Aji de Gallina is a traditional Peruvian dish featuring shredded chicken in a rich, creamy sauce made with aji amarillo peppers, cheese, and bread-soaked milk. Served over rice or potatoes, this dish is comforting, flavorful, and full of warmth.
Peruvian Dishes: Causa & Aji
Aji de Gallina is a traditional Peruvian dish featuring shredded chicken in a rich, creamy sauce made with aji amarillo peppers, cheese, and bread-soaked milk. Served over rice or potatoes, this dish is comforting, flavorful, and full of warmth.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium red onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons aji amarillo paste
- 1/2 cup evaporated milk
- 2 slices white bread crusts removed
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese grated
- 1/4 cup walnuts finely chopped (optional)
- 2 cups cooked chicken shredded
- 2 cups white rice cooked
- 2 medium potatoes boiled and sliced
- 2 hard-boiled eggs halved
- 4 black olives halved
Instructions
- In a pan, heat vegetable oil over medium heat. Add the chopped red onion and cook until translucent, about 5-7 minutes.
- Add the minced garlic and aji amarillo paste, cooking for another 2-3 minutes until fragrant.
- In a blender, combine the evaporated milk, white bread (torn into pieces), and chicken broth. Blend until smooth.
- Pour the blended mixture into the pan with the onion and aji amarillo. Stir well.
- Add the shredded chicken, grated Parmesan cheese, and chopped walnuts (if using). Stir to combine.
- Simmer on low heat for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt and pepper to taste.
- Serve the Aji de Gallina hot over a bed of white rice and sliced boiled potatoes.
- Garnish each serving with hard-boiled egg halves and black olives.
Notes
For a quicker version, use pre-cooked rotisserie chicken. Adjust the amount of aji amarillo paste to control the spice level. Traditionally served with white rice and boiled potatoes, garnished with hard-boiled eggs and black olives.
