Aji de gallina (Peruvian chicken)

Ingredients

• 560 g (3¾ cups)cooked chicken
• 2 slices, or 3 if smallbread, crusts removed
• 80 ml (⅓ cup)milk
• 1onion
• 2 clovesgarlic
• 23 g (3 tbsp)walnuts
• 15 g (3 tbsp), or a little more to tastegrated Parmesan
• 30 ml (2 tbsp)vegetable oil
• 10 ml (2 tsp), or more to tasteaji amarillo chilli paste
• ¼ tspturmeric
• 120 ml (½ cup)chicken stock or reserved poaching liquid

Instructions

1. 1

   Shred the chicken

   If cooking the chicken from scratch, poach it, then leave it until cool enough to handle and shred it. Alternatively, shred cooked leftover chicken.

2. 2

   Prepare the bread

   Soak the bread in the milk for a few minutes. Finely dice the onion and garlic.

3. 3

   Blend the mixture

   Blend the soaked bread, walnuts and Parmesan in a blender or food processor until smooth.

4. 4

   Soften the aromatics

   Warm the oil in a medium pan and add the onion. Cook for a few minutes until softened, then stir in the garlic, aji amarillo and turmeric and cook for another minute.

5. 5

   Simmer the stew

   Add the bread and walnut mixture, chicken and about 120 ml (½ cup) of chicken poaching liquid or stock. Adjust the liquid to taste: the mixture should be moist but not runny. Mix well and simmer for about 10 minutes before serving.

What is aji de gallina?

Aji de gallina is a Peruvian chicken stew with a thick, creamy sauce flavoured with aji amarillo. It brings together shredded chicken, bread, nuts and cheese for a rich, savoury dish.

This version uses bread and milk to give the sauce body, while walnuts and Parmesan add depth. It also works with cooked chicken, making it a practical choice when you want a quick meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 8g protein, 25g carbs, 14g fat.

The chicken provides most of the protein, while the bread and milk contribute carbohydrates. Oil, walnuts and Parmesan supply much of the fat; serve with vegetables alongside, or choose a modest portion of rice or potatoes, to round out the plate.

The key ingredients

Aji amarillo: this chilli paste gives the stew its distinctive flavour and a gentle warmth. Start with the stated amount, then add more to taste.

Bread and milk: soaking the bread softens it so it blends smoothly into the sauce. Remove the crusts as directed to help keep the texture even.

Walnuts and Parmesan: blending them with the bread makes the sauce savoury and substantial. Grate the cheese finely so it incorporates readily.

Getting the sauce smooth

Blend the soaked bread, walnuts and Parmesan until the mixture looks smooth, scraping down the sides if needed. A smooth base helps the finished stew feel cohesive rather than lumpy.

Add the stock gradually when combining the sauce with the chicken. The aim is a moist, spoonable stew, not a thin broth.

Build flavour in the pan

Onion first: give it a few minutes in the warm oil until softened before adding the other aromatics. This helps it blend into the sauce.

Garlic and spices next: cook them with the onion for a minute after adding the aji amarillo and turmeric. Keep stirring so the garlic does not catch.

Check the texture and timing

Once everything is combined, simmer for about 10 minutes so the chicken warms through and the flavours come together. Stir occasionally, particularly around the edges of the pan.

The sauce should cling to the chicken while staying moist. If it seems too thick, add a little more stock; if it looks runny, let it simmer briefly longer.

Serving ideas

Serve the stew hot, with rice or potatoes if you want a more filling plate. Their mild flavour works well alongside the creamy, gently spiced sauce.

A simple green salad or steamed vegetables can add freshness and contrast. Keep accompaniments lightly seasoned so they do not compete with the aji amarillo.

Recipe notes & tips

• Remove the bread crusts before soaking so the blended sauce is smoother.
• Dice the onion and garlic finely so they soften quickly and evenly.
• Taste the aji amarillo before adding extra, as its heat and strength can vary.
• Add the stock a little at a time to control the consistency.
• Stir gently while simmering to keep the thick sauce from sticking to the pan.

Variations

• More heat: add extra aji amarillo a little at a time and taste as you go.
• No walnuts: leave them out for a simpler bread-based sauce, noting that its texture and flavour will change.
• Extra cheese: stir in a little more grated Parmesan to taste.
• Use poaching liquid: replace the stock with reserved chicken poaching liquid for a closely matched flavour.
• Leftover chicken: shred cooked chicken and skip the poaching stage.

Common mistakes to avoid

• Adding all the stock at once: the sauce may turn runny; start with about 120 ml and adjust gradually.
• Skipping the bread soak: dry bread can blend unevenly; let it soften in the milk first.
• Rushing the onion: it can remain firm in the finished stew; cook it until softened.
• Overcooking the garlic: it may taste bitter; add it with the spices and cook for just a minute.
• Leaving the sauce unstirred: the thick mixture can catch on the pan; stir occasionally during the simmer.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, stirring, and add a splash of stock or water if the sauce has thickened; heat until piping hot.

Frequently asked questions