Aji de Gallina is a beloved Peruvian comfort food: shredded chicken simmered in a creamy, mildly spicy sauce made from aji amarillo peppers, bread, and evaporated milk, thickened with walnuts and Parmesan. It is served over boiled potatoes and rice, and its rich, nutty, and slightly sweet flavor makes it a weeknight favorite that feels special. This version uses accessible ingredients and clear steps so you can make it at home with confidence.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts (about 3 large)
- 4 cups (960 ml) water
- 1 medium onion, halved
- 2 cloves garlic, smashed
- 1 tsp (5 g) salt, plus more to taste
- 3 slices white bread, crusts removed (about 3 oz / 85 g)
- 1 cup (240 ml) evaporated milk
- 3 tbsp (45 ml) vegetable oil
- 1 medium red onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1/4 cup (60 g) aji amarillo paste (see Tips for substitution)
- 1/2 cup (60 g) walnuts or pecans, finely ground
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp (5 g) ground turmeric (optional, for color)
- Salt and black pepper to taste
- 6 yellow potatoes (about 1.5 lb / 680 g), boiled and sliced
- 3 large eggs, hard-boiled, peeled, and quartered
- 12 black olives (such as botija or kalamata)
- Cooked white rice, for serving
Instructions
- Place the chicken breasts, water, onion halves, smashed garlic, and 1 tsp salt in a large pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, about 20 minutes. Remove the chicken to a plate and let cool slightly. Strain and reserve the broth (you will need about 2 cups / 480 ml).
- While the chicken cooks, soak the bread in the evaporated milk in a small bowl for 10 minutes. Then transfer the bread and milk to a blender and puree until smooth. Set aside.
- When the chicken is cool enough to handle, shred it into bite-sized pieces. Set aside.
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped red onion and cook, stirring, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Add the aji amarillo paste and turmeric (if using) to the skillet. Cook, stirring, for 2 minutes to deepen the flavor. The paste will darken slightly.
- Reduce the heat to low. Pour in the bread-milk mixture and stir well. Add 1 cup (240 ml) of the reserved chicken broth. Stir in the ground walnuts and Parmesan cheese. Cook, stirring constantly, until the sauce thickens to a creamy consistency, about 5 minutes. If it seems too thick, add more broth, a few tablespoons at a time.
- Add the shredded chicken to the sauce. Stir to coat and simmer gently for 5 minutes to heat through. Season with salt and pepper to taste. The sauce should be thick and creamy, not runny.
- Serve immediately over sliced boiled potatoes and a scoop of white rice. Garnish with hard-boiled egg quarters and black olives.
Tips
- Aji amarillo paste: If you can’t find it, substitute 2 tablespoons of a milder red pepper paste (like ajà panca or even tomato paste) mixed with 1 teaspoon of smoked paprika and a pinch of cayenne. The flavor will be less fruity and spicy but still delicious.
- Bread type: Use a sturdy white sandwich bread (like French or Italian loaf) for a thicker sauce. Avoid sweet or heavily flavored breads. If you only have whole wheat, it will work but may alter the color.
- Consistency: The sauce should coat the back of a spoon. If it gets too thick after standing, thin it with a little reserved broth or milk when reheating.
- Don’t overcook the chicken: Boiling the chicken too long makes it dry. Use a thermometer to stop cooking exactly at 165°F (74°C).
Serving Suggestions
Serve aji de gallina hot over boiled yellow potatoes and white rice. A side of steamed green beans or a simple green salad with lime vinaigrette balances the richness. For a traditional touch, add a few slices of avocado and a sprinkle of fresh parsley.
Variations
- Spicier: Add 1 finely chopped rocoto pepper or a teaspoon of red pepper flakes along with the aji amarillo paste.
- Dairy-free: Replace the evaporated milk with unsweetened oat milk or coconut milk, and omit the Parmesan or use a vegan alternative. The sauce will be slightly less creamy but still good.
- Chicken thighs: Use boneless, skinless thighs for a juicier result; they take about the same time to cook.
- Add peas: Stir in 1/2 cup (80 g) of frozen peas during the last 5 minutes of simmering for extra color and sweetness.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools; add a splash of milk or chicken broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in 30-second bursts. For longer storage, freeze the stew (without the potatoes and eggs) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use rotisserie chicken? Yes, skip the boiling step and use about 4 cups (500 g) of shredded rotisserie chicken. Replace the chicken broth with store-bought low-sodium chicken broth.
What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It is sold as a paste or whole in Latin markets. The paste is the most convenient form for this recipe.
Can I make it ahead of time? Yes, the stew tastes even better the next day as the flavors meld. Prepare it up to 2 days ahead, store in the refrigerator, and reheat gently. Add the boiled potatoes and eggs just before serving.
Is aji de gallina very spicy? No, it is mildly spicy. The aji amarillo adds warmth and depth, not intense heat. If you are sensitive, start with 2 tablespoons of paste and adjust from there.
Can I freeze aji de gallina? Yes, freeze the chicken and sauce (without the potatoes and eggs) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, adding a little broth to loosen the sauce.
What can I use instead of walnuts? Ground pecans or almonds work well. If you have a nut allergy, omit them and add an extra slice of bread to thicken the sauce.
Related
- Rasgulla Recipe Easy Method for Soft Spongy Bengali Sweets
- Rasgulla Recipe Step by Step (Soft & Spongy)
- Rasgulla Recipe with Condensed Milk
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).