Huallpa Chupe

Huallpa Chupe

David Loftus

Amarillo Chilli Chicken Soup. Classic chicken broth used to be my most comforting recovery meal when I feel poorly. Until, that is, I tried this soup in the province of Huancayo. It’s warming without being heavy and comes with added pick-me-up and aromas from the amarillo chilli.


Quantity Ingredient
2 tablespoons olive oil
2 large onions, finely chopped or grated
2 yellow peppers, deseeded and very finely chopped or grated
6 garlic cloves, crushed
100g Picante de Huevos, amarillo chilli paste
1 teaspoon ground cumin
4 chicken breasts, skin on
1.2 litre chicken stock
2 large potatoes, peeled and cut into 5cm chunks
1 red pepper, deseeded and cut into large chunks
50g white rice
50g peas
50g broad beans
50g sweetcorn kernels
a small bunch parsley, chopped, to serve
freshly ground black pepper


  1. Heat the olive oil in a large casserole. Add the onion and yellow pepper, and sauté over a fairly high heat for 5–6 minutes until they start to soften and colour. Add the garlic, chilli paste and cumin and stir for 2–3 minutes until the chilli paste starts to separate.
  2. Add the chicken, skin-side down and cook over a high heat for 5–6 minutes until the skin is lightly browned. Turn over the breasts and pour in the stock, then add the potato, red pepper and rice. Season with salt and pepper.
  3. Bring the stock to the boil, then reduce the heat and simmer gently until the chicken is cooked through and the rice is cooked (about 20 minutes). Add the peas, broad beans and sweetcorn and simmer for 3–4 minutes to warm through.
  4. Serve ladled into individual serving bowls, with 1 chicken breast per serving, and sprinkled with plenty of chopped parsley.


  • For true nose-to-tail eating, you can also use a whole chicken for this dish. Cut the chicken into pieces (legs, thighs, wings, breasts), cooking everything as above. This time, though, add the carcass to the pot, too. When everything is cooked, remove the carcass to a plate. Pick off every piece of meat you can find on the carcass and reintroduce the meat to the soup. Discard the carcass bones and serve the soup as before.
Martin Morales
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