Authentic Aji de Gallina Recipe: Creamy Peruvian Chicken
This authentic aji de gallina recipe features shredded chicken in a creamy, nutty golden sauce. Serve this classic Peruvian aji de gallina over potatoes for a cozy meal.
This aji de gallina recipe is the ultimate comfort food for anyone craving the bold, sunny flavors of the Andes. Known as the crown jewel of Peruvian home cooking, this dish transforms simple poached chicken into a luxurious, velvet-textured masterpiece using the signature heat of ají amarillo peppers.
The secret to a truly great Peruvian aji de gallina lies in the base—a thick, savory paste made from bread soaked in broth and evaporated milk, blended with toasted walnuts. It results in a creamy Peruvian chicken that is rich without being heavy, balancing a gentle spice with a nutty finish.
Traditionally made with 'gallina' (hen), our modern version uses chicken breast for a tender, easy-to-shred result. Served over boiled potatoes with a side of white rice, it’s a complete meal that hits every textural note, especially when topped with the traditional briny olives and hard-boiled eggs.
Ingredients
Chicken and Broth
- 2 large chicken breasts (approx. 600g), skinless and boneless
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 small onion, halved
- 4 cups (950ml) water
- 1 tsp salt
The Creamy Sauce
- 4 slices white bread, crusts removed
- 1 can (12 oz / 354ml) evaporated milk
- 1/2 cup (60g) walnuts, toasted
- 2 tbsp vegetable oil
- 1 medium red onion, very finely diced
- 3 cloves garlic, minced
- 1/2 cup (125g) ají amarillo paste
- 1/2 tsp turmeric (for color)
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
To Serve
- 4 medium yellow potatoes, boiled and sliced
- 2 cups cooked white rice
- 2 hard-boiled eggs, quartered
- 6-8 Alfonso or Kalamata olives
- Fresh parsley, chopped
Instructions
- 1
Poach the chicken by placing the breasts, carrot, celery, onion, and salt in a large pot with 4 cups of water; bring to a boil, then simmer for 15-20 minutes until cooked through.
- 2
Remove the chicken from the pot to cool, then shred it into thin strips using two forks. Strain and reserve 2 cups of the cooking broth.
- 3
Tear the bread into small pieces and soak them in the evaporated milk for about 5 minutes until fully softened.
- 4
Transfer the soaked bread, the remaining evaporated milk from the bowl, the toasted walnuts, and 1/2 cup of the reserved chicken broth into a blender; process until completely smooth.
- 5
Heat oil in a large skillet or pot over medium heat and sauté the diced red onion until translucent, about 5-7 minutes.
- 6
Stir in the minced garlic, ají amarillo paste, and turmeric; cook for another 3-4 minutes until the paste is fragrant and the oil begins to separate slightly.
- 7
Pour the blended bread mixture into the skillet, whisking constantly to combine with the onion base.
- 8
Add the shredded chicken and the Parmesan cheese to the sauce, stirring gently to coat; if the sauce is too thick, add more reserved broth 1/4 cup at a time until it reaches a thick, gravy-like consistency.
- 9
Season with salt and pepper, then simmer on low for 5 minutes to let the flavors meld.
- 10
Plate the dish by laying sliced boiled potatoes on a dish, topping generously with the chicken mixture, and serving with rice, egg quarters, and olives.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 845 kcal
- Protein
- 52 g
- Carbs
- 86 g
- Fat
- 33 g
- Fiber
- 6 g
- Sugar
- 14 g
- Sodium
- 1180 mg
Tips
- → Don't skip the walnuts. They provide the essential earthy undertone and help thicken the sauce into its signature velvet texture.
- → If you can't find ají amarillo paste at your local market, look for it in the international aisle or order it online; there is no perfect substitute for its fruity, medium-heat profile.
- → For the best texture, shred the chicken by hand rather than using a mixer; you want distinct strands that hold onto the thick sauce.
FAQ
Can I make this recipe ahead of time?
Yes, aji de gallina actually tastes better the next day as the flavors develop. Store it in the fridge and reheat gently on the stove, adding a splash of milk or broth to loosen the sauce.
How do I make aji de gallina less spicy?
The heat comes from the ají amarillo paste. To mellow it out, you can reduce the amount of paste used or ensure you are using a mild brand. The evaporated milk and bread naturally temper the spice.
Why does my sauce look curdled?
This usually happens if the heat is too high after adding the milk and cheese. Keep the heat on low and stir frequently to maintain an emulsified, creamy texture.
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