Online Cooking Class - Peruvian Comfort Classics

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$ 39 Per person

75-minute class hosted on Zoom. Tax included.

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What You’ll Do

Master Peruvian classics from your kitchen.

In this online cooking class, Chef Legina will show you how Latin culinary techniques blend with indigenous ingredients for a modern twist! Learn to tame Peruvian spices and flavors.

You'll learn how to perfectly spice chicken the Peruvian way and pair it with flavorful basmati or jasmine rice. Top off the evening with plantains soaked in coconut milk and brown sugar and cool off with your choice of an alcoholic or non-alcoholic pina colada chiller. Discover how to find the right balance of heat with the cooling elements of cilantro for unforgettable contrast. Book your spot today!


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
Details
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 2 to 0 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 20 minutes
  • Labels Adult, BBQ, Beginner, Fun, Latin

Ingredients


For Plantains in Coconut Milk:

  • Ripe plantains (fresh or frozen)
  • Olive oil
  • Zanzibar Zest spice blend
  • Coconut milk
  • Brown sugar
  • Shaved coconut (toasted)

For Peruvian Chicken:

  • Bone-in, skin-on chicken thighs
  • Olive oil
  • Ground cumin
  • Smoked paprika
  • Garlic powder
  • Salt and black pepper

For Rice:

  • Jasmine rice (or basmati)
  • Chicken broth
  • Fresh cilantro
  • Lime juice
  • Butter
  • Salt

For Green Sauce (Aji Verde):

  • Jalapeño peppers
  • Fresh cilantro leaves and stems
  • Mayonnaise
  • Queso fresco (or feta cheese)
  • Garlic cloves
  • Lime juice
  • Olive oil
  • Salt

For Piña Colada Chiller:

  • Fresh pineapple wedge
  • Frozen pineapple chunks
  • Coconut milk
  • Honey
  • Pineapple juice or water

Kitchen Equipment


  • Skillets
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Spatula
  • Pot with lid or rice cooker
  • Cocktail glasses
  • Blender

Prep Work Details

Make-Ahead Tips: The green sauce (aji verde) can be made up to 2 days in advance and refrigerated. The chicken can be seasoned up to 4 hours ahead of time and refrigerated until ready to cook. For Peruvian Chicken: Pat chicken thighs completely dry with paper towels. Mix cumin, paprika, garlic powder, salt and pepper in a small bowl. Rub spice blend all over the chicken, getting under the skin where possible. Let seasoned chicken rest at room temperature while you prepare other components. For Green Sauce (Aji Verde): Remove stems from jalapeño peppers. Measure out all ingredients. If making ahead, prepare sauce and refrigerate in an airtight container. For Rice: Rinse jasmine rice until water runs clear. Chop fresh cilantro. Juice limes. For Plantains: Cut plantains into pieces. Toast shaved coconut in a dry pan until golden. Measure out coconut milk and brown sugar. For Piña Colada Chiller: Cut fresh pineapple wedge for garnish. Measure frozen pineapple chunks and other ingredients. Chill glasses if desired.

Meet your chef

Chef Legina Shot
Chef Legina Verified Chef

16 reviews

Chef Legina, a seasoned culinary professional with over 20 years of experience, is a Chef Instructor and Private Chef based in St. Louis, MO. With expertise in menu planning, creole cooking, and pastry arts, she leads a boutique bakery while imparting culinary knowledge through hands-on classes and events. Dedicated to excellent customer service, Chef Legine thrives on making a difference in people's lives every day.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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What You’ll Do

Master Peruvian classics from your kitchen.

In this online cooking class, Chef Legina will show you how Latin culinary techniques blend with indigenous ingredients for a modern twist! Learn to tame Peruvian spices and flavors.

You'll learn how to perfectly spice chicken the Peruvian way and pair it with flavorful basmati or jasmine rice. Top off the evening with plantains soaked in coconut milk and brown sugar and cool off with your choice of an alcoholic or non-alcoholic pina colada chiller. Discover how to find the right balance of heat with the cooling elements of cilantro for unforgettable contrast. Book your spot today!


  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
Details
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 2 to 0 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 75 minutes
  • Prep Time 20 minutes
  • Labels Adult, BBQ, Beginner, Fun, Latin

Ingredients


For Plantains in Coconut Milk:

  • Ripe plantains (fresh or frozen)
  • Olive oil
  • Zanzibar Zest spice blend
  • Coconut milk
  • Brown sugar
  • Shaved coconut (toasted)

For Peruvian Chicken:

  • Bone-in, skin-on chicken thighs
  • Olive oil
  • Ground cumin
  • Smoked paprika
  • Garlic powder
  • Salt and black pepper

For Rice:

  • Jasmine rice (or basmati)
  • Chicken broth
  • Fresh cilantro
  • Lime juice
  • Butter
  • Salt

For Green Sauce (Aji Verde):

  • Jalapeño peppers
  • Fresh cilantro leaves and stems
  • Mayonnaise
  • Queso fresco (or feta cheese)
  • Garlic cloves
  • Lime juice
  • Olive oil
  • Salt

For Piña Colada Chiller:

  • Fresh pineapple wedge
  • Frozen pineapple chunks
  • Coconut milk
  • Honey
  • Pineapple juice or water

Kitchen Equipment


  • Skillets
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Spatula
  • Pot with lid or rice cooker
  • Cocktail glasses
  • Blender

Prep Work Details

Make-Ahead Tips: The green sauce (aji verde) can be made up to 2 days in advance and refrigerated. The chicken can be seasoned up to 4 hours ahead of time and refrigerated until ready to cook. For Peruvian Chicken: Pat chicken thighs completely dry with paper towels. Mix cumin, paprika, garlic powder, salt and pepper in a small bowl. Rub spice blend all over the chicken, getting under the skin where possible. Let seasoned chicken rest at room temperature while you prepare other components. For Green Sauce (Aji Verde): Remove stems from jalapeño peppers. Measure out all ingredients. If making ahead, prepare sauce and refrigerate in an airtight container. For Rice: Rinse jasmine rice until water runs clear. Chop fresh cilantro. Juice limes. For Plantains: Cut plantains into pieces. Toast shaved coconut in a dry pan until golden. Measure out coconut milk and brown sugar. For Piña Colada Chiller: Cut fresh pineapple wedge for garnish. Measure frozen pineapple chunks and other ingredients. Chill glasses if desired.
Reviews

Verified guest reviews for other experiences with Chef Legina

Leanna

Leanna

17 Dec 2025

I cooked the most beautiful paella and was so impressed with how it turned out! The class was so wonderful and perfectly tailored to the ingredients I had but also the speed at which my dish was cooking. It was such a wonderful personal experience! I learned so much and all my questions were answered as well as great conversations about our love for food! I highly recommend this class!
Serving the Spanish Summer Review Photo from Online Cooking Class
Serving the Spanish Summer Review Photo from Online Cooking Class 2
Sam

Sam

05 Jan 2026

A fantastic meal and very engaging conversation! Cooking polenta is now very much on my radar!
Teresa

Teresa

19 Dec 2025

We had an amazing girls holiday evening with our chefs! They could not have been more accommodating or sweet- food was delicious and an adventure for all of us!! 10/10 recommend and will use again. Thanks so much !
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