Aji de Gallina
Cooked shredded chicken, aji amarillo paste and white sandwich bread come together in this Peruvian chicken — 65 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Tear the bread into pieces and soak it in the evaporated milk for about 10 minutes until very soft, then blend with the walnuts and a splash of stock until smooth, and set this thickener aside.
- Heat the oil in a wide pan and gently fry the finely chopped onion and garlic over medium heat for 6 to 8 minutes until soft and translucent but not browned.
- Stir in the aji amarillo paste and turmeric and cook for about 2 minutes to bloom the chilli and mellow its raw edge, then pour in the blended bread mixture and chicken stock.
- Simmer gently while stirring for about 8 minutes until the sauce thickens to a velvety, spoon-coating consistency, loosening with a little more stock if it gets too thick.
- Fold in the shredded cooked chicken and the parmesan, season with salt and pepper, and heat through for 4 to 5 minutes until the chicken is piping hot and the sauce is creamy.
- Serve hot over boiled potatoes and white rice, garnished in the traditional way with black olives and slices of hard-boiled egg.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Blender
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Parmesan
- pecorino · grana padano · aged asiago
What to serve with Aji de Gallina
- Anticuchos Beef
- Ceviche Seafood
- Chupe de Camarones Seafood
- Lomo Saltado Beef
Tips & common questions
How long does Aji de Gallina take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Aji de Gallina is an original Peruvian recipe developed in-house by Consomee. Photo: Aji de Gallina - 48836160152.jpg by F Delventhal, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.