Tallarines Rojos
If you've got spaghetti, chicken thighs or breast and ripe tomatoes, you're most of the way to this Peruvian chicken: about 65 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Cut the chicken into bite-sized pieces, season with salt and pepper, then brown it in the oil over high heat for about 5 minutes and set aside.
- Finely chop the onion, garlic and carrot and soften them in the same pan for 6 to 7 minutes, then stir in the aji panca and tomato paste and cook for another 2 minutes.
- Blend or grate the fresh tomatoes into a puree, pour it into the pan with the oregano and bay leaf and let it simmer and reduce for about 10 minutes.
- Return the chicken to the sauce, cover and simmer gently for 20 to 25 minutes until the chicken is fully cooked through to 74 degrees Celsius and the sauce is rich and thick.
- Meanwhile cook the spaghetti in well-salted boiling water until al dente, reserving a cup of pasta water before draining.
- Toss the drained pasta with the red sauce, loosening with a little pasta water if needed, then serve topped with grated parmesan and torn fresh basil.
You'll use: Pan · Saucepan · Blender
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
What to serve with Tallarines Rojos
- Anticuchos Beef
- Ceviche Seafood
- Chupe de Camarones Seafood
- Lomo Saltado Beef
Tips & common questions
How long does Tallarines Rojos take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Tallarines Rojos is an original Peruvian recipe developed in-house by Consomee. Photo: Tallarines rojos con pollo.jpg by Jorge Castro Ruso, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.