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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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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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.
Ingredients
- 2 tablespoonsvegetable oil
- 1 large onion, finely choppedOnion
- 2 garlic cloves, mincedGarlic
- 3 tablespoonsaji amarillo paste
- 200 grams (7 oz) walnuts, toasted and choppedWalnuts
- 500 ml (2 cups) chicken broth, low sodiumChicken broth
- 400 ml (1 2/3 cups) evaporated milkEvaporated milk
- 600 grams (1.3 lbs) cooked shredded chicken breastShredded chicken
- 4 slices white bread, crusts removed and soaked in milkWhite bread slices
- 100 grams (3.5 oz) Parmesan cheese, gratedParmesan cheese
- 1 medium cauliflower, cut into florets (about 600 grams)Cauliflower florets
- 2 tablespoonsolive oil
- 1 teaspoonground cumin
- Salt and black pepper to tasteSalt and pepper
- Fresh parsley, chopped, for garnishParsley
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Equipment
- 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
Step-by-step
Step 1
Preheat the oven to 220°C (425°F). Line a roasting tray with parchment paper.Step 2
Place the cauliflower florets on the tray, drizzle with olive oil, sprinkle with ground cumin, salt, and pepper, and toss to coat evenly.Step 3
Roast the cauliflower in the preheated oven for 25 minutes, turning halfway through, until tender and golden brown.Step 4
While the cauliflower roasts, heat vegetable oil in a large sauté pan over medium heat.Step 5
Add the chopped onion and cook for 5 minutes until translucent and soft.Step 6
Add minced garlic and aji amarillo paste, cooking for an additional 2 minutes, stirring frequently to prevent burning.Step 7
In 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.Step 8
Add the walnut-bread paste to the sauté pan, stirring well to combine with the onion and aji mixture.Step 9
Gradually pour in the remaining chicken broth and evaporated milk, stirring continuously to form a creamy sauce.Step 10
Simmer the sauce gently over low heat for 10 minutes, stirring occasionally until it thickens slightly.Step 11
Add shredded chicken and Parmesan cheese to the sauce, mixing well to integrate and heat through.Step 12
Adjust seasoning with salt and pepper to taste. Remove from heat once hot and creamy.Step 13
Serve the aji de gallina hot, garnished with fresh parsley alongside the roasted cauliflower and optionally steamed white rice or boiled potatoes.
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