Peruvian Aji de Gallina Creamy Chicken
Peruvian *Ají de Gallina* is a velvety, golden-hued chicken stew that balances rich, nutty flavors with a gentle heat from ají amarillo peppers. Tender shreds of poached chicken meld into a creamy sauce thickened with evaporated milk and crackers, while a sprinkle of queso fresco and black olives adds a bright, salty contrast. This comforting, crowd-pleasing dish is worth making for its ability to transport diners to Lima with every spoonful—warm, satisfying, and effortlessly elegant.
Ingredients
- Chicken breast500g
- Aji amarillo paste3 tbsp
- Onion1, finely chopped
- Garlic2 cloves, minced
- Walnuts100g, chopped
- Evaporated milk1 cup
- Chicken broth1 cup
- Bread2 slices, soaked in milk
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Boiled eggs2, for garnish
- Black olives4, for garnish
- Parsleyfor garnish
Nutrition
Directions
- 1
In a pot, boil the chicken breast until cooked through, about 20 minutes. Remove, shred, and set aside.
- 2
In a pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent, then add the aji amarillo paste and chopped walnuts. Cook for another 5 minutes.
- 3
In a blender, combine the soaked bread, evaporated milk, chicken broth, and the sautéed mixture. Blend until smooth, then return to the pan. Add the shredded chicken, season with salt and pepper, and heat through. Serve garnished with sliced boiled eggs, black olives, and parsley.
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