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Aji de Gallina

A classic Peruvian dish featuring shredded chicken in a creamy, savory yellow chili sauce. Served over warm sliced potatoes and garnished with hard-boiled eggs and olives.

45 minMediumServes 4540 cal/serving

PeruvianDinnerStovetopStandardHigh ProteinNut-FreeShellfish-FreeAlcohol-Free

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Ingredients

  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breasts
  • 4 slices white bread, crustless
  • 1 cup evaporated milk
  • 2 tbsp vegetable oil
  • 1 cup red onion, finely diced
  • 4 garlic cloves, minced
  • 1/4 cup aji amarillo paste
  • 1/2 cup grated Parmesan cheese
  • 4 medium boiled yellow potatoes, sliced
  • 2 hard-boiled eggs, halved
  • 8 black olives, pitted

Instructions

  1. 1

    Bring 2 cups chicken broth to a simmer in a saucepan, add 2 lbs boneless skinless chicken breasts, and cook for 15 minutes until internal temperature reaches 165F, then shred chicken and reserve stock.

  2. 2

    Tear 4 slices crustless white bread into pieces in a small bowl, pour in 1 cup evaporated milk, let soak for 5 minutes, and blend until smooth.

  3. 3

    Heat 2 tbsp vegetable oil in a large skillet over medium heat, then add 1 cup finely diced red onion and 4 minced garlic cloves and sauté for 5 minutes until soft.

  4. 4

    Stir in 1/4 cup aji amarillo paste and cook for 3 minutes until fragrant.

  5. 5

    Pour in the blended bread mixture, shredded boneless skinless chicken breasts, and 1/2 cup reserved stock, then simmer on low heat for 5 minutes until thickened.

  6. 6

    Stir in 1/2 cup grated Parmesan cheese until melted into sauce.

  7. 7

    Arrange 4 medium sliced boiled yellow potatoes on plates, spoon chicken stew over them, and top with 2 halved hard-boiled eggs and 8 pitted black olives.

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Questions

What is Aji de Gallina?

A classic Peruvian dish featuring shredded chicken in a creamy, savory yellow chili sauce. Served over warm sliced potatoes and garnished with hard-boiled eggs and olives. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

What internal temperature should Aji de Gallina reach?

For Aji de Gallina, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of aji amarillo in Aji de Gallina?

The entry for Aji de Gallina calls for 1/4 cup aji amarillo paste. In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I use chicken thighs instead of chicken breasts in Aji de Gallina?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Aji de Gallina uses 2 lbs boneless skinless chicken breasts.

Can I make Aji de Gallina dairy-free?

Yes. The dairy in Aji de Gallina is 1 cup evaporated milk, 1/2 cup grated Parmesan cheese. Swap the evaporated milk for a plant-based version of the same product; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Aji de Gallina gluten-free?

Yes. The gluten in Aji de Gallina is 4 slices white bread, crustless. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Aji de Gallina contain eggs?

Yes: 2 hard-boiled eggs, halved. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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