Peruvian Aji de Gallina with Roasted Cauliflower
A comforting Peruvian classic featuring shredded chicken in a creamy, spicy walnut and aji amarillo pepper sauce, paired with seasonal roasted cauliflower for a balanced weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPreheat the oven to 220°C (425°F). Line a roasting tray with parchment paper.
- No timer neededPlace the cauliflower florets on the tray, drizzle with olive oil, sprinkle with ground cumin, salt, and pepper, and toss to coat evenly.
- 25:00Roast the cauliflower in the preheated oven for 25 minutes, turning halfway through, until tender and golden brown.
- No timer neededWhile the cauliflower roasts, heat vegetable oil in a large sauté pan over medium heat.
- 05:00Add the chopped onion and cook for 5 minutes until translucent and soft.
- 02:00Add minced garlic and aji amarillo paste, cooking for an additional 2 minutes, stirring frequently to prevent burning.
- No timer neededIn a food processor or blender, combine soaked bread (squeezed to remove excess milk), toasted walnuts, and about 100 ml (1/2 cup) of chicken broth. Blend into a smooth paste.
- No timer neededAdd the walnut-bread paste to the sauté pan, stirring well to combine with the onion and aji mixture.
- No timer neededGradually pour in the remaining chicken broth and evaporated milk, stirring continuously to form a creamy sauce.
- 10:00Simmer the sauce gently over low heat for 10 minutes, stirring occasionally until it thickens slightly.
- No timer neededAdd shredded chicken and Parmesan cheese to the sauce, mixing well to integrate and heat through.
- No timer neededAdjust seasoning with salt and pepper to taste. Remove from heat once hot and creamy.
- No timer neededServe the aji de gallina hot, garnished with fresh parsley alongside the roasted cauliflower and optionally steamed white rice or boiled potatoes.
Chef tips
- Toast walnuts lightly in a dry pan before using to enhance their flavor and aroma.
- If aji amarillo paste is too spicy, reduce quantity or substitute with mild yellow chili for a gentler heat.
- Soaking bread in milk softens it to blend smoothly into the sauce, creating a rich texture without flour or roux.
- Ensure chicken is cooked to an internal temperature of 74°C (165°F) before shredding and adding to the sauce for food safety.
Equipment check
- Large sauté pan
- Roasting tray
- Mixing bowl
- Measuring spoons
- Wooden spoon
- Knife
- Cutting board
- Oven
Nutrition per serving
- Calories520
- Protein37 g
- Carbs32 g
- Fat25 g
Tags
Behind the dish.
Overview
This traditional Peruvian dish features tender shredded chicken enveloped in a rich, creamy sauce made with walnuts, aji amarillo peppers, and evaporated milk, delivering a harmonious blend of spice and creaminess. Accompanied by roasted cauliflower seasoned with simple herbs and spices, this meal balances flavors and textures for a fulfilling weeknight dinner.
Why you’ll love it
- Authentic flavors from Peru’s rich culinary heritage
- Balanced combination of spicy, creamy chicken and caramelized roasted cauliflower
- Quick and approachable recipe perfect for busy weeknights
- Uses accessible ingredients while highlighting unique Peruvian staples like aji amarillo
Ingredient notes
- Aji amarillo paste: A mildly spicy yellow chili paste native to Peru; if unavailable, substitute with a mix of mild yellow chili peppers or aji amarillo powder with a touch of paprika.
- Walnuts: Adds creaminess and nuttiness to the sauce; can be toasted lightly for enhanced flavor.
- Evaporated milk: Provides a creamy texture without being overly rich; can substitute with whole milk or cream for varying richness.
- Cauliflower: Select a fresh, firm head for roasting, ensuring crisp texture and caramelization.
Serving & storage
- Serve hot, ideally with steamed white rice or boiled potatoes to soak up the creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The sauce may thicken upon storage; reheat gently with a splash of milk or water to restore creaminess.
- For best texture, roast cauliflower fresh; however, it can be reheated in an oven to regain crispness.
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