How to Make the Perfect Aji de Gallina Creamy Peruvian Chicken
Peruvian · Medium · 60 min · 6 servings
Aji de Gallina is a beloved Peruvian comfort dish featuring shredded chicken in a rich and creamy walnut and aji amarillo sauce. It is velvety, mildly spicy, and deeply satisfying when served over white rice with hard boiled eggs and olives.
Why this recipe works
This Aji de Gallina Creamy Peruvian Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 800 g chicken breast or whole chicken poached and shredded
- 4 whole aji amarillo peppers seeded and blended
- 100 g walnuts soaked and blended
- 200 ml evaporated milk
- 4 slices white bread crusts removed soaked in milk
- 1 whole white onion finely diced
Step by step instructions
Step 1: Build the Sauce Base
Saute the diced onion in oil over medium heat until completely soft and translucent, about 8 minutes. Add the blended aji amarillo paste and cook for another 5 minutes until fragrant and deepened in color.
Step 2: Blend the Cream
Squeeze the soaked bread to remove excess milk and blend it together with the walnuts and evaporated milk until completely smooth. This mixture will be the creamy backbone of the sauce.
Step 3: Combine Everything
Add the blended walnut cream to the onion and aji amarillo base in the pan and stir well over medium heat. Let the sauce simmer for 10 minutes, stirring frequently, until thickened and smooth.
Step 4: Add Chicken and Serve
Fold the shredded chicken into the sauce and heat through for 5 minutes. Serve over white rice and garnish with sliced hard boiled eggs, black olives, and a sprinkle of Parmesan cheese.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- aji amarillo peppers → a mixture of yellow bell pepper and a small jalapeno for a milder heat level
- walnuts → macadamia nuts or cashews for a slightly different nutty flavor profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the step of soaking and squeezing the bread which results in a lumpy rather than silky smooth sauce
- Not cooking the aji amarillo paste long enough in the oil which leaves a raw pepper flavor in the finished dish
Nutrition facts
Per serving: 480 calories, 32g protein, 28g carbs, 26g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →