Aji de gallina is a beloved Peruvian comfort food: shredded chicken simmered in a creamy, mildly spicy sauce made from aji amarillo peppers, soaked bread, milk, and cheese, served over potatoes and rice. It works because the sauce is rich and velvety without being heavy, and the heat is gentle enough for the whole family. This version stays true to the classic while using ingredients you can find in most well-stocked supermarkets.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 4 cups (960 ml) water, for poaching
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) aji amarillo paste (see Tips for substitutes)
- 4 slices white bread, crusts removed (about 4 oz / 115 g)
- 1 cup (240 ml) evaporated milk
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (40 g) chopped walnuts or pecans (optional, but traditional)
- Salt and black pepper to taste
- 6 cooked yellow potatoes, halved (for serving)
- 3 large hard-boiled eggs, sliced (for garnish)
- 12 black olives (for garnish)
- Cooked white rice, for serving
Instructions
- Poach the chicken: Place chicken in a pot with 4 cups (960 ml) water. Bring to a boil, then reduce to a simmer. Cook until chicken is cooked through and reaches an internal temperature of 165°F (74°C) as checked with a food thermometer, about 15–20 minutes. Remove chicken, let cool slightly, then shred into bite-sized pieces. Reserve 1 cup (240 ml) of the poaching liquid.
- Soak the bread: In a small bowl, soak the bread slices in the evaporated milk for 10 minutes. Set aside.
- Sauté the aromatics: In a large skillet or pot, heat the oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the aji amarillo paste and cook for 2–3 minutes, stirring constantly, to deepen the flavor.
- Blend the sauce: Transfer the onion mixture to a blender. Add the soaked bread and milk, the reserved poaching liquid, Parmesan, and walnuts (if using). Blend until completely smooth. Season with salt and pepper to taste.
- Combine and simmer: Return the blended sauce to the pot. Add the shredded chicken and stir to coat. Simmer over low heat, stirring often, until the sauce thickens to a creamy consistency, about 10–15 minutes. Adjust salt and pepper if needed.
- Serve: Place a scoop of rice on each plate, top with a potato half, ladle the aji de gallina over, and garnish with egg slices and olives.
Tips
- Aji amarillo substitute: If you can’t find aji amarillo paste, use 2 tablespoons of yellow curry powder mixed with 1 teaspoon of hot paprika, or use a combination of 1 tablespoon of sriracha and 1 tablespoon of yellow mustard. The flavor won’t be identical, but it will be close.
- Bread choice: Use a soft white sandwich bread like brioche or French bread (crust removed). Avoid whole wheat or dense breads; they can make the sauce gritty.
- Don’t overcook the chicken: Poaching until just done keeps the chicken moist. If you cook it too long, it will become dry and stringy.
- Blend thoroughly: A silky sauce depends on a very smooth blend. Blend for at least 30 seconds, and if you have a high-speed blender, use it.
Serving Suggestions
Serve aji de gallina over steamed white rice with boiled yellow potatoes (or regular potatoes) on the side. Garnish with sliced hard-boiled eggs, black olives (preferably Botija olives, but Kalamata work), and a sprinkle of fresh parsley. A side of sliced avocado or a simple green salad with lime vinaigrette balances the richness.
Variations
- Vegetarian: Replace chicken with 2 cups (300 g) of shredded jackfruit or firm tofu. Simmer the sauce with vegetable broth instead of chicken poaching liquid.
- Spicier: Add 1–2 extra tablespoons of aji amarillo paste, or include a chopped rocoto pepper (or habanero) with the onion.
- Cheese swap: Use queso fresco or crumbled feta instead of Parmesan for a saltier, more traditional Peruvian flavor.
- Nuts: If you’re allergic to nuts, omit them entirely or use sunflower seeds for a similar texture.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it sits; when reheating, add a splash of milk or chicken broth to loosen it. Reheat in a saucepan over medium-low heat, stirring frequently, until hot throughout (165°F / 74°C). You can also microwave individual portions in 30-second intervals, stirring between. Freeze in a freezer-safe container 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 actually more forgiving and flavorful. Just adjust the poaching time to 20–25 minutes and make sure they reach 165°F (74°C).
What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, mild heat (about 30,000–50,000 Scoville units, similar to a jalapeño). It’s sold as a paste or whole in Latin markets. If you can’t find it, use a substitute as noted above.
Why is my sauce too thin? The sauce should coat the back of a spoon. If it’s too thin, simmer it longer to reduce, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. If it’s too thick, thin with extra milk or broth.
Can I make this ahead of time? Yes, you can prepare the entire dish up to 2 days in advance. Store it in the fridge and reheat gently. The flavors actually meld and improve overnight.
Is aji de gallina spicy? It has a mild, warm heat that is not overpowering. The cream and cheese balance the chili. If you’re very sensitive to spice, reduce the aji paste to 2 tablespoons.
What potatoes are best? Yellow potatoes (like Yukon Gold) are traditional, but any waxy potato works. Boil them whole until fork-tender, then peel if desired.
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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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