Aji de Gallina

Aji de Gallina

Emma 1

"This is a delicious, traditional Peruvian chicken stew in a spicy, nutty cheese sauce. It takes time, but is well worth it! I serve this over boiled white rice and baby yellow potatoes."

Ingredients 1 h 20 m {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
  2. Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
  3. Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  4. Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
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Reviews 23

  1. 29 Ratings

Holly Kapherr

Fantastic recipe! My parents-in-law are Peruvian and I'm in the process of writing my masters thesis about Peruvian food. I'm living away from them for a little while so when I got a craving for Aji de Gallina, this filled the bill to a T! I did change it a little bit to make it a little healthier, and I was so so so happy with the results. I used whole wheat bread instead of white, and fat-free evaporated milk instead of the regular kind. I had to use a little more chicken stock in the sauce because the high gluten content in the wheat bread sucked up all the moisture so quickly. The result was a mere 141 calories and 4 grams of fat. It tasted just like my father-in-law's recipe that he's been cooking for years. So if you care about the nutrition, there you go! I'm so happy that I found a recipe (on paper) that I'm comfortable with.


I was very happy to finally find a recipe for aji de gallina. This was great, but an entire loaf of bread was too much--the end product was way too thick and tasted like white bread. Next time I will try half a loaf. I also doubled the aji for more flavor. Edit: A few adjustments can make this recipe restaurant quality. Making homemade chicken stock is a beautiful thing, but I usually don't have time. I like to use rotisserie chicken (for a “pollo a la brasa” flair) and store-bought chicken broth. Use 4-6 slices of bread (I like to use homemade whole wheat bread, and I think it contributes to the nutty flavor). Double the parmesan cheese. Make sure you use aji paste, not powder (find it at the Latino market). Double, or even triple, the aji for more flavor (you can add more to individual plates when serving if some members of your family like more spice). Also, I have successfully used almonds when I had no walnuts. The sauce thickens a lot as it cools, so keep adding chicken broth as needed. Last time I used 2-2 ½ cups total for the recipe. I think the olives give the dish a wonderfully distinctive Peruvian flair, but they are an acquired taste (hence the nickname "mata gringos"). Love this dish--thanks for sharing the recipe, Emma!


MMMMMMMM!!! It could be my bias as I come from a Peruvian background... tastes just like my mom makes! I put extra garlice, onions and make it super spicy with extra aji! I did not add olives or carrots, they compete with the delicate balance of flavours in this dish; in my opinion.