Aji de gallina is a Peruvian chicken dish made with shredded chicken in a creamy sauce flavored with aji amarillo, bread, milk, and cheese. It is usually served over rice with boiled potatoes, egg, and olives; the amount of chili, nuts, and cheese varies from cook to cook.
Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken breasts or thighs
- 6 cups (1.4 L) low-sodium chicken stock, divided
- 1 medium yellow onion, finely chopped, about 1 1/2 cups (225 g)
- 3 garlic cloves, finely chopped, about 9 g
- 3 slices soft white sandwich bread, crusts removed, about 3 oz (90 g)
- 1 cup (240 ml) evaporated milk
- 3 tbsp (45 g) aji amarillo paste, or more to taste
- 1/3 cup (35 g) chopped walnuts or pecans
- 1/2 cup (45 g) finely grated Parmesan cheese
- 2 tbsp (30 ml) neutral cooking oil
- 1/2 tsp ground cumin (about 1 g)
- 1 bay leaf
- 1 1/2 tsp kosher salt (about 9 g), divided, plus more to taste
- 1/2 tsp ground black pepper (about 1 g), divided
- 1 1/2 cups (280 g) long-grain white rice
- 2 1/4 cups (530 ml) water for the rice
- 2 medium yellow or Yukon Gold potatoes, about 12 oz (340 g)
- 2 large eggs
- 8 pitted black olives, about 30 g, halved
- 2 tbsp chopped fresh cilantro (about 8 g), optional
- 8 cups (1.9 L) water for boiling the potatoes and eggs, divided
Instructions
- Get the components ready. Cut the bread into rough pieces and put it in a bowl with 3/4 cup (180 ml) of the chicken stock. Leave it to soften for 10 minutes while you chop the onion and garlic, measure the other ingredients, and rinse the rice. The bread should be saturated and easy to mash; this is what gives the sauce its body.
- Poach the chicken. Put the chicken, remaining 5 1/4 cups (1.25 L) stock, bay leaf, and 1/2 teaspoon of the salt in a saucepan. If the chicken is not mostly covered, add enough water to cover it. Bring the liquid just to a gentle simmer, not a hard boil, then cook for about 18–22 minutes, turning the pieces once if needed. Check the thickest part with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Lift the chicken onto a plate and reserve the broth. Discard the bay leaf. When the chicken is cool enough to handle, shred it into bite-size strands with two forks.
- Cook the potatoes, eggs, and rice. While the chicken poaches, cover the potatoes with about 4 cups (950 ml) water in a separate saucepan and simmer until a knife slides into the centers easily, about 18–25 minutes depending on their size. Add the eggs to a small saucepan, cover with about 4 cups (950 ml) water, bring to a boil, then lower the heat and simmer for 10–12 minutes. The yolks and whites should be firm. Cool the eggs under cold running water, then peel and halve them. For the rice, combine it with 2 1/4 cups (530 ml) water and a pinch of the remaining salt in a lidded saucepan. Bring to a boil, cover, turn the heat to low, and cook for 15–18 minutes, until tender and the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
- Make the aji sauce base. Heat the oil in a wide skillet or saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring now and then, until soft and translucent but not browned. Stir in the garlic, cumin, remaining salt, and pepper; cook for 30 seconds. Add the aji amarillo paste and cook for 1 minute, stirring so it coats the onion. If the mixture begins to stick, loosen it with a splash of the reserved chicken broth.
- Blend the sauce. Put the softened bread and its soaking stock, the walnuts, evaporated milk, Parmesan, and about 1/2 cup (120 ml) of reserved chicken broth in a blender. Blend until smooth, stopping to scrape down the sides as needed. Pour the mixture into the skillet with the onion and chili. Keep the remaining broth nearby to adjust the consistency. If you prefer not to transfer hot food to a blender, use an immersion blender in a deep heat-safe container, or mash the bread thoroughly and whisk it into the pan.
- Simmer with the chicken. Stir the sauce over medium-low heat for 5–8 minutes, until it is hot, smooth, and thick enough to coat a spoon. Do not let it boil vigorously, which can make a milk-based sauce split or catch on the pan. Stir in the shredded chicken and warm it for 3–5 minutes. Add reserved broth a few tablespoons at a time if the sauce is too thick; it should cling to the chicken while still spooning easily. Taste and adjust the salt, pepper, or aji amarillo.
- Plate and garnish. Peel the cooked potatoes and cut them into thick rounds. Divide the rice among four plates, arrange potato rounds beside it, and spoon the chicken and sauce over the potatoes or alongside them. Add a halved egg and olives to each serving. Finish with cilantro if you like, and serve while the chicken and sauce are hot.
Tips
- Choose the chili carefully. Aji amarillo paste is the signature ingredient, with a fruity flavor and moderate heat. Specialty Latin American grocers and online shops often carry it. If you cannot find it, use a mild yellow chili paste or a blend of yellow bell pepper and a little hot pepper; the result will be less distinctive and usually less spicy. Add a small amount first, then taste.
- Keep the simmer gentle. The sauce contains milk and cheese, so a rolling boil can make it grainy or cause it to stick. Once the chicken goes in, keep the pan at low heat and stir around the bottom regularly.
- Adjust the texture with broth. The bread thickens the sauce as it sits. Add warm reserved stock gradually if it becomes pasty, rather than adding extra milk all at once. If it seems thin, simmer it gently for another minute or two before deciding whether it needs more bread.
- Use the right nuts—or leave them out. Walnuts or pecans add richness, but cooks differ on whether and how much to include. For a nut-free version, omit them and add a little extra Parmesan; the sauce will be less nutty but still creamy.
Serving Suggestions
Serve aji de gallina as a composed plate: a mound of plain white rice, thick slices of boiled potato, and a generous portion of sauced chicken. The rice catches the creamy sauce, while the potatoes make the meal substantial without competing with the chili and cheese. Traditional-style garnishes often include hard-boiled egg and black olives, which bring a firm texture and a salty, briny contrast. A small sprinkle of cilantro is optional rather than essential.
For a simple meal, pair it with a crisp green salad dressed with lime juice or a light vinegar dressing. Keep side dishes fairly plain, since the chicken sauce is already rich and savory. If serving family-style, place the rice and potatoes on a platter and bring the chicken in a warm serving bowl, with eggs and olives on the side so everyone can garnish their own plate. Aji de gallina is filling, so modest portions of side dishes are usually enough.
Variations
There is no single fixed version of aji de gallina. Some cooks use chicken breast, while others prefer thighs for a more tender, slightly richer result. Either works here; if using bone-in chicken, allow more poaching time and check the thickest meat away from the bone with a thermometer. Keep the same safe poultry endpoint of 165°F (74°C).
For a richer sauce, use a little more Parmesan, or replace a few tablespoons of the stock with additional evaporated milk. For a lighter-tasting version, reduce the cheese slightly and use less oil, though the sauce will be less full-bodied. You can also make it hotter by increasing the aji amarillo paste in small increments. For a mild batch, start with 1 tablespoon (15 g) and serve extra paste at the table.
If you do not eat chicken, shredded cooked turkey can be used in the same amount and warmed in the sauce; check that it reaches 165°F (74°C) if reheating from raw or chilled cooked poultry. A vegetarian adaptation can use thick strips of sautéed mushrooms or cooked chickpeas, but it will be a variation rather than the classic chicken preparation. Use vegetable stock and omit the chicken-poaching step, then add the cooked substitute to the finished sauce.
Storage and Reheating
Refrigerate the chicken and sauce, rice, potatoes, and eggs within 2 hours of cooking, preferably in separate shallow airtight containers so they cool promptly. The cooked components keep for 3–4 days in the refrigerator. If you have garnished individual plates, remove the egg and olives before storing if practical; add them fresh when serving again. Do not leave the rice at room temperature while the other components cool.
Reheat the chicken and sauce gently in a covered saucepan over low heat, stirring often and adding a splash of stock or water to loosen it. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice separately with a tablespoon or two of water, covered, until steaming hot throughout and also at 165°F (74°C). Potatoes can be warmed in the microwave or in a covered pan with a little water. Avoid repeated cycles of warming and cooling; take out only the portion you plan to eat.
For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2 months for best quality. The sauce may look slightly separated after thawing; warm it slowly and whisk or stir firmly to bring it back together. Rice and potatoes can be frozen separately, but their texture may soften. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Hard-boiled eggs are best prepared fresh rather than frozen.
Frequently Asked Questions
What is aji de gallina?
Aji de gallina is a Peruvian dish of shredded chicken in a creamy sauce commonly made with aji amarillo, bread, milk, and cheese. It is generally served with rice and potatoes, often with boiled egg and olives. Home and regional versions vary in heat, thickness, and use of nuts.
Is aji amarillo paste very hot?
Its heat varies by product, but it is generally more aromatic and fruity than fiercely hot. The 3 tablespoons (45 g) in this recipe give the sauce a clear chili flavor; start with less if you are sensitive to heat and add more after tasting. Do not substitute an equal amount of a very hot chili paste without checking its strength.
Can I make the sauce without a blender?
Yes. Soak the bread until very soft, then mash it thoroughly with a fork. Finely chop or grind the walnuts, whisk the bread, milk, cheese, and stock together, and stir that mixture into the sautéed onion and chili. The sauce may be slightly less silky, but it will still thicken and coat the chicken.
Can I prepare aji de gallina ahead?
You can poach and shred the chicken, cook the potatoes and eggs, and make the sauce up to a day ahead. Keep the components covered in the refrigerator, then warm the sauce gently with the chicken and a splash of stock just before serving. Cook rice close to mealtime for the best texture, or cool and refrigerate it promptly if making it ahead.
What can I use instead of evaporated milk?
Whole milk can work, but it makes a thinner sauce; simmer it gently and add broth cautiously. Unsweetened evaporated milk is convenient because it gives the sauce body without needing a long reduction. Do not use sweetened condensed milk, which will make the dish sweet.
Why did my sauce become too thick?
The bread continues to absorb liquid as the mixture stands, and the sauce also thickens as it cools. Stir in warm chicken stock a few tablespoons at a time until it is creamy and spoonable. If the sauce is already on the plate, serve extra warm stock on the side rather than thinning the whole batch past the texture you want.
Related
- Peruvian Food in Peru: A Classic Lomo Saltado Recipe
- Causa Peruvian Dish: A Bright Layered Potato Recipe
- Peruvian Arroz con Leche: Creamy Rice Pudding
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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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