Aji de Gallina: A Classic Peruvian Chicken Stew

Aji de Gallina is a popular Peruvian meal, featuring a creamy and mildly spicy chicken stew. This dish is known for its comforting qualities and rich taste, making it a favorite especially on cooler days. It combines shredded chicken in a thick, yellow sauce made with aji amarillo peppers, nuts, and bread, and is usually served with white rice and boiled potatoes.

The dish stands out because of its mix of flavors and textures: tender chicken, a silky sauce, and the gentle spice of the aji amarillo. Aji de Gallina highlights Peru’s mix of cultures, and in recent years, more and more people around the world are learning about this classic thanks to chefs who are reintroducing these traditional recipes.

What is Aji de Gallina?

Aji de Gallina is a classic Peruvian dish, often enjoyed as a comfort food. The name means “hen’s chili,” pointing to its main parts: chicken and a special yellow pepper native to Peru. The stew is bright yellow, thick, and creamy because of the peppers and the use of bread and nuts.

This meal is important in Peru since it shows the history of different influences on the country’s food. It’s often learned from family members and brings a sense of tradition and home.

History and Importance in Peru

Aji de Gallina’s background is layered and interesting. It likely comes from an old Spanish meal called Manjar Blanco, which had chicken, rice, almonds, and sugar. Once this idea came to Peru, local cooks changed it, leaving behind the sweet flavors and adding the local aji amarillo pepper for a spicy, savory twist.

This mix of local and foreign cooking methods is common in Peruvian food, as is adding in touches from other cultures, such as Chinese and Japanese cuisines. As a result, Peruvian food today combines many different flavors from around the world.

Aji de Gallina is often enjoyed during Lima’s winter, as it’s filling and warming. It is also a popular choice on “Dia de la Cocina y Gastronomia Peruana” (Peruvian Cuisine Day), which in 2025 falls on Sunday, September 14.

Main Features of Aji de Gallina

• Color: Bright yellow, thanks to the aji amarillo peppers.
• Sauce: Thick, creamy, rich in texture through evaporated (or fresh) milk, bread, and nuts.
• Chicken: Shredded and tender, so it easily soaks up the sauce.
• Flavor: Creamy, nutty, with mild heat and a touch of spice.

Main Ingredients in Aji de Gallina

What makes Aji de Gallina unique is how each ingredient adds to the finished dish. They are combined in a way that has been perfected in Peruvian homes for years.

To make the best version, each of these ingredients should be included as described in traditional recipes.

Chicken Choices and How to Prepare It

• Using both white and dark meat is common, with bone-in chicken giving a stronger stock for the sauce.
• Poaching the chicken with onion, carrots, celery, peppercorns, and bay leaves keeps it moist and makes a tasty broth for the sauce.
• Once cooked, the chicken is shredded to let it soak up as much sauce as possible. Leftover chicken or even turkey works well for this dish as well.

Aji Amarillo: Taste and Substitutes

• This yellow chili pepper is the heart of the meal-fruity and only gently spicy.
• It’s found fresh, frozen, or as a paste in Latin markets. The paste is very convenient and widely used.
• If you cannot find aji amarillo, substitutes like habanero or Scotch bonnet peppers can work, but the flavor changes. Turmeric is sometimes used for the yellow color.

The Role of Dairy, Bread, and Nuts

• Evaporated milk is traditional and makes the sauce extra smooth-fresh milk is ok for a lighter taste.
• White bread soaks in milk or stock, then is blended into the sauce for thickness-similar to the method in other Peruvian dishes.
• Walnuts go in to add richness, and Parmesan cheese brings a savory flavor.

Garnishes and What to Serve With

• White rice-fluffy and plain to balance out the creamy sauce.
• Boiled yellow potatoes-cut and arranged as a base for the stew.
• Hard-boiled eggs, olives (black, like Peruvian or Kalamata), and parsley or cilantro for color and extra flavor.

How to Make Aji de Gallina

Making Aji de Gallina takes about 1 hour to 1 hour 20 minutes and can serve from 4 to 12 people, depending on the portion size. There are several steps, but they are straightforward.

Equipment You’ll Need

• Large pot: For poaching chicken and making stock.
• Medium skillet or pot: For cooking the sauce.
• Blender or food processor: For a smooth sauce.
• Forks: For shredding chicken.
• Kichen basics: Cutting board, knife, measuring cups, and spoons.

Step-by-Step Instructions

1. Poach the Chicken: Place 1.5 to 3.75 pounds of chicken in a pot with enough water to cover. Add onion, carrots, celery, bay leaf, and peppercorn. Simmer until tender (10-15 minutes for breasts, longer for a whole chicken). Let it cool and shred the meat. Save 1.5 to 4.5 cups of the cooking stock.
2. Soak the Bread: In a bowl, soak 2-6 slices of crustless white bread with 3/4-1 cup of evaporated or fresh milk until soft.
3. Sauté the Aromatics: In a skillet, heat 1/2 cup oil. Cook 1-2 chopped onions and 2-5 cloves minced garlic until soft. Blend fresh aji amarillo peppers with oil if not using paste and add to the pan. Cook for several minutes.
4. Blend Sauce Ingredients: In a blender, add the soaked bread, 3 tbsp-1/4 cup walnuts, 3 tbsp-1 cup grated Parmesan, and the cooked onion-pepper mix. Blend until completely smooth, adding more milk or chicken stock if needed. Season with 1/4-2 tsp turmeric, 1/2-1 tsp cumin, salt, and pepper.
5. Simmer the Sauce: Return the sauce to the pot. Add 1.5-3 cups reserved chicken stock and simmer gently until thick, about 5 minutes.
6. Add the Chicken: Stir in shredded chicken and cook together for another 5-8 minutes. Add more stock if it gets too thick.
7. Assemble and Serve: Spoon the stew over rice and potatoes. Top each serving with sliced hard-boiled eggs, olives, and chopped parsley.

Tips for Best Results

• Use real aji amarillo if you can. The flavor is truly different from substitutes.
• The sauce should be creamy but not too thick. If your blender has trouble, add a bit more milk or stock for the right consistency.
• Make homemade chicken stock. Bone-in, dark meat works best for a richer flavor.
• Simmer chicken gently in the sauce. This helps soak up the flavors without overcooking.
• Taste and adjust seasonings. Cumin and turmeric add warmth, but the heat should be mild.

What to Serve with Aji de Gallina

This main dish is almost a full meal by itself, but traditional sides and drinks help round it out.

Traditional Sides

• White Rice: Absorbs the sauce and balances the flavors.
• Yellow Potatoes: Adds softness and earthiness.

Drinks and Desserts

• Chicha Morada: A sweet, purple corn drink found in Peru.
• Light Beer or White Wine: Matches well with the rich sauce.
• Dessert Ideas:
  • Alfajores (shortbread cookies with caramel filling)
  • Suspiro Limeno (a sweet milk custard with meringue)
  • Fresh fruit salad for a simple finish

Frequently Asked Questions

Can I Make Aji de Gallina Ahead or Freeze It?

Yes. You can cook the stew ahead of time (keeping rice and potatoes separate), cool it, and store it in the fridge for 3-4 days. It also freezes nicely for up to 3 months. Thaw in the fridge before gently reheating on the stove. Add a splash of stock or milk if it gets too thick.

Is Aji de Gallina Very Spicy?

No, most people find it only a little spicy. The aji amarillo gives a mild heat, more fruity than hot. You can add more pepper paste for extra kick, or reduce it for a milder stew.

How Can I Adjust It for Special Diets?

Nutrition Information

The nutrition values depend on the specific recipe and serving size, but here are general estimates per serving (including rice and potatoes):

For exact numbers, use an online nutrition calculator and your specific recipe. Like all rich meals, it’s best enjoyed as part of a balanced diet.