Ají de Gallina
Peru's beloved creamy chicken stew — shredded poached chicken in a golden sauce of ají amarillo, bread, walnuts, and Parmesan, served over rice with olives.
About This Recipe
Ají de gallina is one of Peru's greatest comfort foods — a rich, golden chicken stew that beautifully combines indigenous Peruvian ingredients (ají amarillo) with Spanish colonial influence (bread, walnuts, Parmesan). The layered complexity of the sauce — creamy, nutty, mildly spiced, and slightly earthy from the turmeric — makes it one of the most sophisticated and beloved dishes in Peruvian cooking.
Ingredients
Serves 4
- 600 gchicken breast
- 3 tbspají amarillo paste
- 3 sliceswhite bread(crusts removed)
- 150 mlevaporated milk
- 50 gwalnuts(roughly chopped)
- 50 gParmesan(grated)
- 1 largeonion(finely diced)
- 4 clovesgarlic(minced)
- 3 tbspvegetable oil
- 1 tspturmeric
- 8black olives(to garnish)
- 2hard-boiled eggs(halved, to garnish)
Instructions
- 1
Poach chicken
Simmer chicken in salted water 20 min. Cool and shred. Reserve broth.
- 2
Soak bread
Soak bread in evaporated milk until soft. Blend smooth.
- 3
Sauté base
Sauté onion and garlic in oil until golden. Add ají amarillo paste and turmeric; cook 3 min.
- 4
Build sauce
Add bread-milk mixture and 200 ml chicken broth. Stir in walnuts and Parmesan. Simmer 10 min.
- 5
Add chicken
Fold in shredded chicken. Season with salt. Simmer 5 min.
- 6
Serve
Serve over rice, garnished with olives and egg halves.
Pro Tips
- →
The sauce should be thick enough to coat the back of a spoon — add more broth if it gets too thick.
Variations
- •
Use rotisserie chicken to save time
- •
Add boiled potatoes to the sauce
- •
Make vegetarian with cauliflower and vegetable broth
Storage
Refrigerate up to 4 days. The sauce thickens considerably when cold — thin with a little water when reheating.
History & Origin
Ají de gallina reflects the mestizo fusion at the heart of Peruvian cuisine. Its origins lie in colonial Peru, where Spanish bread and nut sauces merged with the indigenous use of ají amarillo. The dish has remained largely unchanged for centuries.
Frequently Asked Questions
Can I substitute ají amarillo?
You can use a mix of yellow bell pepper and scotch bonnet for colour and heat, though the flavour won't be identical.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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