Aji de Gallina - Peruvian Chicken Stew with Spicy Walnut Sauce
A comforting Peruvian stew featuring tender shredded chicken slow-braised in a creamy, mildly spicy walnut and aji amarillo pepper sauce, served over fluffy white rice. This traditional dish highlights seasonal produce like yellow peppers and garlic, offering a weeknight-friendly dinner full of rich, familiar flavors.
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Overview
Aji de Gallina is a classic Peruvian dish known for its rich and creamy walnut-based sauce infused with the warm heat of aji amarillo peppers. Tender shredded chicken simmers gently in this flavorful sauce, making it a comforting meal best enjoyed with fluffy white rice. This recipe embraces the essence of Peruvian home cooking, featuring fresh, seasonal ingredients that bring authentic flavors to your table.
Why you’ll love it
- Slow-braised chicken ensures juicy, tender meat that absorbs the flavorful sauce.
- The creamy walnut and aji amarillo pepper sauce offers a unique, mildly spicy taste that's both comforting and distinctive.
- Easy to prepare for a cozy weeknight dinner with simple ingredients.
- Balances protein and seasonal produce for a satisfying, wholesome meal.
Ingredient notes
- Aji amarillo paste: A bright yellow chili paste, mildly spicy and slightly fruity. Available at Latin markets or online.
- Walnuts: Provide creaminess and nuttiness to the sauce.
- Evaporated milk: Adds creaminess with a subtle caramel note; you can substitute with regular milk or cream for variation.
- Bread slices: Used to thicken the sauce — soak in milk first.
- Chicken: Use bone-in, skin-on chicken breasts or thighs for more flavor; skin can be removed after cooking if preferred.
- Rice: Plain white rice is traditional and perfect for soaking up the sauce.
Serving & storage
- Serve hot over steamed white rice, garnished with black olives and hard-boiled egg slices if desired.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- The stew can also be frozen for up to 1 month; thaw overnight in the fridge before reheating gently.
- Reheat on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if needed.
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Chef tips
- Use bone-in chicken for more flavor in the broth.
- Aji amarillo paste varies in spice level; adjust quantity to suit your taste.
- If a blender is unavailable, finely soak and mash the bread and mix well into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken is fully cooked to a safe internal temperature of 75°C (165°F).
Ingredients
- 4 piecesbone-in, skin-on chicken breasts or thighs
- 1 mediumyellow onion, finely chopped
- 3 clovesgarlic, minced
- 2 tablespoonsvegetable oil
- 100 grams (about 3.5 oz)walnuts, finely chopped or ground
- 2 sliceswhite bread, crusts removed
- 240 ml (1 cup)evaporated milk
- 3 tablespoonsaji amarillo paste (yellow chili paste)
- 500 ml (2 cups)chicken stock or water
- 150 grams (3/4 cup)parmesan cheese, grated
- 1 teaspoonground cumin
- Salt and black pepperto taste
- 240 grams (1 cup)white rice, uncooked
- 4hard-boiled eggs, peeled and sliced (optional)
- 8black olives, pitted (optional)
- Fresh parsley, choppedfor garnish
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Equipment
- Large pot or Dutch oven
- Medium saucepan
- Knife and chopping board
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or food processor (optional)
- Strainer (optional)
Nutrition per serving
- Calories480
- Protein38 g
- Carbs35 g
- Fat18 g
Step-by-step
Step 1
Place the chicken pieces in a large pot and cover with water (about 1.5 liters). Add a pinch of salt and bring to a boil over medium heat.Step 2
Reduce heat to low, cover, and let simmer gently for 30 minutes until the chicken is cooked through and tender.Step 3
Remove the chicken from the pot and set aside to cool slightly. Strain and reserve the cooking broth for later use.Step 4
Once cool enough to handle, shred the chicken meat into bite-sized pieces, discarding bones and skin.Step 5
In a small bowl, soak the bread slices in evaporated milk for about 10 minutes until softened.Step 6
Heat vegetable oil in a large pan or Dutch oven over medium heat. Add chopped onion and sauté for 5–7 minutes until soft and translucent.Step 7
Add the minced garlic and cook for 1 minute until fragrant.Step 8
Add the aji amarillo paste and ground cumin; stir and cook for 2 minutes to release flavors.Step 9
In a blender or with a hand mixer, blend the soaked bread and milk until smooth. Add this mixture to the pan and stir well.Step 10
Add the chopped walnuts and grated parmesan cheese to the pan; mix thoroughly.Step 11
Gradually add about 500 ml of the reserved chicken broth to the pan, stirring to combine into a creamy sauce. Simmer gently for 10 minutes, stirring occasionally until thickened.Step 12
Add the shredded chicken to the sauce, stirring to coat evenly. Simmer for another 10 minutes to allow flavors to meld. Season with salt and black pepper to taste.Step 13
Meanwhile, cook the white rice according to package instructions until fluffy.Step 14
To serve, place a portion of rice on each plate and spoon the aji de gallina stew over the top. Garnish with sliced hard-boiled eggs, black olives, and a sprinkle of fresh parsley if desired.
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