Aji de Gallina

Name: Aji de Gallina
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
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

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

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

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

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

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

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

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

Questions

Can I make Aji de Gallina dairy-free?

Yes. The dairy in this entry 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 this entry 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.

How long does Aji de Gallina keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Aji de Gallina?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Camotes Fritos side
Ensalada Criolla salad
Chicha Morada Spiced Purple Corn Drink drink
Alfajores Dulce de Leche Sandwich Cookies dessert

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