Aji de gallina is a beloved Peruvian comfort food of shredded chicken simmered in a creamy, mildly spicy sauce made with aji amarillo peppers, walnuts, and cheese, thickened with bread and milk. It strikes a perfect balance between rich, nutty, and savory flavors, and it’s surprisingly simple to put together once the chicken is cooked. This version stays true to the classic while offering practical substitutions for harder-to-find ingredients.
Ingredients
- 3 lb (1.4 kg) bone-in, skin-on chicken breasts or thighs
- 1 (15 oz / 425 g) can of evaporated milk, plus more if needed
- 4 slices (about 5 oz / 140 g) white bread, crusts removed, torn into pieces
- 1/2 cup (60 g) walnuts or pecans, finely ground
- 1/4 cup (60 ml) vegetable oil
- 1 medium red onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 3 tablespoons (45 g) aji amarillo paste (see Tips for substitutions)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 cup (50 g) grated Parmesan cheese (or queso fresco, crumbled)
- Salt and black pepper to taste
- 4 large eggs, hard-boiled and halved, for garnish
- 12 black olives (such as Botija or Kalamata), for garnish
- Cooked white rice, for serving
Instructions
- Place the chicken in a large pot and cover with water by 1 inch (2.5 cm). Bring to a boil over 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), about 25–30 minutes. Remove the chicken and let cool slightly. Reserve 1 cup (240 ml) of the cooking broth and discard the rest or save for another use.
- When the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set aside.
- In a blender, combine the evaporated milk, torn bread, ground walnuts, and 1/2 cup (120 ml) of the reserved chicken broth. Blend until smooth and let the mixture sit for 5 minutes to allow the bread to absorb the liquid.
- Heat the vegetable oil in a large skillet or Dutch oven 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, turmeric, and cumin. Cook for 2 minutes, stirring constantly, to toast the spices and mellow the pepper’s heat.
- Pour the bread-milk mixture into the skillet and stir to combine. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens slightly, about 5 minutes.
- Add the shredded chicken and the remaining reserved broth (if the sauce seems too thick, add more broth or milk). Simmer for 10 minutes, stirring occasionally, until the sauce coats the back of a spoon.
- Stir in the grated cheese and cook for 2–3 minutes until melted. Season with salt and pepper to taste.
- Serve hot over white rice, garnished with hard-boiled egg halves and black olives.
Tips
- Aji amarillo substitution: If you can’t find aji amarillo paste, use 2 tablespoons of a mild red chili paste (like sriracha or gochujang) mixed with 1 teaspoon of yellow mustard and a pinch of turmeric. This will change the flavor slightly but still give a similar color and mild heat.
- Bread type: Use a sturdy white bread like a baguette or sourdough; avoid overly sweet sandwich bread. If using a very soft bread, you may need to reduce the milk slightly.
- Don’t over-blend: Blend the bread mixture just until smooth; over-blending can make the sauce gluey. If you prefer a chunkier texture, pulse instead.
- Adjusting heat: Aji amarillo paste is mildly spicy. For more heat, add a little more paste or a pinch of cayenne. For less, use only 2 tablespoons and add a bit more turmeric for color.
Serving Suggestions
Serve aji de gallina over steamed white rice, with boiled potatoes or yams on the side if you like. A simple green salad with a citrus vinaigrette cuts through the richness nicely. It’s also common to garnish with fresh parsley or cilantro.
Variations
- Vegetarian: Replace the chicken with 3 cups of shredded firm tofu or a mix of mushrooms and potatoes. Use vegetable broth and skip the chicken. Adjust cooking time accordingly.
- Nut-free: Omit the walnuts and add 2 tablespoons of unsalted butter or a splash of heavy cream to maintain richness.
- Spicier: Add 1 finely chopped fresh aji amarillo or a teaspoon of aji panca paste along with the aji amarillo paste.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened. You can also reheat in the microwave in 30-second bursts, stirring between. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast without bones? Yes, boneless, skinless breasts work well. Reduce the cooking time to about 15–20 minutes, and check that they reach 165°F (74°C).
What is aji amarillo? It is a yellow Peruvian chili pepper with a fruity, slightly spicy flavor. It is available as a paste or in dried form. The paste is most common in the US; if you have dried peppers, soak them in hot water for 20 minutes, then blend.
Why is my sauce too thick or too thin? The sauce should coat the back of a spoon. If too thick, add more milk or broth. If too thin, simmer longer to reduce. The bread will continue to thicken as it sits, so don’t overdo it.
Can I make this ahead of time? Yes, you can prepare the dish up to 2 days ahead. The flavors meld and deepen overnight. Reheat gently with a splash of milk.
Is aji de gallina very spicy? No, it’s typically mild. The aji amarillo provides a gentle warmth rather than intense heat. Adjust the amount to your preference.
Can I use a different cheese? Parmesan adds a salty, nutty flavor. You can substitute with Pecorino Romano or a mild cheddar. Avoid using very processed cheese slices, as they may make the sauce greasy.
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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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