Aji de Gallina

Dive into the vibrant flavors of Peru with Aji de Gallina, a creamy and comforting chicken stew that’s as rich in history as it is in taste. This traditional recipe combines shredded chicken with a velvety sauce made from aji amarillo paste, soaked bread, evaporated milk, and Parmesan cheese, creating a dish that’s both hearty and indulgent. Chopped walnuts add a delightful texture, while the subtle heat of the aji amarillo perfectly balances the dish’s creaminess. Served over tender slices of cooked potatoes and garnished with black olives and hard-boiled eggs, this iconic Peruvian meal is best paired with fluffy white rice for the ultimate satisfying experience. Perfect for recreating authentic Peruvian cuisine at home, this dish is sure to wow your family or dinner guests with its bold flavors and stunning presentation.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 1000 ml Water
• 2 tablespoons Olive oil
• 2 Garlic cloves, minced
• 1 medium Onion, finely chopped
• 3 tablespoons Aji amarillo paste
• 3 White bread slices, crust removed
• 1 cup Evaporated milk
• 50 grams Walnuts, finely chopped
• 40 grams Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 4 Cooked potatoes, sliced
• 8 Black olives
• 2 Hard-boiled eggs, halved
• 2 cups Cooked white rice

Directions

Step 1

Place the chicken breasts in a pot with 1000 ml of water and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken and reserve the cooking water.

Step 2

Once the chicken is cool enough to handle, shred it into thin strips and set aside.

Step 3

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, and cook until the onion is translucent, about 5 minutes.

Step 4

Stir in the aji amarillo paste and cook for another 2 minutes, allowing the flavors to combine.

Step 5

Soak the bread slices in a cup of the chicken stock reserved earlier. Once soft, squeeze excess liquid and blend with the evaporated milk until smooth.

Step 6

Add the bread mixture to the pan, stirring to combine with the onion and aji mixture.

Step 7

Mix in the chopped walnuts and grated Parmesan cheese. Season with salt and pepper.

Step 8

Add the shredded chicken to the sauce and cook over low heat for about 10 minutes, stirring occasionally, until the sauce is creamy and thick.

Step 9

Serve the Aji de Gallina over slices of cooked potatoes, garnished with black olives and halved hard-boiled eggs.

Step 10

Accompany with a side of white rice for a complete meal.

Nutrition Facts

Serving size	4232.8 grams (4232.8g)

Amount per serving	% Daily Value*
Calories	4198

Total Fat 225.30g	289%
Saturated Fat 48.90g	244%
Polyunsaturated Fat 12.20g
Cholesterol 852mg	284%
Sodium 14384mg	625%
Total Carbohydrate 350.70g	128%
Dietary Fiber 35.60g	127%
Total Sugars 48.50g
Protein 231.10g	462%

Vitamin D 290IU	1448%
Calcium 2546mg	196%
Iron 84mg	464%
Potassium 5637mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 21.2%

Carbs: 32.2%