Peruvian Aji de Gallina – Creamy 45-Minute Comfort Food

Peruvian Aji de Gallina is a beloved classic that brings the vibrant flavors of Lima straight to your kitchen. This creamy chicken stew is made with a rich sauce of aji amarillo peppers, walnuts, and Parmesan cheese, creating a dish that's both comforting and elegant.

The name translates to 'chicken with chili,' but it's so much more—a velvety, golden sauce that clings to every strand of spaghetti, with tender shredded chicken and a hint of heat. It's the perfect weeknight dinner that feels special enough for company.

Serve it over white rice or spaghetti, with boiled potatoes and black olives for a traditional presentation. This recipe is easy to follow and guarantees a restaurant-quality meal at home.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken breasts

Use thighs for more flavor if preferred. You can also use leftover rotisserie chicken to save time.

4 slices white bread, crusts removed

Use day-old bread for better absorption; substitute with gluten-free bread if needed.

1 cup (240ml) evaporated milk

Adds creaminess without heaviness; you can use whole milk mixed with 1 tablespoon of butter.

1/4 cup (60ml) vegetable oil

Use a neutral oil like canola or sunflower; olive oil will alter the flavor.

1 large red onion, finely chopped

Use a sweet onion if you prefer a milder taste.

3 cloves garlic, minced

Fresh garlic is best; pre-minced garlic can be used in a pinch.

3 tablespoons aji amarillo paste

Find it in Latin markets or online; substitute with 1 tablespoon of aji panca plus 1 teaspoon of paprika.

1/2 cup (60g) walnuts, finely ground

Pecans or almonds work as substitutes; toast them for extra flavor.

1/2 cup (50g) grated Parmesan cheese

Use Pecorino Romano for a sharper taste; freshly grated melts better.

4 cups (960ml) chicken broth

Low-sodium broth is recommended; you can use vegetable broth for a lighter version.

Salt and pepper to taste

Season carefully as the broth and cheese add salt.

Cooked white rice or spaghetti, for serving

Traditionally served with rice or spaghetti; use gluten-free pasta if needed.

Tips & Tricks

• Shred the chicken while it's still warm—it's easier and keeps the meat moist.
• Soak the bread in the milk until fully absorbed; this creates a thick, creamy base for the sauce.
• If the sauce is too thick, add extra broth to reach your desired consistency.

Step-by-Step Instructions

1. Poach the chicken

Place chicken breasts in a pot and cover with 4 cups of chicken broth. Bring to a boil over medium-high heat (212°F/100°C), then reduce to a simmer (185°F/85°C) and cook for 15-20 minutes until the chicken is cooked through (internal temperature 165°F/74°C). Remove chicken and let cool slightly, then shred. Reserve the broth.

2. Soak the bread

In a bowl, combine the bread slices and evaporated milk. Let soak for 10 minutes until the bread is soft and mushy.

3. Sauté aromatics

In a large skillet, heat the vegetable oil over medium heat (350°F/177°C). Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.

4. Add aji and walnuts

Stir in the aji amarillo paste and ground walnuts. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic.

5. Blend the sauce

Transfer the onion mixture to a blender. Add the soaked bread mixture and 1 cup of the reserved chicken broth. Blend until smooth and creamy, about 1 minute.

6. Combine and simmer

Return the blended sauce to the skillet over medium-low heat (300°F/149°C). Stir in the shredded chicken and remaining broth. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. The sauce should be bubbling gently.

7. Finish with cheese

Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

8. Serve

Serve hot over cooked white rice or spaghetti, garnished with boiled potato slices and black olives if desired.

Delicious Variations

Make it vegetarian

Replace chicken with sautéed mushrooms or tofu and use vegetable broth.

Add a kick

Mix in 1 teaspoon of aji limo or habanero paste for extra heat.

Boost the veggies

Stir in 1 cup of peas or green beans during the last 5 minutes of simmering.

How to Store Peruvian Aji de Gallina

Frequently Asked Questions

I hope you enjoy this comforting Peruvian classic! If you try this recipe, let me know how it turns out in the comments below—I'd love to hear about your experience.

Peruvian Aji de Gallina

Peruvian Aji de Gallina is a creamy, mildly spicy chicken stew with walnuts and cheese, ready in just 45 minutes for a comforting dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breasts
• 4 slices white bread, crusts removed
• 1 cup (240ml) evaporated milk
• 1/4 cup (60ml) vegetable oil
• 1 large red onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons aji amarillo paste
• 1/2 cup (60g) walnuts, finely ground
• 1/2 cup (50g) grated Parmesan cheese
• 4 cups (960ml) chicken broth
• Salt and pepper to taste
• Cooked white rice or spaghetti, for serving

📋 Instructions

1. 1Poach the chicken — Place chicken breasts in a pot and cover with 4 cups of chicken broth. Bring to a boil over medium-high heat (212°F/100°C), then reduce to a simmer (185°F/85°C) and cook for 15-20 minutes until the chicken is cooked through (internal temperature 165°F/74°C). Remove chicken and let cool slightly, then shred. Reserve the broth.
2. 2Soak the bread — In a bowl, combine the bread slices and evaporated milk. Let soak for 10 minutes until the bread is soft and mushy.
3. 3Sauté aromatics — In a large skillet, heat the vegetable oil over medium heat (350°F/177°C). Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
4. 4Add aji and walnuts — Stir in the aji amarillo paste and ground walnuts. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and becomes aromatic.
5. 5Blend the sauce — Transfer the onion mixture to a blender. Add the soaked bread mixture and 1 cup of the reserved chicken broth. Blend until smooth and creamy, about 1 minute.
6. 6Combine and simmer — Return the blended sauce to the skillet over medium-low heat (300°F/149°C). Stir in the shredded chicken and remaining broth. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. The sauce should be bubbling gently.
7. 7Finish with cheese — Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
8. 8Serve — Serve hot over cooked white rice or spaghetti, garnished with boiled potato slices and black olives if desired.

👨‍🍳 Chef's Note: For an even richer flavor, use a combination of chicken breast and thigh meat. The dish is even better the next day!

Servings: 6

Cuisine: Peruvian

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat