Aji de Gallina is a classic Peruvian comfort food: tender, shredded chicken simmered in a creamy, mildly spicy sauce made from aji amarillo chiles, bread, and evaporated milk, then finished with a shower of salty Parmesan. It works because the sauce is rich without being heavy, and the gentle heat of the aji amarillo is balanced by the sweetness of the milk and the nutty depth of the cheese. Served over boiled potatoes and rice, it’s a hearty, homey dish that feels special enough for a Sunday dinner.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breast or thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) aji amarillo paste (or 2–3 fresh aji amarillo chiles, seeded and pureed)
- 1 tsp ground turmeric
- 1 cup (240 ml) chicken broth, plus more if needed
- 3 slices white bread, crusts removed, torn into pieces
- 1 cup (240 ml) evaporated milk
- 1/4 cup (25 g) grated Parmesan cheese, plus more for serving
- Salt and black pepper, to taste
- 4 hard-boiled eggs, halved, for garnish
- 12 black olives, for garnish
- 1 lb (450 g) yellow potatoes, boiled and sliced, for serving
- Cooked white rice, for serving
Instructions
- Place the chicken in a medium pot and cover with water. Bring to a boil, then reduce to a simmer and cook until the chicken is cooked through, about 15–20 minutes. Remove the chicken, let it cool slightly, then shred it with two forks. Reserve 1 cup (240 ml) of the cooking liquid.
- While the chicken cooks, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the aji amarillo paste and turmeric, and cook for 2 minutes, stirring constantly, to mellow the raw chile flavor.
- In a blender, combine the torn bread, evaporated milk, and 1/2 cup (120 ml) of the reserved chicken cooking liquid. Blend until smooth.
- Pour the blended bread mixture into the skillet with the onions. Add the remaining chicken broth and stir well. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes.
- Add the shredded chicken and Parmesan cheese. Stir to combine and simmer for 5 more minutes, allowing the chicken to absorb the sauce. If the sauce is too thick, add a little more broth or cooking liquid. Season with salt and pepper to taste.
- Serve the aji de gallina over sliced boiled potatoes and rice, garnished with hard-boiled egg halves and black olives. Sprinkle with extra Parmesan if desired.
Tips
- Finding aji amarillo: If you can’t find aji amarillo paste or fresh chiles, substitute with a mix of 2 tablespoons (30 g) of yellow bell pepper puree and 1 teaspoon of habanero or jalapeño paste (adjust to your heat preference). This won’t be exactly the same, but it will give a similar color and a gentle kick.
- Bread type: Use a firm white sandwich bread, like a baguette or Italian bread, for the sauce. Avoid sweet or whole-grain breads, which will alter the flavor.
- Chicken choice: Boneless thighs will yield a moister, more flavorful result, but breasts are leaner and still work well. If using thighs, you may need to cook them a few minutes longer.
- Common mistake: Don’t boil the sauce after adding the milk and bread—it can curdle or become gloppy. Keep it at a gentle simmer and stir often.
Serving Suggestions
Serve aji de gallina with a side of white rice and boiled yellow potatoes, as is traditional. A simple green salad with a lime vinaigrette adds a fresh contrast to the creamy sauce. For a more substantial meal, add a side of sautéed green beans or a corn and avocado salad.
Variations
- Spicier version: Add an extra tablespoon of aji amarillo paste or a finely chopped rocoto chile (if you can find it) for more heat.
- Lighter version: Use low-fat evaporated milk and reduce the Parmesan to 2 tablespoons (20 g). You can also skip the oil and sauté the onions in a little broth.
- Vegetarian version: Replace the chicken with 2 cups (300 g) of shredded firm tofu or a mix of mushrooms (like shiitake and cremini) and use vegetable broth. Cook the mushrooms until they release their liquid and start to brown before adding the sauce.
- Nutty twist: Some families add a handful of ground walnuts or pecans to the sauce for extra richness. Stir in 1/4 cup (30 g) of ground nuts along with the cheese.
Storage and Reheating
Store leftover aji de gallina in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so when reheating, add a splash of broth or water to loosen it. Reheat gently on the stovetop over medium-low heat, stirring frequently, until hot. You can also microwave individual portions in 30-second bursts, stirring in between. Freezing is possible, but the sauce may separate slightly upon thawing; stir well and add a little broth when reheating. Frozen aji de gallina will keep for up to 2 months.
Frequently Asked Questions
What is aji amarillo? Aji amarillo is a yellow-orange Peruvian chile pepper with a fruity, slightly spicy flavor. It’s available as a paste, in jars, or fresh in some Latin markets. If you can’t find it, see the substitution in the Tips section.
Can I use rotisserie chicken? Yes, absolutely. Skip the boiling step and simply shred the rotisserie chicken. Use store-bought chicken broth in place of the reserved cooking liquid.
Why is my sauce lumpy? Lumps usually happen if the bread isn’t blended thoroughly or if you add the bread mixture too quickly to the hot skillet. Blend the bread and milk until completely smooth, and add it slowly while stirring.
Is aji de gallina very spicy? Not typically. Aji amarillo has a mild to medium heat, similar to a jalapeño but fruitier. The milk and bread mellow the spice further. If you’re sensitive to heat, start with less paste and add more to taste.
Can I make it ahead of time? Yes, you can prepare the dish up to 2 days ahead. Let it cool completely, then refrigerate. Reheat gently on the stovetop, adding a little broth to loosen the sauce. The flavors often meld and improve overnight.
What if I don’t have evaporated milk? You can substitute with regular whole milk or half-and-half. Use 3/4 cup (180 ml) of milk plus 1/4 cup (60 ml) of heavy cream for a similar consistency. Avoid using skim milk, as it will make the sauce thinner.
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