Peruvian Aji de Gallina – Creamy 40-Minute Dinner

Peruvian Aji de Gallina is a classic comfort dish that brings the vibrant flavors of Lima to your kitchen. This creamy chicken stew, with its rich, nutty sauce made from aji amarillo peppers and evaporated milk, is both comforting and exciting.

In this recipe, I'll guide you through each step, from toasting the bread to blending the sauce, ensuring you get that silky, restaurant-quality texture every time. It's perfect for a weeknight dinner that feels special.

I've also included tips on sourcing aji amarillo paste and how to adjust the spice level to your preference, so you can make it your own.

About the Ingredients

1 lb (450g) boneless, skinless chicken breast

You can use thighs for more moisture; adjust cooking time accordingly.

4 cups (1L) chicken broth

Low-sodium broth gives you control over saltiness; homemade is even better.

2 slices white bread, crusts removed

Stale bread works best; gluten-free bread can be substituted.

1/2 cup (120ml) evaporated milk

Regular milk with a splash of cream can substitute, but evaporated adds richness.

2 tbsp (30g) aji amarillo paste

Find it in Latin markets or online; if unavailable, use 1 tbsp yellow curry paste plus 1 tsp paprika.

1 medium red onion, chopped

White onion works too, but red gives a milder, sweeter flavor.

2 cloves garlic, minced

Fresh garlic is key; pre-minced can be more bitter.

1 tsp ground turmeric

For color; you can omit if you don't have it.

2 tbsp (30ml) vegetable oil

Any neutral oil like canola or sunflower works.

2 hard-boiled eggs, sliced

For garnish; you can also use quail eggs for a fancy touch.

1/4 cup (30g) chopped walnuts or pecans

For garnish; toast them for extra flavor.

Salt and pepper to taste

Season at the end as the broth may already be salty.

Tips & Tricks

Don't skip toasting the bread

it helps thicken the sauce and adds a nutty flavor.

• If the sauce is too thick, add extra broth or milk to reach your desired consistency.
• For a smoother sauce, blend the bread and milk mixture until completely silky.
• Adjust the aji amarillo amount to your heat tolerance; start with 1 tbsp and add more if you like.

Step-by-Step Instructions

1. Poach the Chicken

In a large pot, bring chicken broth to a boil over high heat (212°F/100°C). Add the chicken breast, reduce heat to medium-low (around 180°F/82°C), and simmer for 15-20 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove chicken and let cool slightly, then shred.

2. Soak the Bread

Place the bread slices in a bowl and pour 1/2 cup of the warm broth over them. Let sit for 5 minutes, then squeeze out excess liquid and discard the liquid. Set the bread aside.

3. Sauté the Aromatics

In a large skillet, heat the vegetable oil over medium heat (350°F/175°C). Add the chopped onion and cook for 4-5 minutes until translucent and golden at the edges. Add the minced garlic and cook for 1 minute until fragrant.

4. Add the Spices

Stir in the aji amarillo paste and turmeric. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic.

5. Blend the Sauce

In a blender, combine the soaked bread, 1 cup of the reserved chicken broth, and the evaporated milk. Blend until smooth and creamy, about 30 seconds.

6. Combine and Simmer

Pour the blended sauce into the skillet with the onion mixture. Stir well and bring to a simmer over medium heat (around 200°F/93°C). Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly (coats the back of a spoon).

7. Add the Chicken

Add the shredded chicken to the skillet and stir to coat. Cook for 5 more minutes, until the chicken is heated through and the sauce has thickened to your liking. Season with salt and pepper.

8. Garnish and Serve

Serve hot, garnished with sliced hard-boiled eggs and chopped walnuts. Pair with rice and boiled potatoes if desired.

Delicious Variations

Vegetarian

Substitute the chicken with 2 cups of cooked chickpeas or firm tofu cubes.

Spicier

Add 1/2 teaspoon of cayenne pepper or a chopped fresh aji amarillo to the sauce.

Cheesy

Stir in 1/2 cup of grated Parmesan or queso fresco at the end for extra richness.

How to Store Peruvian Aji de Gallina

Frequently Asked Questions

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Peruvian Aji de Gallina

Peruvian Aji de Gallina is a creamy, mildly spicy chicken stew that's surprisingly easy to make at home in under an hour.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time4Servings385 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breast
• 4 cups (1L) chicken broth
• 2 slices white bread, crusts removed
• 1/2 cup (120ml) evaporated milk
• 2 tbsp (30g) aji amarillo paste
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 2 tbsp (30ml) vegetable oil
• 2 hard-boiled eggs, sliced
• 1/4 cup (30g) chopped walnuts or pecans
• Salt and pepper to taste

📋 Instructions

1. 1Poach the Chicken — In a large pot, bring chicken broth to a boil over high heat (212°F/100°C). Add the chicken breast, reduce heat to medium-low (around 180°F/82°C), and simmer for 15-20 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove chicken and let cool slightly, then shred.
2. 2Soak the Bread — Place the bread slices in a bowl and pour 1/2 cup of the warm broth over them. Let sit for 5 minutes, then squeeze out excess liquid and discard the liquid. Set the bread aside.
3. 3Sauté the Aromatics — In a large skillet, heat the vegetable oil over medium heat (350°F/175°C). Add the chopped onion and cook for 4-5 minutes until translucent and golden at the edges. Add the minced garlic and cook for 1 minute until fragrant.
4. 4Add the Spices — Stir in the aji amarillo paste and turmeric. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic.
5. 5Blend the Sauce — In a blender, combine the soaked bread, 1 cup of the reserved chicken broth, and the evaporated milk. Blend until smooth and creamy, about 30 seconds.
6. 6Combine and Simmer — Pour the blended sauce into the skillet with the onion mixture. Stir well and bring to a simmer over medium heat (around 200°F/93°C). Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly (coats the back of a spoon).
7. 7Add the Chicken — Add the shredded chicken to the skillet and stir to coat. Cook for 5 more minutes, until the chicken is heated through and the sauce has thickened to your liking. Season with salt and pepper.
8. 8Garnish and Serve — Serve hot, garnished with sliced hard-boiled eggs and chopped walnuts. Pair with rice and boiled potatoes if desired.

👨‍🍳 Chef's Note: This dish tastes even better the next day as the flavors meld. Simplify, focus, thrive.

Servings: 4

Cuisine: Peruvian

Course: Main Course

Nutrition (per serving): 385 kcal · 28g protein · 18g carbs · 22g fat

Written by Yuki Tanaka
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.