Aji de Gallina

About This Recipe

Aji de Gallina is a beloved Peruvian dish that combines shredded chicken with a rich and creamy sauce made from aji amarillo peppers, bread, and milk. Often served with rice and boiled potatoes, this dish is a staple in Peruvian households and is known for its comforting flavors. The heat from the aji amarillo is balanced by the creamy texture, creating a harmonious dish that is both satisfying and flavorful. Traditionally, Aji de Gallina is enjoyed during gatherings and celebrations, offering a taste of Peruvian warmth and hospitality. The origins of Aji de Gallina can be traced back to the influence of Spanish colonial cuisine, which introduced creamy sauces to the region. Over time, Peruvians adapted these techniques to local ingredients, such as the aji amarillo pepper, resulting in this unique and flavorful dish.

Ingredients

Serves 4

• 500 gchicken breast(shredded)
• 3 sliceswhite bread(crusts removed)
• 400 mlevaporated milk
• 100 gaji amarillo paste
• 1 cupchicken stock
• 50 gParmesan cheese(grated)

Instructions

1. 1

   Prepare the Chicken

   Boil the chicken breasts until cooked through, then shred them using two forks.

   Use leftover chicken for added flavor.

2. 2

   Make the Sauce

   Blend the white bread with evaporated milk until smooth. In a pan, cook the aji amarillo paste with garlic until fragrant.

   Add a splash of olive oil for extra richness.

3. 3

   Combine Ingredients

   Add the chicken stock to the pan, then stir in the bread mixture and shredded chicken. Simmer until thickened.

   Adjust the seasoning with salt and pepper to taste.

4. 4

   Finish with Cheese

   Stir in the grated Parmesan cheese and let it melt into the sauce. Serve hot with rice and potatoes.

   Garnish with boiled eggs and olives for authenticity.

Variations

• •

  Use turkey instead of chicken.

• •

  Add walnuts for texture.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Frequently Asked Questions