Aji de Gallina
Aji de Gallina is the ultimate Peruvian comfort food, a creamy, spicy chicken stew that warms you from the inside out. Shredded chicken bathed in a velvety sauce of aji amarillo, evaporated milk, and walnuts, served over tender potatoes and rice. The dish originates from Lima's criollo kitchens, where Spanish and indigenous flavors meld. The first bite delivers a gentle heat, followed by nutty richness and a hint of cheese. It's the kind of meal that feels like a hug from a Peruvian grandmother. I love how the sauce clings to every shred of chicken. Serve with olives and hard-boiled eggs for a truly authentic experience.
Ingredients
- chicken breast500g
- aji amarillo paste3 tbsp
- evaporated milk250ml
- walnuts100g
- white bread2 slices
- parmesan cheese50g
- yellow potatoes4 medium
- red onion1 large
- garlic2 cloves
- vegetable oil2 tbsp
- hard-boiled eggs2
- black olives50g
- cooked white rice2 cups
Directions
- 1
Boil the chicken breast in salted water until cooked through, about 15 minutes. Remove, cool, and shred. Reserve 1 cup of the broth.
- 2
Soak the bread slices in a little evaporated milk. In a blender, combine the soaked bread, walnuts, Parmesan, and 1/2 cup of the reserved broth. Blend until smooth.
- 3
In a large skillet, heat the oil over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes.
- 4
Add the aji amarillo paste and cook for 2 minutes, stirring. Add the blended walnut-bread mixture and the remaining evaporated milk. Cook, stirring, until the sauce thickens, about 5 minutes.
- 5
Add the shredded chicken to the sauce, season with salt and pepper, and simmer for 10 minutes. If too thick, add more broth.
- 6
Meanwhile, boil the potatoes until tender, then peel and cut into thick slices. Serve the chicken sauce over the potatoes and rice. Garnish with sliced hard-boiled eggs and black olives.
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