Aji de Gallina
A creamy, comforting Peruvian stew made with shredded chicken in a rich, spicy, and nutty sauce thickened with bread and cheese.
Origin & history
Aji de Gallina evolved from the 16th-century Spanish dish 'manjar blanco'. Over time, it was adapted in Peru to include local ingredients like the ají amarillo pepper, which gives the dish its signature golden color and mild heat.
Ingredients
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Chicken
Sauce
The method
Step by step
- 01
Prepare the Base
10 minSauté finely diced red onion and garlic in oil until translucent. Add the ají amarillo paste and cook for 5 minutes until the oil separates from the paste. This develops the deep flavor profile.
Do not rush the onion sautéing; it provides the sweetness to balance the pepper.
- 02
Create the Creamy Sauce
10 minBlend the milk-soaked bread with the evaporated milk until smooth. Add this mixture to the pan with the onion base. Stir in the ground walnuts and cook over low heat until the sauce thickens to a creamy consistency.
If the sauce becomes too thick, add a splash of chicken stock.
- 03
Combine
5 minFold in the shredded chicken and heat through. Season with salt and pepper to taste. Serve over boiled potatoes and rice, garnished with hard-boiled eggs and black olives.
The hard-boiled eggs are essential for the authentic presentation.
Chef tips
- — Use high-quality ají amarillo paste for the best color.
- — The sauce should be thick enough to coat the back of a spoon.
Common mistakes
- — Using too much bread, which makes the sauce pasty.
- — Not cooking the ají paste long enough, leading to a raw pepper taste.
Substitutions
- Walnuts → PecansProvides a similar earthy richness
Storage & serving
Store in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore consistency.
Serve warm over sliced boiled potatoes, accompanied by white rice, hard-boiled egg halves, and botija olives.
Food safety
Ensure chicken is cooked to 165°F (74°C). Keep dairy-based sauce refrigerated below 40°F (4°C).
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