Aji de gallina is a beloved Peruvian dish of shredded chicken in a creamy, mildly spicy sauce made with aji amarillo peppers, evaporated milk, and walnuts or pecans, thickened with bread. It is typically served over boiled potatoes and rice, but the right accompaniments can elevate it from a simple meal to a memorable one. Here is a complete guide to what to serve with aji de gallina, including recipes for the classic sides and creative variations.
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breast or thighs
- 1 cup (240 ml) chicken broth, plus more for shredding
- 2 slices white bread, crusts removed
- 1/2 cup (120 ml) evaporated milk
- 3 tablespoons (45 ml) vegetable oil
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons (30 g) aji amarillo paste (or 1 fresh aji amarillo, seeded and minced)
- 1/4 cup (30 g) walnuts or pecans, ground
- 1 teaspoon ground turmeric
- Salt and black pepper to taste
- For serving: boiled yellow potatoes, white rice, black olives, hard-boiled eggs, and fresh parsley
Instructions
- Place the chicken in a pot with the chicken broth and enough water to cover. Bring to a boil, then reduce to a simmer and cook until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, about 15-20 minutes. Remove the chicken and let cool slightly, then shred into bite-sized pieces. Reserve the cooking broth.
- Soak the bread in the evaporated milk for 5 minutes, then squeeze out excess liquid and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and aji amarillo paste and cook for 1 minute more.
- Add the ground walnuts or pecans and turmeric, and cook for 2 minutes, stirring constantly.
- Transfer the onion mixture to a blender. Add the soaked bread, 1/2 cup (120 ml) of the reserved chicken broth, and blend until smooth. If the sauce is too thick, add more broth or milk.
- Return the sauce to the skillet and cook over medium-low heat for 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper.
- Add the shredded chicken to the sauce and stir to coat. Cook for 5 more minutes to heat through. Adjust seasoning if needed.
- Serve hot over boiled potatoes and white rice, garnished with black olives, hard-boiled egg slices, and fresh parsley.
Tips
- Substitutions: If you can’t find aji amarillo paste, use a mix of yellow bell pepper and a pinch of habanero or cayenne for heat. This will change the flavor slightly but still be delicious.
- Make ahead: The sauce can be made a day ahead and refrigerated. Reheat gently on the stove, adding a splash of broth or milk to loosen it.
- Common mistake: Don’t overcook the chicken in the sauce or it will become dry. Shred it and add it just before serving.
- Consistency: The sauce should be creamy but not too thick. If it becomes too thick, thin it with a little broth or milk.
Serving Suggestions
Traditionally, aji de gallina is served with boiled yellow potatoes cut into chunks, white rice, and a side of sliced black olives and hard-boiled eggs. For a more complete meal, add a simple green salad with a citrus vinaigrette to cut through the creaminess. You can also serve it with quinoa or roasted vegetables for a modern twist.
Variations
- Vegetarian: Replace the chicken with sautéed mushrooms or tofu. Use vegetable broth instead of chicken broth.
- Spicier: Add more aji amarillo paste or a chopped rocoto pepper for extra heat.
- Creamier: Stir in 1/4 cup (60 g) of cream cheese or a dollop of sour cream at the end for a richer sauce.
- Nut-free: Omit the walnuts and use a tablespoon of peanut butter or sunflower seed butter for thickness and flavor.
Storage and Reheating
Store any leftover aji de gallina 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 broth or milk to restore the creamy texture. You can also reheat in the microwave in 30-second intervals, stirring between each. Freezing is possible for up to 2 months, but the sauce may separate slightly; stir well after thawing.
Frequently Asked Questions
Can I use chicken thighs instead of breast? Yes, thighs are more flavorful and stay moist. Just adjust the cooking time to ensure they reach 165°F (74°C).
What if I don’t have aji amarillo? Use a combination of yellow bell pepper and a pinch of cayenne or a chopped jalapeño. The flavor will be different but still good.
Can I make it ahead of time? Yes, you can prepare the sauce and shredded chicken a day in advance. Combine them and reheat gently when ready to serve.
Is aji de gallina gluten-free? The traditional recipe uses bread, which contains gluten. To make it gluten-free, use gluten-free bread or a small amount of cornstarch slurry to thicken the sauce.
Can I freeze aji de gallina? Yes, but the sauce may separate slightly upon thawing. Whisk well after reheating to bring it back together.
What is the best way to shred the chicken? Use two forks to pull the meat apart while it is still warm. This is easiest and yields nice, bite-sized shreds.
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