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Peruvian Chicken Estofado Pasta

by Walther Adrianzen

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Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

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

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Based on 97 reviews

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

Christine · 06/07/25

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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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