Peruvian Chicken Tampiqueña
Chef Walther’s homage to the tampiqueña tradition leans into Peruvian flavors. Grilled anticucho-marinated chicken is served over fragrant cilantro rice and paired with cheesy enchiladas drenched in huancaína sauce—a creamy, savory blend of ají amarillo, queso fresco, and milk. An additional chimichurri brings extra punch and brightness.
Nutritional facts
Protein
47g
Carbs
59g
Calories
900kcal
Fat
55g
Ingredients
Chicken Thigh, Flour Tortilla, Jasmine Rice, Evaporated Milk, Veg, Pepper, Aji amarillo, Seedless, Canola and Olive Oil Blend, Pepperjack Cheese, Chihuahua Cheese, Sharp Cheddar Cheese, Parmesan Cheese, Queso Fresco, Cilantro, Red Onion, Garlic, Cotija Cheese, Spinach, White Wine, Cracker, Water, Red Bell Pepper, Italian Parsley, Aji Panca Pepper, Red Wine Vinegar, Canned Roasted Red Peppers, Kosher Salt, Orange Juice, Soy Sauce, Salt, Garlic, Canola Oil, Canola Oil, Black Pepper, Oregano, Cumin, Bay Leaf
Contains milk, wheat, soybeans.
Reviews
4.6
Based on 67 reviews
One of my favorite Cook Unity meals to order. There's lots of variety of textures and flavors. It's extra good if you have a few tortilla chips to eat with it.
Kylie · 03/12/26
More Walther Adrianzen's delicious meals
About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
You can find Walther Adrianzen's meals in...
Similar meals you may like