Chicken Ocopa recipe served on a plate, by Café Cusco
Sep 24 2026
Restaurants›Café Cusco›Chicken Ocopa Recipe

Chicken Ocopa Recipe

Inspired by Café Cusco
Time40m
Serves4

Sautéed chicken, peanuts, peas and gold potato in cheesy black mint and oregano sauce topped with cilantro & shaved Parmesan

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Ingredients

    Start by washing and peeling the gold potatoes. Cut them into small cubes. Chop the cilantro, mint leaves, and set aside.

  2. 2

    Cook the Potatoes

    In a pot, add water and bring to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and set aside.

  3. 3

    Sauté the Chicken

    In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it rest.

  4. 4

    Prepare the Sauce

    In the same skillet, add the peanuts, peas, chopped mint, and oregano. Stir for 2-3 minutes. Add the cooked potatoes and cheese, mixing well.

  5. 5

    Combine Everything

    Slice the cooked chicken and place it on a serving plate. Pour the peanut and potato mixture over the chicken. Garnish with fresh cilantro and shaved Parmesan.

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