Aji de Gallina Recipe

This delicious Ají de gallina recipe is one of the most beloved classic Peruvian dishes. It combines shredded chicken in a creamy walnut-based sauce with a mild kick of spice from Aji Amarillo chili. Easy to make, surprise guests with the fusion of flavors in this emblematic Peruvian dish.

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Peruvian

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: servings

Calories: 499kcal

Author: Authentic Food Quest

Equipment

Ingredients

1 chicken breast with skin and bone
4 yellow aji amarillo chili peppers or aji amarillo paste
2 large potatoes
2 eggs
⅓ cup Evaporated milk
1 tablespoon oregano
¼ cup walnuts
1 large red onion
3 garlic cloves
3 tablespoons vegetable oil
1 cup White Rice
2 cups water for rice
Salt to taste
3-4 slices sandwich bread
¼ cup shredded Parmesan cheese
5 pitted Kalamata or black olives for decoration

Instructions

Cook the chicken

Place the chicken breast with skin and bone in a pot with a tablespoon of oregano and a pinch of salt.
Add water until the chicken is well-covered. Bring to a boil over high heat, then reduce the heat to medium-low for about 30 minutes or until the chicken is cooked.
Do not discard the cooking water, as we will use it later. Let the chicken cool in the same pot covered with water.

Prepare the yellow chili paste

Wash the aji yellow chili peppers thoroughly and cut off the ends.
Open each chili pepper and remove the seeds and inner veins. If you prefer a spicier paste, keep some of the seeds.
Place the cleaned chili peppers in a pot, cover with water, and boil for 10 to 15 minutes until tender.
Drain and rinse with cold water. Cut the peppers into smaller pieces for frying later.
Chop the walnuts, onion, and garlic and set aside.
Heat 3 tablespoons of vegetable oil in a pot over medium low heat. Add the onion and garlic.
When the onion becomes translucent, add the yellow chili. Reduce to low heat and stir for about 15 minutes until the onions become golden brown in color. Set aside.
Prepare the yellow chili sauce in a blender. Combine the yellow chili, onion, garlic, chopped walnuts (keeping some aside for garnish), and torn pieces of white bread. Add approximately 2 cups of the chicken cooking broth. Blend until all ingredients are well combined.

Boil potatoes, eggs and cook rice

While preparing the yellow chili paste, peel the potatoes and let them boil in a large pot for about 20 mins until fork-tender.
In a separate pot, boil the eggs for about 8 to 10 minutes until hard
Cook your rice by following the instructions on the package and set aside to serve.

Combine ingredients

Shred the chicken by separating the meat from the bone and cutting the meat into small pieces. Use your hands or a fork.
In a large saucepan, add the yellow chili sauce (or 2 two teaspoons of aji amarillo chili paste), shredded chicken, and evaporated milk.
Cook for 10 to 15 minutes and stir occasionally. Taste to check if more salt is needed.
Continue cooking over medium low heat for a few minutes until you achieve the desired creamy texture. Stir in the grated Parmesan cheese.
Add more broth if the sauce is too thick or more evaporated milk for a creamier texture.

Serving tips

Serve on a plate with a portion of rice and a few slices of cooked potatoes. Add sliced hard-boiled egg to each plate.
Garnish with kalamata olives and sprinkle more Parmesan cheese and chopped walnuts if desired.
Enjoy and savor the flavors of your classic Peruvian dish.

Notes

If you don’t have access to fresh ají amarillo chili peppers, you can buy aji amarillo paste online.
For a lighter version of this recipe, you can use skim milk and reduce the amount of parmesan cheese.

Nutrition

Did you make this recipe?Please leave a star rating or tag us on @authenticfoodquest