Peruvian Aji de Gallina Chicken Recipe

Peruvian Aji de Gallina is one of Peru's most beloved national dishes -- a golden, velvety chicken stew bathed in a sauce made from aji amarillo chili, walnuts, bread, and Parmesan cheese that reflects the country's Spanish, African, and Indigenous culinary heritage. Served over white rice with boiled potatoes, olives, and hard-boiled eggs, this protein-packed comfort dish provides 69g of protein per serving with a uniquely creamy, mildly spicy sauce you won't find anywhere else in the world.

Ingredients

Chicken

• 800g chicken breast or thighs, bone-in or boneless
• 1 liter chicken broth or water
• 1 bay leaf
• 1/2 onion, halved
• 1 tsp salt

Aji Amarillo Sauce

• 3 tbsp vegetable oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 3 tbsp aji amarillo paste (or 3 fresh aji amarillo, blended)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 4 slices white bread, crusts removed
• 1 cup chicken broth (reserved from cooking)
• 1/2 cup walnuts, roughly chopped
• 1/2 cup whole milk
• 60g Parmesan cheese, grated
• Salt and pepper to taste

To Serve

• 3 cups cooked white rice
• 3 medium yellow potatoes (papa amarilla), boiled and halved
• 3 hard-boiled eggs, halved
• 1/4 cup black olives, pitted
• Fresh parsley to garnish

Instructions

1. Poach the chicken: place chicken in a pot with broth or water, bay leaf, halved onion, and salt. Bring to a boil, then simmer over medium heat for 20 minutes until fully cooked. Reserve the broth.
2. Remove chicken from broth and let cool for 10 minutes. Shred into thin strips using two forks. Set aside. Strain and reserve 1 cup of the cooking broth.
3. Soak the bread: tear bread slices into pieces and soak in the reserved cup of warm chicken broth for 5 minutes. Blend with the milk until smooth.
4. Heat vegetable oil in a large saucepan over medium heat. Add onion and cook for 7 minutes until softened and translucent.
5. Add garlic, aji amarillo paste, turmeric, and cumin. Stir-fry for 2 minutes until fragrant and oil turns golden yellow.
6. Add the bread-milk mixture and stir vigorously to incorporate. Cook over medium heat for 3 minutes, stirring constantly.
7. Add walnuts and shredded chicken. Stir well to combine everything.
8. Add more reserved broth tablespoon by tablespoon until the sauce reaches a thick, creamy consistency that coats the chicken. Simmer for 5 minutes.
9. Stir in grated Parmesan cheese off the heat. Taste and adjust salt and pepper.
10. To serve: place rice on plates, add boiled potato halves and shredded chicken in sauce. Garnish with hard-boiled egg halves, olives, and fresh parsley.

Tips & Variations

• Aji amarillo is the soul of this dish: This bright orange Peruvian chili is fruity, moderately hot, and irreplaceable. Aji amarillo paste is widely available online and at Latin grocery stores.
• Papa amarilla for authenticity: Yellow Andean potatoes (papa amarilla) have a naturally creamy, buttery texture perfect for this dish. Yukon Gold potatoes are an excellent substitute.
• Bread is the thickener: The soaked bread is traditional and gives the sauce its distinctive body. Do not substitute with flour or cornstarch -- it changes the texture entirely.
• Make-ahead friendly: The sauce improves with time. Make the aji amarillo sauce up to 2 days ahead and store refrigerated. Add freshly shredded chicken when reheating.
• Dairy-free option: Substitute full-fat coconut milk for whole milk and omit the Parmesan. The sauce will be slightly less rich but still delicious.

Nutrition Breakdown

Calories: 884 kcal

Protein: 69.3g

Fat: 25.1g

Carbs: 92.7g

Fiber: 5.8g

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