Aji de Gallina

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I make my Peruvian Aji de Gallina with two kinds of aji peppers, as well as a double blending method that will give you the creamiest sauce possible! This recipe combines a flavorful homemade chicken stock with a silky pepper-and-bread sauce for a comforting dish that's savory, slightly spicy, and completely unique.

Course Main Course

Cuisine Peruvian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 668kcal

Author Alexandria Drzazgowski

Ingredients

Chicken Stock Ingredients

2 large skinless chicken breasts (approx. 230-300g)
1½- 2L water (6-8 cups)
1 medium carrot peeled and cut into 2-3 large chunks
1 celery stalk cut into 3 pieces
1 medium onion peeled and halved
1 garlic clove
1 tsp salt

Aji de Gallina Ingredients

2 bread rolls (about 3-4 cups, cubed)
2¼ cups reserved chicken stock
½ cup walnuts finely ground
3-4 fresh aji amarillo peppers seeded and chopped
¼ cup vegetable oil
½ medium red onion finely chopped
2 garlic cloves finely chopped
1-1½ tbsp aji amarillo paste (aji mirasol)*
pinch of ground cumin
shredded cooked chicken breast
½ cup grated parmesan cheese
salt to taste
black pepper to taste
½ cup evaporated milk

For Serving

2 cups long grain white rice
4 medium yellow potatoes boiled and cut into halves
2 eggs
4 black olives
fresh parsley sprigs

Instructions

Add the 2 large skinless chicken breasts (approx. 230-300g) to a medium pot, then fill it with 1½- 2L water (6-8 cups) to fully cover the chicken breasts. Add the 1 medium carrot, 1 celery stalk, 1 medium onion, 1 garlic clove, and 1 tsp salt. Cover, then bring to a boil over high heat.
Reduce to medium heat to maintain a gentle simmer and cook for 20–25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and let it cool slightly before shredding. Strain the stock and reserve for the Aji de Gallina.
Place the 2 bread rolls (about 3-4 cups, cubed) in a bowl and pour 2¼ cups reserved chicken stock over it. Let it soak until the bread has absorbed the stock. Transfer the soaked bread and ½ cup walnuts to a blender alongside the 3-4 fresh aji amarillo peppers and blend for about 30–60 seconds, or until smooth and a loose paste forms. Set aside.
Heat ¼ cup vegetable oil in a frying pan over medium heat. Add ½ medium red onion and 2 garlic cloves and cook for about 3-5 minutes, stirring frequently, until softened and translucent without browning.
Stir in the jarred 1-1½ tbsp aji amarillo paste (aji mirasol)* and pinch of ground cumin then continue cooking over medium heat for about 2-3 minutes.
Add the bread/pepper liquid. Cook over medium heat for about 3-5 minutes, stirring constantly, until the mixture begins to thicken.
Stir in another ¼ cups reserved chicken stock and stir again, cooking for another 1-2 minutes.
Use an immersion blender to blend the sauce again so that it is completely smooth.
Stir in the shredded cooked chicken breast and ½ cup grated parmesan cheese. Season with salt and freshly ground black pepper. Pour in ½ cup evaporated milk and stir until smooth and well combined. Remove from the heat.
Meanwhile, cook 2 cups long grain white rice according to the package directions. Boil 4 medium yellow potatoes until fork-tender (about 15-20 minutes), then peel and cut into halves. Hard-boil the 2 eggs, then peel and halve them.
Arrange two potato halves on each serving plate. Spoon the Aji de Gallina over the potatoes and serve with the cooked white rice. Top each serving with half a hard-boiled egg, 4 black olives and fresh parsley sprigs.

Video

Notes

Recipe researched using Eat Peru, Peru Delights, Marca Peru and Sazón y Corazón. Recipe copyright The Foreign Fork. For educational and personal use only.

Ají Amarillo Peppers: These Peruvian peppers have a fruity flavor and moderate heat. Fresh can be difficult to find in the US, but frozen peppers work great and are often sold at Latin American grocery stores.
Ají Amarillo Paste: I use both peppers and paste—the peppers provide fresh, fruity flavor while the paste adds concentrated flavor and deeper color. If you can’t find the peppers, use additional paste instead.
Chicken Breast: Poach the chicken until tender, then shred it for the sauce. Be sure to save the poaching liquid to make the stock!
Chicken Stock: No need to buy this separately. We make a quick stock while poaching the chicken with onion, carrot, celery, and garlic, then use it to build the sauce.
White Bread: This is what thickens the sauce and gives it its signature creamy texture. Use plain white sandwich bread or bread rolls and avoid anything sweet.
Walnuts: These add richness and help thicken the sauce. Walnuts are traditional, though pecans are also used in some versions.
Evaporated Milk: This adds creaminess without making the sauce too heavy. Make sure you grab evaporated milk, not sweetened condensed milk.
Parmesan Cheese: Parmesan adds saltiness and savory flavor to the sauce. Freshly grated will melt in most smoothly.
Don't skip the homemade stock if you have the time. Since the stock becomes part of the sauce, its flavor has a direct impact on the finished dish.
Use plain white bread rolls. Sweet or enriched breads can add unwanted sweetness and change the texture of the sauce.
Blend the sauce thoroughly. Aji de Gallina is best when the bread and walnuts are completely incorporated into a smooth, creamy sauce. We blend the second time so the diced red onions also are smoothed out.
Adjust the ají amarillo to your taste. The heat level can vary between peppers and pastes, so start conservatively and add more if needed.
Don't let the onion and garlic brown. You're looking for soft and translucent rather than caramelized, which keeps the sauce's flavor balanced.
Taste before serving. Between the chicken stock, Parmesan, ají amarillo, and evaporated milk, the sauce can change considerably as the ingredients come together.

Nutrition

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