Aji de gallina is a classic Peruvian dish, with shredded chicken wrapped in a smooth, creamy sauce with chili, cheese and walnuts. It's a delicious meal, plus perfect to adapt for leftovers.
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It has been many years now since I was last in Peru - pre kids for a start. I admit I have been reminiscing a bit more recently. I think it's a combination of seeing a friend's trip and getting back in to some Peruvian cooking (like anticuchos skewers) which have sparked memories.
The first time I went, I instantly loved Peru and started planning my next trip back. This was mainly to do some of the things I didn't manage the first time (like hike the Inca trail and see the Nazca lines). But I far from completed my list of places to go or foods to try.
Peruvian cuisine is definitely one that is less known globally, but that does seem to be changing. People are starting to appreciate the wonderful diversity in Peruvian cooking.
It's a true melting pot, and seems to have been so for centuries. Many dishes combine European methods with local ingredients, and there are many more adapting Chinese and Japanese immigrant cuisine.
What is aji de gallina?
"Aji de gallina" mean's "chili chicken", or more specifically a hen. It's a classic Peruvian dish that is a great example of combining a European style of making a sauce (mainly French, in this case) with local aji amarillo chili mixed in.
While the exact origins are unclear, one story is that French chefs to aristocracy fled to Peru after the revolution in search of new employment. This may have evolved from their culinary background and the ingredients they now found locally.
This dish is essentially shredded chicken wrapped in a creamy walnut and bread-thickened sauce with a little chili kick. The result is comforting and delicious.
A creative use for leftover chicken or turkey
While any version I found of this first poached the chicken, as is traditional, as I was making it I instantly thought leftovers. Then independently, as we were enjoying it for dinner, my husband said, "you should make this with leftover Thanksgiving turkey". Great minds, and all that.
While I can understand poached chicken is easier to shred, I definitely think this is an ideal recipe for leftover chicken or turkey. The sauce is both delicious and perfect for helping along any meat that may be a little dry.
Even better, if you use leftovers it becomes a pretty quick recipe to make.
Steps to make aji de gallina
- Poach the chicken (if making from scratch) then once cool enough to handle, shred it up (alternatively, shred leftover cooked chicken).
- Soak the bread in milk for a few minutes.
- Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
- Soften the onion in a pot then add the garlic, aji amarillo and turmeric and cook a minute more.
- Add the bread-walnut mixture, the chicken and stock. Mix well and cook a few more minutes before serving.
As I say, it's a relatively quick and easy dish, once the chicken is cooked.
What is aji amarillo?
Aji amarillo is one of the more popular chilis in Peru and has a medium-high level of heat. While it's not that easy to find fresh or even as a paste in stores, you can buy aji amarillo paste online (affiliate link).
The chili keeps well as a paste, and is used in a number of Peruvian dishes like papa a la Huancaina (potatoes with a cheese-chili sauce), aji verde - Peruvian green sauce and tiradito (Peruvian sashimi with a chili-lime sauce).
What cut of chicken should you use?
This would typically be made with a whole chicken so a mix of both white and brown meat is best, if you can. Personally I always find the brown meat more moist and flavorful, but since the sauce here a good amount of flavor, it isn't that big a deal which you use, I think. Plus, it can be a good option to use leftover breast meat for this and keep the brown meat for something else that may need it more.
If you are starting from scratch, poaching is probably the best route. Some recipes I found poach chicken breast in stock, but I suggest some leg meat on the bone along with breast meat would be best to effectively make stock as you go. You may find you need to take out the breast a little earlier as it will likely cook quicker.
What do you serve with aji de gallina?
This dish is typically served with white rice, boiled yellow potatoes and hard boiled eggs. Some decorate with some parsley and/or black olive slices as well.
The rice is great to mop up the sauce and the potatoes are good for that as well. Plus, they originate from Peru, so they appear pretty often in Peruvian cooking.
Aji de gallina is a flavorful and comforting meal that's both great to prepare ahead and also use up leftover meat. In other words, you have so many excuses to give it a try!
Try these other comforting ways to use leftovers:
- Leftover turkey pie with bechamel and raisins
- Pastilla (Moroccan savory pie)
- Thai red curry
- Plus get many more main course recipes in the archives.
Aji de gallina (Peruvian chicken)
Ingredients
- 3 ¾ cups cooked chicken approx (see note 1 to cook from scratch)
- 2 slices bread or 3, if small, crusts removed
- ⅓ cup milk
- 1 onion
- 2 cloves garlic
- 3 tablespoon walnuts
- 3 tablespoon grated parmesan or a little more, to taste
- 2 tablespoon vegetable oil
- 2 teaspoon aji amarillo chili paste or more to taste
- ¼ teaspoon turmeric
- ½ cup chicken stock (or reserved poaching liquid)
Instructions
- Poach the chicken (if making from scratch - see details in note 1 below) then once cool enough to handle, shred it up. Alternatively, shred leftover cooked chicken.
- Soak the bread in the milk for a few minutes. Dice the onion in a small dice and finely dice the garlic.
- Put the soaked bread, walnuts and parmesan in a blender or food processor and blend until smooth.
- Warm the oil in a medium pan and add the onion. Cook a few minutes until softened then add the garlic, aji amarillo and turmeric and cook a minute more.
- Add the bread-walnut mixture, the chicken and around ½ cup (120ml) of cooking water from the chicken or stock. You can add a little more or less to taste - it should be moist but not runny. Mix well and simmer for around 10 minutes before serving.
Video
Notes
- If cooking chicken from scratch - put 1lb (450g) chicken breast plus 1lb (450g) chicken legs on the bone in a pot with 1 carrot, ½ onion and any parsley, chard stems etc you have. Add 5 cups (1 ¼ litres) water and some salt and pepper. Bring to simmer and poach for around 20 - 45 min depending on thickness until cooked through. You may want to remove the breast sooner as it may cook quicker. Remove chicken, cool and shred.
- Note cooking time does not include time to cook the chicken from scratch.
- You could also use leftover turkey in this recipe.
- Many recipes use evaporated milk rather than fresh - you can use this if you prefer but it's not an ingredient we typically have and fresh milk works fine.
- This dish is typically served with white rice, boiled and sliced yellow potatoes and hard boiled eggs on the side.
Nutrition
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Evelyn I says
The first recipe I saw on The Hungry Tica used evaporated milk. I'm wondering if I should use regular milk instead as to not give it the evaporated milk taste.
Caroline's Cooking says
So evaporated milk can be relatively common in Peruvian recipes since it's shelf stable and at least historically, not everyone has had access to refrigeration. However it's not something I tend to have around and have reason to have some open to use for other things, and as you say it can have that slightly distinct taste. So personally, I prefer to use regular milk here.
Chris Tarver says
This came out just like I remember it when I lived in Peru. Great recipe!
Caroline's Cooking says
That's wonderful to hear, hope it brought back tasty memories!
Celeste says
Tried this recipe out tonight for my family and it was a hit! Thank you so much. I’ve been craving Ají de Gallina for a while now, but in this economy it’s been difficult to treat my family of 5 out to a nice meal. I decided to give it a try at home (in hopes to satisfy my craving lol), and found your recipe. It was very simple, straightforward, and most importantly, delicious! Thanks again xoxo
Caroline's Cooking says
I'm so glad to hear you enjoyed it and found it easy to follow!
Trixie says
Sorry wanted to give it a 5 star.
Caroline's Cooking says
So glad to hear!
Trixie says
I modified it a little my vitamix would not fully blend the cheese mixture added a little more milk and seasoned to taste came out delicious.
Caroline's Cooking says
I'm so glad to hear you enjoyed it (and appreciate you coming back to rate it, too!)
Wendy L says
I had this dish in Ecuador and was looking for a similar version. It is excellent! I left out the walnuts and added additional cheese (mozzarella) because that was the version I had. So, so good. BTW, Fresh Market carries aji amarillo chili paste.
Thanks much for a great recipe.
Caroline's Cooking says
I'm so glad to hear you enjoyed! And thanks for sharing re finding the paste - unfortunately Fresh Market isn't anywhere near me nor nationwide, but great to know if you have it nearby, it may be a place to look.
Ivette says
Hi,
Why do you use walnuts to make this recipe? The original Peruvian recipe does not ask for walnuts or any nuts.
Caroline's Cooking says
As with many recipes that have been around a while, there are a few variations. However certainly many versions I have seen by Peruvian chefs include walnuts so it is pretty common.
Diana says
I made this because I already had aji amarillo paste sitting in my fridge from a different recipe and I wanted to try it a new way.
It was very delicious. I used 1 T of aji amarillo paste because I was concerned it might otherwise taste like chicken pot pie filling, as that one guy said. There is no way it would have tasted like that with even just 2 teaspoons, so I don't know what he was talking about.
my blender didn't want to blend the walnut/bread/parm mixture into a smooth blend, so I added the 1/2 cup of stock to the mix and it worked like a charm.
Easy to make. All the family raved over it. This a perfect use for that jar of paste I have in my fridge. Thank you so much.
Caroline's Cooking says
I'm so glad to hear you all enjoyed it, and yes, great use of some of the paste (also, if you haven't tried them yet, I have a few other Peruvian recipes like papa a la Huancaina and tiradito that use the paste, too).
Cindy says
Thanls for sharing this recipe. I'm peruvian , in my town trujillo we use peanuts instead of walnuts and yo can also add pepper and a little bit of cumin. It is one fo my husbands favorite peruvian dishes and he is not peruvian.
Thanks
Caroline's Cooking says
I love the sound of peanuts and a touch of cumin. Thanks for sharing - it's always great to hear about the variations in traditional dishes. And I can understand why it's a favorite!
David says
Very bland if this recipe is followed. I'd add at least 2 to 3X more aji amarillo paste as well as some chili powder to give it a kick. As presented, this tastes like chicken pot pie filling.
Caroline's Cooking says
Sorry you found it bland, aji amarillo pastes can vary in quite how strong they are, as can tastes, so I'd suggest the amount listed is more of a minimum guide and you adjust up to taste (as you clearly did) - I've added in "or more to taste" to make this clearer.
Sherry says
My first time making this dish and this recipe was amazing! This is my go-to dish at Peruvian restaurants and now I can have it at home. I used sourdough bread and added boiled potatoes. I used the broth from when I boiled the chicken to thin out the sauce. I will definitely make this again. I'm happy I don't have to search for another recipe since this one is perfect.
Caroline's Cooking says
So glad to hear it worked well for you, and matched up to what you have had in restaurants!
Al Pattullo says
Having a Peruvian guest to dinner was not something I’d been expecting here in the Scottish Borders but I thought I’d search for Peruvian recipes and this popped up. And I’m so glad that it did and that I decided to give it a try - the cry of recognition from Patty when I presented the dish was so gratifying, aji de gallina! she exclaimed, much to the puzzlement of the other guests none of whom were familiar with the dish. She was so full of praise for my efforts it made it almost the best thing I have ever served up to a dinner guest. And it is so good, the combination of flavour and texture, this will be a regular on my table from now on. So, thank you from Selkirk and from a very happy Peruvian lass. Al x
Caroline's Cooking says
What a wonderful story, that is so lovely to hear! So glad to hear you enjoyed and that it met with a Peruvian's approval.
Angela says
Is there any substitute for the walnuts? I hate walnuts. I'm not opposed to them in this dish since it's a small amount and they are ground, but I don't want to buy them just for this dish unless they're absolutely necessary. I've had this at a local Andean restaurant and it is my favorite thing there. It's my husbands favorite too so I'd love to recreate at home. Thanks!!
Angela says
Sorry, realized I mistyped my email after I clicked submit so replying to my comment so I'll be sure to see the reply.
Caroline's Cooking says
I appreciate not wanting to buy something just for a recipe when it's not something you would otherwise use. I've seen this made with pecans as well so I'd suggest that as an alternative, they have a similar texture and flavor is not so far off (and I think you'd hardly tell given the amount in here) - just use the same amount as the walnuts. Another option would be almonds, though if you use those, I'd definitely say to toast them first to help with flavor.
Beth Neels says
This is the perfect warm and comforting dinner! I love how easy it is and the spices are delicious in it!
Caroline's Cooking says
Thanks, indeed it's a great dish and definitely comfort food!
Carrie says
I had never heard of this before but I love the flavors! I bet leftovers are amazing so looking forward to those, too!!
Caroline's Cooking says
Thanks, it's sadly not that well known but the flavors are indeed great!