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Peruvian Aji de Gallina

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Peruvian aji de gallina with creamy yellow chicken sauce, rice, olives, and egg.
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Aji de gallina is a comforting Peruvian chicken dish built around aji amarillo, bread or crackers, and a creamy walnut sauce. It is traditionally served with rice, olives, and hard-boiled egg.

Poach the chicken gently, then blend the sauce until smooth before folding the shredded meat back in. The result should be rich and spoonable, with a gentle chile warmth rather than harsh heat.

Shred the chicken into irregular bite-size strands and loosen the sauce with stock if it thickens too much while simmering.

Serving Suggestions

Serve over steamed white rice with black olives, halved eggs, and a little chopped parsley. A simple avocado salad makes a fresh side.

Aji de gallina being ladled into a bowl beside rice and olives.

Recipe Notes

Refrigerate leftovers for up to three days and reheat gently with a splash of stock. The sauce can be made one day ahead.

Peruvian aji de gallina with creamy yellow chicken sauce, rice, olives, and egg.

Peruvian Aji de Gallina

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Tender shredded chicken in a smooth aji amarillo, walnut, and milk sauce, served with rice, olives, and egg.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Sauce
  • 1 1/2 lb boneless skinless chicken thighs or chicken breast
  • 1 large yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1/2 cup walnuts
  • 3 tbsp aji amarillo paste
  • 1/2 cup evaporated milk
  • 1/2 cup chicken stock plus more as needed
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp fine salt or to taste
To Serve
  • 2 cups cooked white rice
  • 4 large eggs, hard-boiled and halved
  • 1/4 cup black olives

Equipment

  • Large saucepan
  • Blender
  • Chef’s knife
  • Wooden spoon

Method
 

Poach the Chicken:
  1. Place the chicken in a saucepan, cover with water, and simmer gently until cooked through, about 18 minutes.
  2. Transfer the chicken to a plate, reserve 1/2 cup of the cooking liquid, and shred the meat into irregular strands.
Build the Sauce:
  1. Warm the oil in a large saucepan and cook the onion until soft. Add the garlic and cumin for 30 seconds.
  2. Blend the walnuts, aji amarillo paste, evaporated milk, stock, pepper, and softened onion mixture until smooth.
  3. Return the sauce to the pan and simmer gently for 8 to 10 minutes, thinning with reserved cooking liquid as needed.
Finish and Serve:
  1. Fold in the shredded chicken and warm for 3 to 4 minutes without boiling hard.
  2. Spoon over rice and serve with olives and halved eggs.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 42gFat: 29gSaturated Fat: 7gCholesterol: 245mgSodium: 690mgFiber: 3gSugar: 7g

Notes

  • Use yellow aji amarillo paste for the characteristic Peruvian flavor.
  • Keep the sauce at a gentle simmer so the milk stays smooth.

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