Aji de Gallina Creamy Peruvian Chicken
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.
Shredded chicken simmered in a creamy walnut and aji amarillo sauce served over rice for ultimate Peruvian comfort food.
Nutrition per serving
Ingredients
Main
Sauce
Thickener
Base
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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