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Aji de Gallina is one of Peru‘s most comforting and flavourful dishes, a creamy chicken stew that embodies the country’s love for bold flavours and rich textures. Served over rice and often accompanied by boiled potatoes and olives, it’s a dish that feels both familiar and special.
Its sunny yellow hue and velvety sauce make it a feast for both the eyes and the palate, while its deep, warming flavours capture the essence of Peruvian home cooking. Whether enjoyed at a casual lunch or as part of a celebratory spread, Aji de Gallina is a dish that tells a story of tradition, creativity, and cultural fusion.
What Is Aji de Gallina?
Aji de Gallina is a traditional Peruvian dish that translates to “chicken in chili sauce.” Despite its name, it’s not overly spicy, rather, the dish derives its distinctive flavour and colour from aji amarillo, a mild yellow chili pepper native to Peru. This creamy stew features shredded chicken simmered in a sauce made from milk, bread, and cheese, creating a rich yet balanced dish.
Often served with a bed of white rice and slices of boiled potatoes, Aji de Gallina offers a medley of textures that are both hearty and satisfying. It’s a staple in Peruvian households, celebrated for its ability to bring together simple ingredients in a way that feels luxurious. Its complex flavour profile, slightly tangy, mildly spicy, and deeply savoury, makes it a favourite among locals and visitors alike.
Ingredients and Taste
The soul of Aji de Gallina lies in its sauce. Aji amarillo peppers, with their mild heat and fruity undertones, are blended with milk, bread, and Parmesan cheese to create a creamy, golden base.
Shredded chicken, often poached and hand pulled for a tender texture, is simmered in this velvety mixture, allowing the flavours to meld beautifully. A hint of garlic and onion adds depth, while a touch of ground walnuts or pecans, included in some recipes, lends a subtle nuttiness.
The taste is complex yet comforting. The aji amarillo peppers bring a gentle warmth and a touch of sweetness, balanced by the creaminess of the milk and bread. The chicken absorbs these flavours, making each bite rich and satisfying without being heavy.
The addition of olives and hardboiled eggs as garnishes introduces briny and savoury notes, creating a harmony of flavours that feels indulgent yet approachable.
A Taste of History
The origins of Aji de Gallina reflect Peru’s unique culinary history, a blend of indigenous traditions and European influences. The dish is thought to have evolved from manjar blanco, a Spanish dish made with milk, sugar, and almonds.
When the Spanish brought this preparation to Peru, it transformed into a savoury recipe using local ingredients like aji amarillo and bread. Over time, it became a dish rooted in Peruvian identity.
Aji de Gallina gained popularity as an accessible yet sophisticated meal, often made to stretch simple ingredients into something extraordinary.
Today, it’s a symbol of Peruvian ingenuity in the kitchen, showcasing how global influences can adapt to local flavours and preferences. Its enduring appeal lies in its ability to evoke both nostalgia and delight, whether served at a family table or in a fine dining setting.
Aji de Gallina (Creamy Chicken Stew) Recipe
Serves: 4 people
Ingredients:
For the Stew:
- 2 chicken breasts (about 500g), bone in and skin on
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 4 slices of white bread
- 1 ½ cups evaporated milk
- 1 ½ cups chicken broth (reserved from poaching the chicken)
- 3 tbsp yellow chili paste (aji amarillo paste)
- ¼ cup grated Parmesan cheese
- 4 boiled potatoes, peeled and halved
- 4 boiled eggs, halved
- Salt and pepper to taste
For Garnish:
- Black olives, halved
- Fresh parsley, finely chopped
Directions
To begin, poach the chicken. In a large pot, place the chicken breasts with enough water to cover, add a pinch of salt, and bring to a simmer over medium heat. Cook for 20–25 minutes until the chicken is fully cooked. Remove the chicken and let it cool, reserving the broth. Once cooled, shred the chicken into thin strips, discarding the bones and skin.
Prepare the bread mixture. Soak the bread slices in 1 cup of the reserved chicken broth until softened. Transfer the soaked bread to a blender along with the evaporated milk. Blend until smooth and creamy, ensuring no lumps remain. Set aside for later use.
Heat the vegetable oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute, stirring frequently to avoid burning. Incorporating the garlic at this stage enhances its aroma without overwhelming the dish.
Stir in the aji amarillo paste and cook for 2–3 minutes, allowing its vibrant flavour to develop. Adjust the amount of chili paste based on your desired heat level. For a milder version, start with 2 tablespoons and gradually add more if needed.
Add the shredded chicken to the saucepan, mixing well to coat it evenly in the aromatic base. Pour in the blended bread and milk mixture, stirring continuously to prevent lumps. Gradually add an additional ½ cup of chicken broth if the sauce seems too thick.
Reduce the heat to low and simmer the stew for 10–15 minutes, stirring occasionally. Add the grated Parmesan cheese and season with salt and pepper to taste. The cheese adds depth and a subtle nuttiness to the sauce.
Prepare the accompaniments. Slice the boiled potatoes and eggs, arranging them on individual serving plates or a large platter. Warm the plates slightly to keep the dish at an ideal serving temperature.
Serve the Aji de Gallina over the potato slices, garnished with halved boiled eggs and black olives. Sprinkle with fresh parsley for a burst of colour and freshness. Pair with steamed white rice for a complete Peruvian experience. For added flavour, offer extra aji amarillo paste or lime wedges on the side.
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