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Creamy Easy Aji de Gallina Recipe

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A classic Peruvian dish featuring shredded chicken in a creamy yellow chili pepper sauce, perfect for a comforting and authentic meal made in about 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • Salt and pepper, to taste
  • 2 cups (480 ml) chicken broth (homemade or low-sodium store-bought)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (30 g) walnuts, finely ground
  • 2 tablespoons aji amarillo paste (Peruvian yellow chili paste, can substitute with mild yellow pepper paste)
  • 1/2 cup (120 ml) evaporated milk or whole milk
  • 3 slices white bread, crusts removed and torn into pieces
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tablespoons vegetable oil or olive oil
  • Fresh cilantro or parsley, chopped, for garnish (optional)
  • Cooked white rice (for serving)
  • Boiled potatoes (optional, for serving)
  • Hard-boiled eggs, halved (optional garnish)
  • Black olives (optional garnish)

Instructions

  1. Poach the chicken breasts in salted water or chicken broth for about 15 minutes until fully cooked (internal temp 165°F / 74°C). Remove, let cool slightly, then shred with two forks into bite-sized pieces. Reserve 2 cups (480 ml) of the cooking broth for the sauce.
  2. Tear the white bread slices into small pieces and soak them in 1/2 cup (120 ml) of the reserved chicken broth for 5 minutes until softened.
  3. Heat 2 tablespoons oil in a large pan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, avoiding browning.
  4. In a food processor or blender, combine the soaked bread (with its liquid), ground walnuts, aji amarillo paste, and evaporated milk. Blend until smooth and creamy. Pour this mixture into the pan with the sautéed onions and garlic, stirring gently.
  5. Add the shredded chicken to the sauce and stir to coat evenly. Let everything simmer gently for 10 minutes, stirring occasionally, so the flavors meld and the sauce thickens. If it gets too thick, add a splash more chicken broth. Stir in the grated Parmesan cheese just before serving.

Notes

Keep heat low during simmering to prevent milk from curdling. Toast walnuts lightly for extra depth if desired. Adjust aji amarillo paste amount to control spice level. Use gluten-free bread for gluten-free adaptation. Use rotisserie chicken to save time. Store leftovers in airtight container in fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: Aji de Gallina, Peruvian chicken, creamy chicken recipe, aji amarillo, easy chicken dinner, authentic Peruvian dish

Find it online: https://rowanrecipes.com/creamy-easy-aji-de-gallina-recipe-5-steps-for-authentic-peruvian-chicken/