Ají de gallina is a traditional Peruvian chicken dish in a creamy, gently spicy sauce made with ají amarillo, bread, milk, and walnuts. Served over potatoes with rice, hard-boiled egg, and olives, it balances rich sauce with bright chile flavor; family and regional versions vary in seasoning and texture.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken thighs
- 8 cups (1.9 L) water, for cooking the chicken
- 1 medium yellow onion, halved, about 5 oz (150 g)
- 2 garlic cloves (6 g), lightly crushed, for the chicken broth
- 1 celery rib, about 1½ oz (40 g)
- 1 bay leaf
- 1 tsp fine salt (5 g), plus more to taste
- 4 slices white sandwich bread, about 4 oz (110 g), torn into pieces
- 1 cup (240 ml) evaporated milk
- 2 tbsp neutral oil (30 ml)
- 1 medium yellow onion, finely diced, about 5 oz (150 g), for the sauce
- 3 garlic cloves (9 g), finely minced
- ⅓ cup ají amarillo paste (about 80 g), or less to taste
- ½ tsp ground cumin (1 g)
- ½ cup walnut pieces (55 g), finely chopped
- ½ cup finely grated Parmesan (45 g)
- Up to 2 cups (480 ml) reserved chicken broth, for thinning the sauce
- ¼ tsp ground black pepper (0.5 g), plus salt to taste
- 1½ lb (680 g) yellow or Yukon Gold potatoes, about 4 medium
- 1½ cups (290 g) long-grain white rice
- 2¼ cups (540 ml) water, for the rice
- 1 tsp fine salt (5 g), for the rice
- 3 large eggs, for garnish
- 12 pitted black olives (about 30 g), halved
- 2 tbsp chopped parsley (8 g), optional
Instructions
- Poach the chicken and make broth. Put the chicken thighs, 8 cups water, halved onion, crushed garlic, celery, bay leaf, and 1 teaspoon salt in a large pot. Bring just to a boil, then lower the heat so the liquid simmers gently. Partly cover and cook for 25–30 minutes, skimming any foam that gathers on top. Check the thickest part of a thigh with a food thermometer; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, continue simmering and check again. Lift the chicken onto a plate, strain and reserve the broth, and let the chicken cool until it is comfortable to handle. Remove and discard bones, then shred the meat into bite-size strands.
- Cook the potatoes, eggs, and rice. While the chicken simmers, cover the potatoes with water in a second pot and simmer until a knife slides through easily, about 20–25 minutes. Drain, cool briefly, and peel if desired. In a small saucepan, cover the eggs with water, bring to a boil, then lower the heat and simmer for 10–12 minutes; drain and cool. For whole boiled eggs, cook until both yolk and white are firm. Rinse the rice briefly in a sieve. Put it in a saucepan with 2¼ cups water and 1 teaspoon salt. Bring to a boil, cover, turn the heat to low, and cook for 15–18 minutes, until the water is absorbed. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
- Soften the bread. Put the torn bread in a bowl and pour over the evaporated milk. Leave it to soften for 10 minutes, then mash it with a fork or blend it briefly until mostly smooth. A few small pieces are fine; they will disappear into the sauce as it cooks. If the mixture looks very thick, stir in a splash of reserved broth.
- Build the ají amarillo sauce. Warm the oil in a wide, heavy saucepan over medium heat. Add the diced onion and cook for 7–9 minutes, stirring often, until soft and translucent but not browned. Stir in the minced garlic, ají amarillo paste, and cumin; cook for 1–2 minutes, just until fragrant. Keep the heat moderate, since scorching the chile paste can make the sauce taste bitter.
- Make the sauce creamy. Add the soaked bread mixture and 1 cup of reserved broth to the pan. Stir and simmer gently for 5 minutes, then mix in the walnuts and Parmesan. Add more broth a little at a time until the sauce is thick but spoonable, similar to a loose cream sauce. For a very smooth texture, use an immersion blender before adding the chicken. Taste, then season with black pepper and salt as needed; the cheese and broth may already contribute salt.
- Finish the chicken. Fold the shredded chicken into the sauce and warm over low heat for 5–8 minutes, stirring gently so it heats evenly without breaking into tiny pieces. Avoid a hard boil, which can make the sauce separate or thicken too much. If it becomes too dense, loosen it with a few tablespoons of broth. Taste once more and adjust the ají paste, salt, or pepper.
- Plate and garnish. Cut the cooked potatoes into thick rounds and arrange them on six plates. Spoon the chicken and sauce over or beside the potatoes, add a portion of rice, then garnish with egg wedges, black olives, and parsley if using. Serve while hot.
Tips
- Find the right chile. Ají amarillo paste is the characteristic ingredient, with a fruity flavor and moderate heat. Look for it in Latin American grocery shops or the international aisle. If you cannot find it, blend ¼ cup (35 g) yellow bell pepper with one small seeded jalapeño and cook the mixture as directed. This practical substitute is less fruity and usually less orange, so the finished sauce will taste and look different.
- Control the texture. Add broth gradually rather than pouring it all in. Bread, walnuts, and cheese thicken the sauce as it simmers, and the chicken also absorbs some liquid. The sauce should coat a spoon but still flow easily over the potatoes.
- Keep the heat gentle. Once the bread and milk are in the pan, use a low simmer and stir regularly. A rolling boil can make a dairy-based sauce look grainy or cause it to catch on the bottom.
- Make it easier to shred. Let the chicken cool just enough to handle, then use two forks to pull the meat from the bones. Strain the broth carefully and check it for small bones before adding it to the sauce.
Serving Suggestions
For the familiar Peruvian-style plate, serve the sauced chicken with boiled potato rounds and plain white rice. The potato gives the creamy sauce a soft, mild base, while rice catches any sauce left on the plate. Add hard-boiled egg wedges and black olives for the classic savory garnish; parsley is an optional fresh accent rather than a replacement for those traditional accompaniments.
If you want a lighter-feeling plate, serve a smaller scoop of rice and add a simple salad of lettuce, tomato, and thinly sliced red onion dressed with lime juice and a little oil. Keep the salad dressing separate until serving so the greens stay crisp. Ají de gallina is filling, so modest portions of the rich sauce alongside vegetables work well for a family meal.
Variations
There is no single version used by every Peruvian cook. Some recipes include more walnuts, others use pecans, and the balance of ají amarillo, cheese, and broth varies. For a more pronounced chile flavor, add ají paste a teaspoon at a time near the end; this increases heat and fruitiness without changing the basic method. To make the sauce less spicy, start with ¼ cup (60 g) paste and add more only after tasting.
Walnuts are common, but pecans can stand in for them in the same quantity, giving the sauce a slightly sweeter, rounder taste. If avoiding nuts, leave them out and add a little extra Parmesan; the sauce will be less nutty and somewhat less full-bodied. For a richer sauce, replace up to ½ cup (120 ml) of the reserved broth with additional evaporated milk, but keep the mixture at a gentle simmer.
You can also use boneless chicken thighs. Use 1½ lb (680 g), simmer until the thickest pieces reach the poultry safe temperature, and expect them to cook faster than bone-in thighs. Chicken breast works too, but it is leaner and can become dry if simmered for too long, so check it early and remove it from the pot as soon as it reaches 165°F (74°C).
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store the chicken and sauce, rice, and potatoes in separate airtight containers when possible; separating them helps each keep a better texture. The cooked chicken and sauce will keep for 3–4 days in the refrigerator. Rice and cooked potatoes are also best used within 3–4 days when promptly chilled and kept refrigerated.
Reheat the sauce and chicken in a covered saucepan over low to medium-low heat, stirring often and adding a splash of water or broth if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to serve. Rice can be reheated separately with a spoonful of water, covered, until steaming hot; do not leave cooked rice sitting at room temperature. Freezing the chicken and sauce is an option for up to 2 months for best quality, though the sauce may separate slightly as it thaws. Thaw overnight in the refrigerator and stir well while reheating. Potatoes and hard-boiled egg are best prepared fresh for serving.
Frequently Asked Questions
Is ají de gallina very spicy?
Usually it is gently to moderately spicy, but the heat depends on the ají amarillo paste and how much is used. Begin with the smaller amount if you are unsure, then add more near the end of cooking. Yellow bell pepper and seeded jalapeño make a useful milder substitute, though the flavor is not identical.
Can I make ají de gallina ahead?
Yes. Cook the chicken and sauce, cool them promptly, and refrigerate them in a covered container. Reheat gently on the stove with a little broth or water to restore a spoonable consistency, bringing leftovers to 165°F (74°C). Cook the rice and potatoes separately, or prepare them shortly before serving for the best texture.
Can I use leftover roast chicken?
Yes. Use about 3½ cups (450 g) shredded cooked chicken. Skip poaching the chicken, but you will need roughly 1½–2 cups (360–480 ml) prepared low-sodium chicken broth for the sauce. Fold in the cooked chicken after the sauce is smooth and heat it thoroughly to 165°F (74°C).
What can I use instead of evaporated milk?
Whole milk can replace it in the same volume, but it makes a thinner, less rich sauce. Simmer gently and add broth carefully so it does not become runny. Unsweetened evaporated milk is intended here; do not use sweetened condensed milk, which would make the dish sweet.
Why is my sauce too thick or grainy?
A thick sauce usually needs more reserved broth, stirred in a few tablespoons at a time. Graininess can come from boiling the dairy mixture too vigorously or from cheese that has not melted smoothly. Lower the heat, whisk in warm broth, and blend briefly if needed; avoid bringing it back to a hard boil.
Can I make this without a blender?
Yes. Mash the soaked bread thoroughly with a fork, chop the walnuts very finely, and stir the sauce often as it simmers. The result may have a more rustic texture, but it will still be creamy and flavorful. An immersion blender is convenient, not essential.
Related
- Peruvian Lentils Recipe with Aji Amarillo and Rice
- Peruvian Recipes With Quinoa: Aji Amarillo Quinoa Stew
- What Is Peruvian Food Like? Flavors, Dishes & Regions
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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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