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Peruvian Rotisserie Chicken

by Walther Adrianzen

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Warning: Chef Walther's Peruvian-style roasted chicken may ruin you for all other chicken. Juicy and tender on the inside with a delicious blend of spices on the outside, it's the two sauces the chicken comes with that take it other the top: an herby green sauce and a bright, creamy aji amarillo aioli. Served with herb-roasted fingerling potatoes and coleslaw on the side, this dish ticks all the comfort food boxes.

Nutritional facts

Protein

43g

Carbs

35g

Calories

730kcal

Fat

49g

Ingredients

Veg, Pepper, Aji amarillo, Seedless, Cola, Fingerling Potatoes, Chicken Thigh, Canola and Olive Oil Blend, Oregano, Carrots, Red Onion, Rosemary, Black Pepper, Cumin, Cilantro, Garlic, White Wine Vinegar, Light Soy Sauce, Kosher Salt, Monosodium Glutamate, Jalapeno Peppers, Cabbage, Mayonnaise, Red Cabbage, White Wine, Canola Oil, Italian Parsley, Bay Leaf

Contains eggs, wheat, soybeans.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 352 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Lyn · 08/31/25

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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.

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