Aji de Gallina Peruvian Chicken Stew

Name: Aji de Gallina Peruvian Chicken Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken breast; 4 tbsp aji amarillo paste; 4 slices white bread (crusts removed); 240 ml evaporated milk or whole milk; 60 g grated Parmesan cheese or queso fresco; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 30 g walnuts, roughly chopped; 2 tbsp olive oil; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; null to taste salt and freshly ground black pepper; 240 ml chicken broth (from cooking chicken); 3 large potatoes, boiled and sliced (for serving); 2 units hard-boiled eggs, halved (for serving); 10 units black olives (for serving)

Difficulty

medium

Time

1h 10m

Price Category

average

Calories

Medium

Aji de Gallina is a creamy and flavorful Peruvian chicken stew, a true gem of Peruvian cuisine. Its rich, yellow color comes from the aji amarillo pepper, which gives it a mild spiciness and a unique taste. This hearty dish is a perfect choice for a family lunch or a special dinner, guaranteed to transport you to the flavors of Peru.

Steps

Prepare Chicken

Boil the boneless, skinless chicken breasts in lightly salted water until fully cooked (about 15-20 minutes). Remove the chicken, set aside to cool, and reserve the cooking liquid (broth). Once cooled, shred the chicken into small pieces.

Soak Bread

Place the white bread slices in a bowl and pour the evaporated milk over them. Let them soak for 5-10 minutes until completely soft. Squeeze out some excess liquid, but not completely, then set aside.

Prepare Base

In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped yellow onion and sauté until translucent (about 5-7 minutes). Add the minced garlic, aji amarillo paste, ground cumin, and ground turmeric. Cook for another 2-3 minutes, stirring constantly, until fragrant.

Assemble Sauce

Transfer the soaked bread, roughly chopped walnuts, and grated Parmesan cheese to a blender. Add 1 cup of the reserved chicken broth. Blend until smooth. Pour the blended sauce into the skillet with the onion mixture. Stir well and let it simmer gently over low heat for 5-7 minutes, until it thickens.

Add Chicken & Serve

Add the shredded chicken to the sauce and mix well. Cook for another 5-10 minutes, allowing the chicken to heat through and the flavors to meld. If needed, add a little more chicken broth to reach your desired consistency. Season with salt and pepper to taste. Serve hot with boiled potato slices, halved hard-boiled eggs, and black olives.

	Per 100g	Per Serving 350g
Calories	180 kcal	630 kcal
Protein	15g	52.5g
Fat	9g	31.5g
Carbohydrate	10g	35g
Fiber	1g	3.5g
Sugar	2g	7g

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poultry

slow-cooked

everyday

main course

creamy

Latin American

all seasons

Hot

Aji de Gallina Peruvian Chicken Stew

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Chicken

Soak Bread

Prepare Base

Assemble Sauce

Add Chicken & Serve

Extra Tips

► For an even creamier texture, you can pass the sauce through a sieve after blending.

► If you don't have aji amarillo paste, you can use yellow bell peppers with a touch of chili, but the flavor won't be entirely authentic.

► When serving, you can sprinkle fresh parsley or cilantro on top for extra flavor and color.

Nutrition