Aji de Gallina is a beloved traditional Peruvian dish featuring tender shredded chicken generously coated in a luxurious, creamy sauce made with vibrant Aji Amarillo chili, walnuts, and cheese, typically served with rice, potatoes, and hard-boiled eggs.
Peruvian Aji de Gallina Recipe
Aji de Gallina is a beloved traditional Peruvian dish featuring tender shredded chicken generously coated in a luxurious, creamy sauce made with vibrant Aji Amarillo chili, walnuts, and cheese, typically served with rice, potatoes, and hard-boiled eggs.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 6 cup chicken stock divided
- 3 slice white bread crusts removed
- 1 cup milk
- 0.5 cup red onion finely chopped
- 3 clove garlic minced
- 0.5 cup Aji Amarillo paste
- 0.25 cup walnuts ground
- 0.5 cup Parmesan cheese grated
- 2 tablespoon vegetable oil
- 4 medium potatoes boiled and sliced (for serving)
- 4 large hard-boiled eggs halved (for serving)
- small bunch fresh parsley chopped (for garnish)
- to taste black olives for garnish (optional)
Instructions
- Place the chicken breasts and chicken stock (about 5 cups, ensuring chicken is covered) into a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it using two forks, and set aside. Reserve 1 ¼ cups chicken stock for the sauce. (The remaining stock can be used to poach more chicken or in your favorite soup recipe).
- In a medium bowl, soak the bread with the reserved 1 ¼ cups chicken stock and the milk for 5 minutes. Mash the mixture with a fork until smooth, or blend briefly in a food processor.
- Heat vegetable oil in a large skillet or pot over medium heat. Sauté the finely chopped red onion until softened, about 5 minutes. Add minced garlic and Aji Amarillo paste, cooking for another 2-3 minutes, stirring constantly.
- Stir in the soaked bread mixture and ground walnuts. Cook, stirring, for about 5-7 minutes until the sauce thickens and reduces slightly.
- Add the grated Parmesan cheese and season with salt and pepper to taste. Mix well until the cheese is melted and incorporated.
- Gently stir in the reserved shredded chicken to the sauce and continue cooking for another 3-4 minutes until everything is heated through and well combined.
- Serve the Aji de Gallina hot over boiled sliced potatoes and white rice, garnished with halved hard-boiled eggs, fresh parsley, and optional black olives.
Notes
For an authentic flavor, use fresh Aji Amarillo paste. If unavailable, jarred paste works well. Serve with white rice, sliced boiled potatoes, and half a hard-boiled egg for a complete meal. You can also add some black olives for garnish.
