to pair Peruvian chicken with chaufa rice. Made with chopped sausage, red bell pepper, eggs, soy sauce, and green onions, this dish is delicious on its own, but when combined with Peruvian chicken, it's an explosion of flavors. This Peruvian dish was influenced by Chinese techniques and ingredients.

Green Rice

Green rice is a soft and aromatic side dish that pairs perfectly with Peruvian chicken. Its characteristic color comes from blending fresh herbs like cilantro, spinach, or basil, which balance the juicy, salty flavor of the chicken. Besides standing out on the table for its vibrant tone, it adds a fresh and special touch to the dining experience.

Fried Yuca

If you're looking to substitute fries, fried yuca is a great idea. Enjoy it cut into sticks as a side for Peruvian chicken. Some even find it tastier than fries. First, you'll need to boil the yuca for 10 to 15 minutes before frying.

Fried Plantains

If you enjoy sweet and salty flavor combinations, fried plantains are perfect with Peruvian chicken. When you fry the plantains, you'll notice them caramelize and turn golden. Their crunchy, sweet flavor perfectly balances the taste of pollo a la brasa.

Simple Salad

Choose this side if you prefer a healthier option. A simple salad with cucumber and avocado, diced cucumbers and avocado, a bit of chopped cilantro, lime juice, olive oil, and salt. It also adds freshness to the main dish.

Must try accompaniments: sauces and extras

If Peruvian chicken is the star, sauces are its best allies. In any Peruvian pollería you’ll find a table full of jars and containers inviting you to taste, mix, and repeat. It’s not just a detail: sauces make each bite unique and allow each diner to personalize their experience.

Yellow chili sauce

This is the most traditional sauce. Mild in heat but intense in flavor, it is made with blended yellow chili pepper, a touch of oil, and salt. It enhances the juicy flavor of the chicken and is ideal for those who enjoy moderate spiciness.

Rocoto cream

For the daring, this sauce made with red rocoto is the star accompaniment. Its intense heat balances the chicken’s fat and boosts every bite. It is usually prepared with fresh cheese, milk, and crackers to give it creaminess.

Mustard

Mustard adds a tangy, fresh flavor that balances the richness of the chicken. Many diners prefer it on its own or combined with mayonnaise or ketchup, creating unique combinations that enhance every bite.

Homemade mayonnaise

In Peru, mayonnaise is often served homemade: thick, creamy, and with a slight garlic flavor. Many use it as a base to mix with chili or ketchup, creating new sauces right at the table.

Ketchup

A classic that is always present. It is often mixed with mayonnaise to make the popular “golf” sauce, much loved in Peruvian chicken restaurants.

The art of mixing

Part of the Peruvian experience is playing with the sauces. It is common to see diners mixing several on the same piece: a bit of chili with mayonnaise, ketchup with mustard, or rocoto cream with mayonnaise. This custom makes every plate a personalized and unrepeatable experience.

Drinks to pair with Peruvian chicken

Inca Kola (the iconic drink)

Inca Kola is Peru’s most iconic drink and the inseparable partner of Peruvian chicken. Its sweet, bubbly flavor makes it the soda most loved by Peruvians, even competing directly with Coca Cola. In almost every pollería, a bottle of Inca Kola is a must to go with this traditional dish.

Chicha morada

A traditional Peruvian drink made from purple corn. Historically consumed in pre-Inca ceremonies, this beverage is prepared by boiling purple corn with cinnamon and cloves. Besides being sweet and very healthy, it’s the perfect companion for Peruvian chicken.

Wine and sangria

Some of the best wines to pair with Peruvian chicken include light red and white wines. Sangria is a more festive option to share with a group.

Lemonade

An iced lemonade cleanses the palate and adds freshness, especially on hot days.

Modern side dishes and fusions

In recent years, Peruvian chicken has crossed borders and with it, its side dishes have been reinvented.

Native potatoes

Some pollerías offer Andean native potatoes instead of regular fries. Each variety brings a different color and flavor, usually served with sauces like huancaína or rocoto.

Sautéed quinoa

Quinoa, Peru’s superfood, is a healthy alternative to rice. Sautéed with vegetables, it makes for a light and nutritious side dish.

Peruvian desserts that complete the experience

Although not direct side dishes, Peruvian chicken is often finished with a typical dessert like suspiro a la limeña or mazamorra morada. Sweet, soft, and very Peruvian.

Where to eat the best Peruvian chicken (Pollo a la brasa)?

Peruvian chicken is present in almost every city in the country, from the most traditional pollerías to modern chains that have become part of everyday life for Peruvians. If you visit the country, here are some emblematic places to enjoy it:

In Lima

• Granja Azul: The founder of pollo a la brasa, with locations in Ate (Santa Clara) and San Isidro.
• Pardos Chicken: Branches in Miraflores and Av. Javier Prado (San Borja).
• Norky’s: One of the most popular chains, present in districts like Ate, Miraflores, and La Victoria.

In provinces

• Cusco: Los Toldos Chicken (corner of Calle Almagro 171 and Calle San Andrés), famous among tourists and locals.
• Chiclayo: Hebrón Restaurant and Grill (Av. José Balta 605), an excellent option in northern Peru.

Fun facts about Peruvian chicken

• Peruvian Chicken Day is celebrated every third Sunday of July. Many pollerías nationwide offer special promotions and discounts.
• Peruvians are fans of Peruvian chicken: we enjoy more than 60 million a year.
• Nutritionists recommend it for its healthy and accessible protein.

The popularity of Peruvian chicken is no isolated fact: Peru as a whole is recognized as a world-class gastronomic destination. Proof of this are the World Travel Awards 2025, which reaffirm the greatness of Peruvian cuisine globally.
 

Frequently Asked Questions

Is it common to serve Peruvian chicken with rice in Peru?

Yes, although fries are more traditional, many pollerías offer options like chaufa rice or green rice as variations.

Are desserts part of the Peruvian chicken experience?

Yes, although not direct side dishes, in many pollerías the meal usually ends with typical desserts like mazamorra morada or suspiro a la limeña.

Is Peruvian chicken considered fast food in Peru?

Yes, although it is more nutritious than many fast food options, it is served quickly and affordably across the country.

Can Peruvian chicken be paired with beer?

Yes, Peruvian beer is a popular choice among adults, especially local brands like Cusqueña or Pilsen Callao.

Which side dishes do foreign tourists prefer the most?

They usually go for fries, Inca Kola, and chicha morada, as these are the most representative of the Peruvian experience.

How much does a Peruvian chicken with side dishes cost in Peru?

On average, a whole chicken with fries and salad costs between 60 and 70 soles, depending on the restaurant.

Which sauce is most requested for Peruvian chicken?

Homemade mayonnaise and yellow chili sauce are the most consumed, although everyone customizes their plate by mixing different sauces.

How long does it usually take to prepare an order of Peruvian chicken?

In most pollerías, an order takes 10 to 15 minutes to be ready, depending on the amount ordered and demand. During peak hours (such as Sundays at noon), the wait may be longer.

Peruvian chicken is not just a dish: it is an experience that combines tradition, flavor, and culture. Its side dishes, from classic fries to the freshness of salad or the unique spark of Inca Kola, turn every bite into an unforgettable memory. Trying these side dishes not only enhances the flavor of the chicken but also invites you to experience an essential part of Peruvian identity.

Do you want to enjoy Peruvian chicken like a true local? Try these side dishes and share this guide with those planning to visit Peru. The experience will be unforgettable!