Aji de gallina is a beloved Peruvian dish of shredded chicken in a thick, creamy, pale-yellow sauce made with aji amarillo peppers, soaked bread, and evaporated milk. It’s rich, mildly spicy, and deeply comforting, yet the sauce comes together quickly once the chicken is cooked. This recipe builds the sauce properly so it coats every strand of chicken without turning gluey, and it lets the fruity heat of the aji amarillo shine.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs
- 4 cups (950 ml) water
- 1 celery stalk, halved
- 1 small onion, quartered
- 2 garlic cloves, smashed
- 2 tsp (10 g) salt, divided
- 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 garlic cloves, minced
- 3 tbsp (45 g) aji amarillo paste
- 1 tsp ground turmeric
- 1/2 cup (40 g) grated Parmesan cheese
- 2 hard-boiled eggs, sliced, for garnish
- 12 black olives, for garnish
- Cooked white rice and boiled potatoes, for serving
Instructions
- Place the chicken, water, celery, quartered onion, smashed garlic, and 1 teaspoon of 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 checked with a food thermometer, about 20–25 minutes.
- Transfer the chicken to a plate and let cool slightly. Strain the cooking broth and reserve 1 cup (240 ml). Shred the chicken into bite-size pieces and set aside.
- Soak the bread in the evaporated milk for 5 minutes, then mash with a fork until it forms a thick paste.
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped red onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Stir in the aji amarillo paste and turmeric, cooking for 2 minutes to deepen the color and flavor.
- Add the bread-milk paste and the reserved 1 cup of chicken broth. Stir until the sauce is smooth. Bring to a gentle simmer and cook for 5 minutes, stirring often, until slightly thickened.
- Add the shredded chicken and the remaining 1 teaspoon of salt. Cook for 5 minutes, stirring, until the chicken is heated through and the sauce clings to it. If the sauce is too thick, add a splash of broth or water.
- Stir in the Parmesan cheese until melted and fully incorporated. Taste and adjust salt.
- Serve hot over white rice and boiled potato wedges, garnished with sliced hard-boiled eggs and black olives.
Tips
- Aji amarillo paste is available in Latin markets or online. If you can’t find it, substitute 2 tablespoons of yellow curry powder plus 1 teaspoon of hot paprika – the flavor won’t be identical, but it will still be aromatic and colorful.
- Use day-old bread or slightly toast fresh bread to prevent the sauce from becoming gummy.
- Don’t skip the reserved broth – it adds savory depth that water can’t replicate.
- If you prefer a thinner sauce, add more broth gradually until it reaches your desired consistency.
Serving Suggestions
Serve aji de gallina with steamed white rice and boiled yellow potatoes (or Yukon Gold). A side of sliced avocado and a simple green salad with lime vinaigrette balances the richness. For a traditional touch, add a few leaves of fresh cilantro on top.
Variations
- Spicier: Add 1–2 chopped rocoto peppers or a pinch of cayenne with the aji paste.
- Lighter: Use Greek yogurt instead of evaporated milk for a tangier, lower-fat sauce – but add it off the heat to avoid curdling.
- Vegetarian: Replace chicken with 2 cups of shredded firm tofu or boiled potatoes, and use vegetable broth.
- Nutty twist: Some versions add 1/4 cup of ground walnuts or pecans along with the bread – it adds richness and a subtle crunch.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You can also microwave individual portions in 30-second bursts. Freeze for up to 3 months in a freezer-safe container – thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, thighs are more forgiving and stay moist, but they take a few extra minutes to cook. Always check that they reach 165°F (74°C).
What can I substitute for aji amarillo? A blend of yellow bell pepper pureed with a little habanero or jalapeño works, or use 2 tablespoons of yellow curry powder plus 1 teaspoon of smoked paprika. The flavor will be different but still delicious.
Why is my sauce lumpy? Lumps usually come from the bread not being soaked enough or added too quickly. Make sure the bread is fully saturated and mash it well before adding. If lumps form, blend the sauce with an immersion blender before adding the chicken.
Can I make this ahead of time? Yes, you can prepare the sauce and chicken up to 2 days ahead. Store separately and combine when reheating.
Is aji de gallina very spicy? It’s mildly spicy – the aji amarillo provides more fruity flavor than heat. Adjust the amount to your tolerance.
Can I freeze aji de gallina? Yes, freeze in a sealed container for up to 3 months. Thaw in the fridge and reheat gently, adding a little broth to restore the creamy texture.
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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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