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aji de gallina recipe

 

Aji de Gallina Recipe – Creamy Peruvian Chicken Stew

Traditional Aji de Gallina—Peru’s beloved creamy chicken stew made with aji amarillo peppers, walnuts, and tender shredded chicken. Comforting, rich, and full of authentic flavor!

What Is Aji de Gallina?

Aji de Gallina is a classic Peruvian dish made with shredded chicken in a rich, creamy sauce flavored with aji amarillo peppers, cheese, bread, and walnuts. Served over rice and potatoes, it's a comforting and flavorful staple in Peruvian home cooking.

Why You’ll Love This Recipe

  • Traditional Peruvian comfort food
  • Creamy and mildly spicy with unique flavor
  • A great way to use leftover chicken
  • Easy to make with simple ingredients
  • Ideal for weeknight dinners or meal prep

Ingredients

For the Chicken:

  • 1 lb (450g) chicken breast or thighs, cooked and shredded
  • 1 bay leaf
  • Salt and pepper to taste

For the Sauce:

  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2–3 tbsp aji amarillo paste (adjust to taste)
  • 2 cloves garlic, minced
  • 3 slices white bread, soaked in ½ cup evaporated milk
  • ½ cup walnuts or pecans
  • ¼ cup grated Parmesan cheese
  • ¼ cup evaporated milk (more as needed)
  • ¼ cup chicken broth
  • Salt and pepper to taste

To Serve:

  • Steamed white rice
  • Boiled potatoes
  • Hard-boiled eggs, sliced
  • Black olives, optional
  • Fresh parsley, chopped

How to Make Aji de Gallina – Step-by-Step

Step 1: Cook and Shred the Chicken

Boil the chicken with a bay leaf, salt, and pepper until tender (about 15–20 minutes). Shred and set aside. Reserve ¼ cup of the cooking broth.

Step 2: Prepare the Sauce Base

In a skillet, heat oil and sauté the onion until soft. Add garlic and cook 1 more minute. Stir in the aji amarillo paste and cook for 2–3 minutes until fragrant.

Step 3: Blend the Creamy Sauce

Blend soaked bread, nuts, and cheese with milk and chicken broth until smooth. Add this mixture to the skillet.

Step 4: Combine Chicken and Sauce

Add shredded chicken to the sauce. Cook on low heat for 5–10 minutes, stirring until thickened and creamy. Season with salt and pepper.

Step 5: Serve

Serve over white rice and boiled potatoes. Garnish with sliced hard-boiled eggs, black olives, and fresh parsley.

Tips for Perfect Aji de Gallina

  • Use aji amarillo paste for authentic flavor (available in Latin stores or online)
  • Adjust creaminess with more evaporated milk or broth
  • For extra richness, add a bit of butter or cream cheese
  • Use leftover rotisserie chicken to save time

Serving Suggestions

  • Serve alongside Peruvian-style rice
  • Add a side of salsa criolla (onion relish)
  • Pair with a Pisco Sour for a full Peruvian meal experience

FAQs

Q: What is aji amarillo?
A: Aji amarillo is a bright yellow Peruvian chili pepper with mild heat and a fruity flavor. It's key to many Peruvian dishes.

Q: Can I make this dish ahead?
A: Yes! Aji de Gallina reheats very well and can be stored in the fridge for up to 3 days.

Q: Can I freeze Aji de Gallina?
A: It's best fresh, but you can freeze it for up to 1 month. Reheat gently and add milk to restore creaminess.

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