Aji de Gallina
Description
Aji de Gallina - Authentic recipe from Peru. Ready in 60 min. Try it now!
Directions
✓ researched- 1
Cook 500 g chicken breast in broth, remove and shred into fine strips. Reserve the broth.
⏱️ approx. 12 min💡 Tip: Ají de Gallina is a Peruvian comfort dish — shredded chicken in a creamy, mildly spicy Ají Amarillo sauce, thickened with bread and nuts. Mild-spicy and rich.
- 2
Sauté 1 onion and 2 garlic cloves. Add 3 tbsp ají amarillo paste. Process 100 g soaked bread, 400 ml milk and 50 g Parmesan into a creamy sauce.
⏱️ approx. 12 min💡 Tip: Ají amarillo adds colour and mild heat. The soaked bread thickens the sauce to a creamy consistency. Parmesan and (optionally) nuts add richness. A velvety, golden sauce.
- 3
Add the shredded chicken to the sauce and stir in a little broth to reach the desired consistency. Heat through. Serve with rice, potatoes, 2 hard-boiled eggs and olives.
⏱️ approx. 12 min💡 Tip: Ají de Gallina is served over white rice with boiled potatoes, hard-boiled egg and olives. The creamy, mildly spicy sauce is a classic Peruvian comfort food.
📜 Origin & History
Aji de Gallina is a traditional Peruvian dish with origins in colonial times. It is believed to have been shaped by Spanish influences in Peruvian cuisine, with chicken prepared in a creamy sauce made from Ají Amarillo, nuts and cheese. The dish reflects the fusion of indigenous and European ingredients and is an example of the diversity of Peruvian gastronomy.
🌿 Regional variants
With walnuts
Walnuts in the sauce — richer.
Vegetarian
With mushrooms/jackfruit instead of chicken.
🍷 What goes with it?
With white rice. With potatoes. With egg and olives. As a main course.
Frequently Asked Questions
What is Ají de Gallina?
A Peruvian dish — shredded chicken in a creamy ají amarillo sauce thickened with bread, milk and nuts/Parmesan. Mildly spicy and rich. A beloved comfort food.
Why bread in the sauce?
Soaked white bread thickens the sauce to a creamy, dense consistency (instead of flour). A traditional technique. Combined with milk and nuts it becomes velvety.
How does it differ from Huancaína?
Both use ají amarillo and a creamy sauce. Ají de Gallina has shredded chicken IN the sauce (main course), whereas Huancaína is a cold sauce served over potatoes (starter).
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Ingredients
verified- Chicken breast500 g
- Onion1 pcs
- Garlic clove2 pcs
- Milk400 ml
- Bread100 g
- Aji Amarillo Paste3 tbsp
- Parmesan50 g
- Egg2 pcs
