
Peruvian Chicken Estofado Pasta

For Chef Walther’s estofado, seared chicken thighs are simmered in a tomato and red wine braise brimming with carrots, peas, and the smoky heat of aji panca—a Peruvian chili pepper. It’s served over spaghetti, with a cheesy, creamy huancaína sauce on the side. This is comfort food with serious flair.
Nutritional facts
Protein
46g
Carbs
80g
Calories
820kcal
Fat
37g
Ingredients
PAIR-Estofado Braising Liquid, Adrianzen, Veg, Pepper, Aji amarillo, Seedless, Chicken Bouillon, Cracker, Water, Aji Panca Pepper, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Oregano, Red Onion, Plum Tomato, Garlic Powder, Evaporated Milk, Black Pepper, Cumin, Tomato Paste, Garlic, Sugar, Onion, Red Wine, Kosher Salt, Queso Fresco, Cotija Cheese, Green Peas, Carrots, Monosodium Glutamate, Italian Parsley, Spaghetti
Contains milk, wheat.
Reviews
4.2





Based on 97 reviews
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...