Aji de Gallina Calories: Lightened-Up Peruvian Classic

Aji de gallina is a beloved Peruvian comfort food: shredded chicken in a creamy, mildly spicy sauce made with aji amarillo peppers, soaked bread, and cheese, typically served over potatoes and rice. This version keeps all the rich, nutty flavor while trimming the calorie load, making it a genuinely useful recipe for those watching their intake without sacrificing taste. By using lean chicken breast, reduced-fat milk, and a lighter cheese, you get a satisfying, protein-packed meal that still feels indulgent.

Ingredients

2 lbs (900 g) boneless, skinless chicken breast
4 cups (960 ml) low-sodium chicken broth
2 slices white bread, crusts removed (about 2 oz / 55 g)
1/2 cup (120 ml) evaporated milk (or whole milk)
3 tbsp (45 ml) aji amarillo paste (or 2 fresh aji amarillo peppers, seeded and chopped)
1 medium red onion, chopped (about 1 cup / 150 g)
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
1/2 cup (40 g) grated Parmesan cheese (or queso fresco, crumbled)
4 oz (115 g) reduced-fat cream cheese (Neufchâtel), softened
1/2 tsp ground turmeric (optional, for color)
Salt and black pepper to taste
6 boiled yellow potatoes, halved (about 1.5 lbs / 680 g)
3 cups (540 g) cooked white rice (from 1 cup / 185 g uncooked)
2 hard-boiled eggs, sliced (for garnish)
12 black olives, pitted (for garnish)

Instructions

Place the chicken breast in a large pot and add the chicken broth. 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 checked with a food thermometer, about 15–20 minutes. Remove the chicken and let it cool slightly. Reserve the broth.
Shred the chicken with two forks and set aside. Strain the broth and keep 2 cups (480 ml) of it.
In a small bowl, soak the bread slices in 1/2 cup (120 ml) of the reserved broth for 5 minutes. Squeeze out excess liquid and set aside.
In a blender, combine the soaked bread, evaporated milk, aji amarillo paste, turmeric (if using), and 1/4 cup (60 ml) of the reserved broth. Blend until smooth. Set aside.
In a large skillet or Dutch oven, heat the vegetable 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.
Pour the blended bread mixture into the skillet. Stir and cook for 3–4 minutes until it thickens slightly.
Add the remaining 1.5 cups (360 ml) reserved broth, the Parmesan cheese, and the cream cheese. Stir until the cheeses melt and the sauce is smooth. Season with salt and pepper to taste.
Add the shredded chicken to the sauce and simmer gently for 10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency. Adjust seasoning if needed.
Serve hot over boiled potatoes and rice, garnished with sliced hard-boiled eggs and black olives.

Tips

Substitute for aji amarillo: If you can’t find aji amarillo paste, use a mix of 1 tbsp yellow bell pepper pureed with 1 tsp habanero or 1/2 tsp cayenne for heat. This changes the flavor slightly but still gives a similar color and spice.
Lighten it further: Use Greek yogurt in place of cream cheese for extra protein and tang, but add it off the heat to avoid curdling.
Common mistake: Don’t overcook the chicken in the sauce; it can become dry. Simmer gently just until heated through.
Make ahead: The sauce (without the chicken) can be made 2 days ahead and refrigerated. Add shredded chicken when reheating.

Serving Suggestions

Serve aji de gallina with steamed white rice and boiled yellow potatoes, as is traditional. A side of sliced avocado or a simple green salad with lime vinaigrette adds freshness. For a low-carb option, serve over cauliflower rice or roasted vegetables.

Variations

Vegetarian: Replace chicken with 2 cups (300 g) of shredded jackfruit or firm tofu, and use vegetable broth. Cook until heated through.
Spicier: Add 1/2 tsp of aji amarillo powder or a chopped rocoto pepper to the sauce for extra heat.
Nutty twist: Add 2 tbsp of ground walnuts or pecans to the sauce for a richer, more traditional flavor (adds calories).

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3–4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Reheat until piping hot, at least 165°F (74°C) for leftovers. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.

Frequently Asked Questions

How many calories are in a serving of this aji de gallina? Each serving (about 1.5 cups of chicken and sauce, plus 1 potato and 1/2 cup rice) contains approximately 450–500 calories. The exact count varies with ingredient brands and portion sizes.

Can I use chicken thighs instead of breasts? Yes, thighs are more flavorful and stay moist, but they are higher in fat and calories. Use boneless, skinless thighs and cook to 165°F (74°C) as well.

What can I use instead of bread to thicken the sauce? You can use 2 slices of gluten-free bread, or 1/4 cup (30 g) of all-purpose flour mixed with a little broth to form a slurry. Alternatively, use 1/2 cup (60 g) of cooked white rice blended with the broth.

Is aji amarillo paste very spicy? It has a mild to medium heat, similar to a mild jalapeño. If you’re sensitive, start with 2 tbsp and taste before adding more.

Can I make this dairy-free? Use unsweetened almond milk or oat milk instead of evaporated milk, and skip the cheeses or use a dairy-free cream cheese and nutritional yeast for a cheesy flavor. The sauce will be slightly less creamy.

Why does my sauce sometimes curdle? Curdling can happen if the milk is added to a very hot pan or if the cream cheese is cold. Always use room-temperature cream cheese and stir constantly after adding dairy.

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

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