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."


1 h 20 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 29 Ratings


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 f...

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...

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 o...

I used only a third of a loaf of bread, and a full loaf would be WAY too much. I also substituted regular black olives for kalamata, which I think would be too strong in this. Having followed th...

I used to have a maid that made the best Aji de Gallina EVER! and i've been looking for a recipe that was similar this is the closest I have found. It does take a lot of time but it is soooo yum...

Started off by boiling chicken breasts, pototoes, and eggs in separate pots. I soaked my bread cubes in some chicken broth and then mashed it up with a fork to get a creamy consistency. Sautee...

Really excellent and unusual-tasting recipe. Everyone in my family loved it, including my 4 year old son:) I followed the recipe exactly, except I did use legs/thighs (don't like white mea...

This recipe is great, but I left out the nuts and the kalamata olives. Nuts are too hard for a dish that's so smooth and delicious. I agree, the olives are too strong for this dish. Aji Panca ...

This is a great recipe! My husband is Peruvian and is very particular about his peruvian dishes. He loved it! Only used 10 slices of homestyle white bread instead of whole loaf. I also cook the ...