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Aji de Gallina

Authentic recipe for Aji de Gallina, a creamy, spiced Peruvian chicken stew featuring aji amarillo, walnuts, and evaporated milk.

Level Medium Prep 25 min Cook 40 min Servings 6 Score 4.9/10

Ready in

65 min

Makes 6 servings

Prep 25m

Cook 40m

Level Medium

About this recipe

Authentic recipe for Aji de Gallina, a creamy, spiced Peruvian chicken stew featuring aji amarillo, walnuts, and evaporated milk.

Aji de Gallina is a beloved Peruvian chicken stew highlighted by a silky sauce made from yellow peppers, cheese, walnuts, and milk-soaked bread.

Instructions

In a pot, combine chicken, water, quartered onion, garlic cloves, and salt. Bring to a boil, then reduce heat and simmer until chicken is fully cooked (about 20 minutes). Remove chicken, let it cool, and shred into fine pieces. Reserve 1.5 cups of the chicken broth.
25 min
Place the white bread slices in a bowl, pour the evaporated milk over them, and let them soak for a few minutes until completely soft.
5 min
In a large skillet or pot, heat vegetable oil over medium heat. Add finely chopped red onion and minced garlic, sautéing until soft and translucent. Stir in the aji amarillo paste and ground cumin, cooking for 3-5 minutes until fragrant.
10 min
Transfer the milk-soaked bread mixture into a blender and blend until smooth. Pour this mixture into the skillet with the onion and pepper base. Stir well over medium-low heat.
10 min
Add the ground walnuts, grated cheese, and reserved chicken broth to the skillet. Stir continuously until the sauce thickens into a rich, creamy consistency. Season with salt and pepper to taste.
10 min
Fold the shredded chicken into the creamy walnut and aji amarillo sauce, allowing it to heat through completely.
Serve warm over a bed of white rice, garnished with boiled yellow potato slices, hard-boiled egg quarters, and black olives.

Nutrition

Calories 485

Protein 28g

Carbs 42g

Fat 24g

Fiber 3g

Sugar 5g

Sodium 590mg

Serving Size 1 serving

Cooking Timeline

Prep 25 min

Cook 40 min

Total 65 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.5
Nutrition 7.5
Value 9.0
Instructions 9.2
Ingredients 9.2
Time Accuracy 9.0
Difficulty 7.0
Would Make Again 9.5

Video

Watch on Youtube

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A creamy, deeply comforting classic of Peruvian cuisine loaded with vibrant flavor.

Pros

Rich and velvety texture
Unique aromatic flavor profile
Great comfort food

Cons

Requires specialty ingredient (Aji Amarillo)
Requires careful stirring to prevent sticking

Overview

Aji de Gallina is a beloved Peruvian chicken stew highlighted by a silky sauce made from yellow peppers, cheese, walnuts, and milk-soaked bread.

AI Insights

Summary

Authentic recipe for Aji de Gallina, a creamy, spiced Peruvian chicken stew featuring aji amarillo, walnuts, and evaporated milk.

Tips

Stir the sauce frequently after adding the blended bread and cheese to prevent scorching at the bottom of the pan
Shred the chicken finely so it blends smoothly into the velvety sauce
Adjust the amount of aji amarillo paste based on your preference for heat

Substitutions

Walnuts → pecans or almonds
Cotija cheese → parmesan or queso fresco

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.

Pairing

Chicha Morada (traditional Peruvian purple corn drink)
Simple sliced avocado salad

AI Cooking Assistant

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FAQ

Can I substitute Aji Amarillo paste if I cannot find it?

Aji Amarillo is unique in flavor and heat, but yellow habanero or a mix of mild yellow chili paste with a pinch of turmeric can work as an alternative.

Is Aji de Gallina very spicy?

No, while it uses chili paste, the evaporated milk, cheese, and bread significantly tone down the heat, making it richly flavorful rather than intensely spicy.