Aji de Gallina: Creamy Peruvian Chicken Stew

Aji de gallina is a beloved Peruvian comfort food: shredded chicken simmered in a creamy, nutty sauce made with aji amarillo peppers, soaked bread, and evaporated milk, served over rice and garnished with black olives and boiled eggs. It works because the sauce is simultaneously rich and bright, with the fruity heat of the aji amarillo balanced by the creamy base. This version is authentic in its core technique but uses accessible substitutes for hard-to-find ingredients, so you can make it anywhere.

Ingredients

2 lbs (900 g) boneless, skinless chicken breast or thighs
4 cups (960 ml) water, for poaching
1 medium onion, chopped (about 1 cup / 150 g)
3 cloves garlic, minced
3 tablespoons (45 ml) vegetable oil
3 tablespoons (45 g) aji amarillo paste (or substitute with 2 tablespoons yellow curry powder + 1 teaspoon smoked paprika, see Tips)
4 slices white bread, crusts removed (about 4 oz / 115 g)
1 cup (240 ml) evaporated milk (or whole milk, see Tips)
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (50 g) chopped walnuts or pecans (optional, for extra richness)
Salt and pepper to taste
For serving: cooked white rice, hard-boiled eggs (sliced), black olives (such as Botija or Kalamata), fresh parsley or cilantro

Instructions

Poach the chicken: Place the chicken in a pot and cover with the 4 cups of water. Bring to a boil, then reduce heat to low and simmer gently until cooked through, about 15–20 minutes. The internal temperature should reach 165°F (74°C) as the safe minimum, checked with a food thermometer. Remove the chicken and let cool slightly. Reserve the poaching liquid (you’ll use it later).
Shred the chicken: Once cool enough to handle, shred the chicken into bite-sized pieces. Set aside.
Soak the bread: In a small bowl, place the bread slices and pour about 1 cup (240 ml) of the reserved poaching liquid over them. Let soak for 5 minutes. Then, using your hands or a blender, mash or blend the bread and liquid into a smooth paste. Set aside.
Sauté the aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and cook for another minute until fragrant.
Add the aji amarillo: Stir in the aji amarillo paste (or substitute) and cook for 2 minutes, stirring constantly, to mellow its rawness and deepen the flavor. The mixture should become a vibrant yellow-orange.
Make the sauce: Reduce heat to low. Add the soaked bread paste, the evaporated milk, the grated Parmesan, and the walnuts (if using). Stir everything together until well combined. The sauce will be thick and creamy. If it seems too thick, add more of the reserved poaching liquid, a few tablespoons at a time, until it reaches a sauce-like consistency.
Add the chicken: Gently fold in the shredded chicken. Let it simmer over low heat for 10–15 minutes, stirring occasionally, so the chicken absorbs the flavors and the sauce thickens slightly. Season with salt and pepper to taste. Be careful not to let it boil, as the dairy can curdle.
Serve: Spoon the aji de gallina over steamed white rice. Garnish with sliced hard-boiled eggs, black olives, and a sprinkle of fresh parsley or cilantro.

Tips

Aji amarillo substitute: If you can’t find aji amarillo paste, a good substitute is a mix of 2 tablespoons yellow curry powder and 1 teaspoon smoked paprika. This won’t be identical, but it will give a similar golden color and a mild, warm heat. Alternatively, use 1 fresh habanero or jalapeño (seeded and minced) plus 1 teaspoon of yellow food coloring (optional) to achieve the color.
Evaporated milk: Evaporated milk adds a rich, slightly caramelized flavor that is traditional. If you don’t have it, you can use whole milk, but the sauce will be thinner—you may need to simmer longer to thicken it. For a dairy-free version, use unsweetened oat milk and skip the Parmesan or use a vegan alternative.
Bread is key: The soaked bread is the traditional thickener. Don’t skip it or the sauce will be too thin. Use a sturdy white sandwich bread (like a baguette or country loaf) for the best texture. Gluten-free bread works as well.
Don’t overcook: Once the chicken is added, keep the heat low and just warm it through. Boiling will make the sauce separate and the chicken tough.

Serving Suggestions

Serve aji de gallina over fluffy white rice—the sauce is meant to be sopped up. For a traditional Peruvian meal, accompany it with boiled potatoes (yellow potatoes are classic) cut into wedges, and a side of cooked black beans or a simple green salad. Aji de gallina also makes a great filling for empanadas or arepas.

Variations

Vegetarian: Replace the chicken with 2 cups of shredded jackfruit or firm tofu. Sauté them with the onions and garlic, then proceed with the sauce. Use vegetable broth instead of the chicken poaching liquid.
Spicier: Add a finely chopped aji limo (Peruvian chili) or a pinch of cayenne pepper along with the aji amarillo paste for extra heat.
Nutty twist: Some families add a handful of ground peanuts or pecans to the sauce for extra depth. Stir in 2 tablespoons of peanut butter with the walnuts.
Make it a casserole: Layer the aji de gallina in a baking dish, top with a slice of cheese, and broil until bubbly for a gratin version.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken as it sits; when reheating, add a splash of milk or water to loosen it. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between, until heated through. You can also freeze aji de gallina for up to 3 months; thaw overnight in the fridge before reheating. The texture may change slightly after freezing, so stir in a little extra milk when reheating.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Absolutely. Thighs are more forgiving and stay moist during poaching. Just increase the poaching time by about 5 minutes and shred as directed.

What is aji amarillo and where can I find it? Aji amarillo is a yellow-orange Peruvian chili pepper with a fruity, moderately spicy flavor. It’s available as a paste or in dried form in Latin grocery stores or online. If you can’t find it, the substitute in the Tips section works well.

Why does my sauce look curdled? Curdling usually happens when the sauce is boiled or heated too quickly. Always keep the heat low and stir gently. If it does curdle, you can sometimes save it by blending the sauce until smooth again.

Can I make this dish ahead of time? Yes, aji de gallina actually tastes even better the next day as the flavors meld. Prepare it up to 2 days ahead, store it in the fridge, and reheat gently.

Is aji de gallina traditionally served with rice? Yes, white rice is the standard accompaniment. Some also serve it with boiled potatoes or yuca (cassava) on the side.

Can I use leftover rotisserie chicken? Definitely. Skip the poaching step and use 4 cups of shredded rotisserie chicken. Use store-bought chicken broth in place of the poaching liquid for the bread soak.

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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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