Recipes

Aji de Gallina (Creamy Peruvian Chicken)

Serves 4

| Prep Time: 10 mins

| Cook Time: 1 hour 20 mins

| Total Time: 1 hour 30 mins

You may need: Aji Amarillo

Discover The Recipe

Every culture has at least one or two comfort food dishes that definitively represent family and friendship. This recipe for Creamy Peruvian Chicken (Aji de Gallina) is a Peruvian classic comfort food dish made with shredded poached chicken in a lovely sauce. Creamy, savory, and spiced with the Aji Amarillo chili pepper, this dish is eminently satisfying, yet easy to make. Aji Amarillo is considered part of the "holy trinity" ingredients in Peru cooking, alongside garlic and red onion, and might be the most important single ingredient in Peruvian cuisine. These chilis are commonly made into a paste served as a condiment on every restaurant table in Peru, but are also used in dried form in many dishes to add a raisiny aroma, imparting tropical fruit notes of passion fruit and mango and a fiery kick. 

Our chefs have adapted this recipe to moderate the spicy heat. But if you are sensitive to spicy heat, simply use less of the Aji Amarillo in this and other recipes. Start with a small amount (<1 tsp) and add more to taste. Modern Peruvian cuisine is heavily influenced by the waves of Asian and European immigrants that arrived through the years and many dishes are adapted from other recipes to use local ingredients and indigenous cooking techniques. Aji de gallina is no exception as it may originate from a sweeter Catalonian dish that evolved into this savory dish. Find more recipes to use the Aji Amarillo chili on our website.

Ingredients

  • 1 lb chicken breast

  • 2 russet potatoes, peeled

  • 2 eggs

  • 3 slices white bread (soft white bread works best)

  • 1 cup milk, divided

  • 2 cloves garlic

  • ¼ cup walnuts

  • ¼ cup grated parmesan 

  • 2 Tbsp olive oil

  • 1 onion, chopped

  • 1-2 Tbsp Piquant Post Aji Amarillo, to taste (cut to ~½ tsp if you are sensitive to spicy food)

  • ½ cup chicken stock

  • ¼ cup black olives (optional)

  • To serve: Steamed white  rice (optional)

Notes

On a spice level, this dish is medium-hot. To dial back the spice, use less of the Aji Amarillo blend. For those sensitive to spicy heat Try ½ Tbsp (or less) of Aji Amarillo and add more to taste.

For the bread/milk mixture, add additional liquid to the food processor or blender to ensure you achieve a smooth puree. 

Some recipes call for evaporated milk - use whichever milk you prefer based on your dietary preferences.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Bring a large pot of water to a boil. Add chicken to the boiling water, poach for 10-12 mins, until just cooked. Remove and cool on a cutting board. Bring the water back to a boil, add potatoes and eggs. Remove the eggs after 7 mins, continue to cook the potatoes until fork tender, about 35-40 more mins. When cooled, shred the chicken with 2 forks, peel the egg, and slice the potatoes into rounds.

Make the sauce: Soak the bread in ½ cup milk for a few minutes. In a food processor or blender, add garlic, walnuts, parmesan, and remaining milk. Add the soaked bread. Process until smooth, add additional milk if needed.

In a large pan, heat olive oil over Med-High heat. Add onion, sauté for 3-4 minutes. Add Aji Amarillo and sauté for 1 minute, until fragrant. Add the bread/milk sauce and chicken broth to the pan. Stir and simmer for 10 mins. Mix in shredded chicken.

For serving, slice the potatoes and halve the eggs. Serve with rice or potatoes, top with an egg and olives.

Alternatives & Substitutions

Aji de Gallina (Creamy Peruvian Chicken)

Serves

4

Prep Time

10 mins

Cook Time

1 hour 20 mins

Total Time

1 hour 30 mins

Piquant Post spice you’ll need: Aji Amarillo

Ingredients

  • 1 lb chicken breast

  • 2 russet potatoes, peeled

  • 2 eggs

  • 3 slices white bread (soft white bread works best)

  • 1 cup milk, divided

  • 2 cloves garlic

  • ¼ cup walnuts

  • ¼ cup grated parmesan 

  • 2 Tbsp olive oil

  • 1 onion, chopped

  • 1-2 Tbsp Piquant Post Aji Amarillo, to taste (cut to ~½ tsp if you are sensitive to spicy food)

  • ½ cup chicken stock

  • ¼ cup black olives (optional)

  • To serve: Steamed white  rice (optional)

Instructions

  1. Bring a large pot of water to a boil. Add chicken to the boiling water, poach for 10-12 mins, until just cooked. Remove and cool on a cutting board. Bring the water back to a boil, add potatoes and eggs. Remove the eggs after 7 mins, continue to cook the potatoes until fork tender, about 35-40 more mins. When cooled, shred the chicken with 2 forks, peel the egg, and slice the potatoes into rounds.

  2. Make the sauce: Soak the bread in ½ cup milk for a few minutes. In a food processor or blender, add garlic, walnuts, parmesan, and remaining milk. Add the soaked bread. Process until smooth, add additional milk if needed.

  3. In a large pan, heat olive oil over Med-High heat. Add onion, sauté for 3-4 minutes. Add Aji Amarillo and sauté for 1 minute, until fragrant. Add the bread/milk sauce and chicken broth to the pan. Stir and simmer for 10 mins. Mix in shredded chicken.

  4. For serving, slice the potatoes and halve the eggs. Serve with rice or potatoes, top with an egg and olives.

Notes

  • On a spice level, this dish is medium-hot. To dial back the spice, use less of the Aji Amarillo blend. For those sensitive to spicy heat Try ½ Tbsp (or less) of Aji Amarillo and add more to taste.

  • For the bread/milk mixture, add additional liquid to the food processor or blender to ensure you achieve a smooth puree. 

  • Some recipes call for evaporated milk - use whichever milk you prefer based on your dietary preferences.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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