Aji de Gallina is a classic Peruvian dish of shredded chicken in a creamy, spicy sauce made with aji amarillo peppers, walnuts, and cheese, served over boiled potatoes and rice. The sauce gets its rich texture from blended bread and evaporated milk, which also tames the pepper’s heat. This version balances the traditional flavors with practical steps for a reliably smooth, restaurant-quality result at home.
Ingredients
- 3 lb (1.4 kg) bone-in, skin-on chicken breast halves
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) aji amarillo paste (or 2 fresh aji amarillo peppers, seeded and minced)
- 4 slices white bread, crusts removed, torn into pieces (about 2 cups / 100 g)
- 1 cup (240 ml) evaporated milk
- 1/2 cup (60 g) walnuts, finely ground
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp ground turmeric
- Salt and black pepper to taste
- 4 medium Yukon Gold potatoes (about 1.5 lb / 680 g), boiled and sliced
- 3 large eggs, hard-boiled, halved
- 12 black olives (kalamata or botija)
- Cooked white rice, for serving
Instructions
- Place the chicken in a large pot and cover with water by 1 inch (2.5 cm). Bring to a boil, then reduce to a simmer. Cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, about 20–25 minutes. Remove the chicken and let it cool slightly. Reserve 2 cups (480 ml) of the cooking broth and discard the rest.
- When the chicken is cool enough to handle, shred the meat, discarding skin and bones. Set aside.
- In a blender, combine the torn bread and evaporated milk. Let soak for 5 minutes, then blend until smooth. Set aside.
- In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the aji amarillo paste and turmeric. Cook for 2 minutes, stirring constantly, until fragrant.
- Add the bread-milk mixture and the reserved chicken broth. Stir well and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the ground walnuts and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the shredded chicken to the sauce. Simmer for 5 minutes more, allowing the chicken to absorb the flavors. Adjust seasoning if needed.
- Serve immediately over sliced boiled potatoes and a scoop of white rice. Garnish with hard-boiled egg halves and black olives.
Tips
- Substitute for aji amarillo: If you can’t find aji amarillo paste, use 2 tablespoons of yellow curry powder mixed with 1 teaspoon of smoked paprika. This will change the flavor profile but still give a warm, spicy note.
- Make it ahead: The sauce can be made a day in advance and refrigerated. Reheat gently on the stove, adding a splash of broth or milk if it’s too thick.
- Common mistake: Don’t boil the sauce after adding the cheese—it can curdle. Keep it at a gentle simmer and stir frequently.
- Bread choice: Use a sturdy white bread like French or Italian. Avoid sweet breads like brioche, which will make the sauce too sweet.
Serving Suggestions
Serve aji de gallina with steamed white rice and boiled yellow potatoes (or Yukon Gold). A side of sliced avocado and a simple green salad with lime vinaigrette balances the richness. For a traditional touch, add a few leaves of fresh lettuce under the potatoes.
Variations
- Vegetarian version: Replace the chicken with 3 cups of shredded firm tofu or a mix of mushrooms and zucchini. Use vegetable broth instead of chicken broth.
- Spicier version: Add 1 teaspoon of finely chopped fresh rocoto pepper (or habanero, if you dare) along with the aji amarillo. Adjust to your heat tolerance.
- Nut-free version: Omit the walnuts and add 2 tablespoons of unsalted butter or a splash of heavy cream to maintain richness.
- Cheese swap: Use queso fresco or a mild feta instead of Parmesan for a tangier sauce.
Storage and Reheating
Store leftover aji de gallina in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits; add a few tablespoons of chicken broth or milk when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until warmed through to 165°F (74°C). You can also microwave individual portions in 30-second intervals, stirring between. Freeze the stew (without the potatoes and eggs) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, thighs are more forgiving and stay moist. Cook them to 165°F (74°C) and shred as directed.
What is aji amarillo paste? It is a smooth paste made from Peruvian yellow chili peppers. It’s sold in Latin grocery stores or online. If unavailable, use the curry-paprika blend mentioned in the tips.
Why is my sauce grainy? Graininess usually comes from the walnuts not being ground finely enough or the cheese not melting fully. Pulse the walnuts in a food processor until they resemble fine sand, and add the cheese slowly while whisking.
Can I make this dairy-free? Yes, use unsweetened almond milk or oat milk in place of evaporated milk, and a dairy-free cheese alternative. The texture will be slightly thinner, so add an extra slice of bread to compensate.
Is this dish very spicy? Aji amarillo has a moderate heat—similar to a mild jalapeño. The milk and cheese mellow it further. For a milder version, use only 2 tablespoons of paste.
Can I skip the potatoes? Absolutely. Many people serve aji de gallina over rice only. If you skip the potatoes, you might want to add a bit more salt to the sauce to compensate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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