Where it comes from
Aji de Gallina is a classic Peruvian dish that showcases the richness of the country's culinary heritage, particularly its use of native ingredients like aji amarillo chili and walnuts. Traditionally served during special occasions, this creamy chicken stew reflects the fusion of indigenous and Spanish influences in Peruvian cuisine. A surprising aspect is that its vibrant yellow color comes from the aji amarillo, which also gives it a distinct flavor profile.
This creamy chicken stew is a comforting embrace of rich flavors and textures, perfect over a bed of rice.
On the Palate
How it's made
5 steps · Show ↓40 min active
How it's made
5 steps · Show ↓- 115 min
Boil the chicken in salted water with a stock cube until cooked through, about 15 minutes. Remove and shred the chicken into bite-sized pieces, reserving the stock.
- 25 min
In a saucepan, heat olive oil and sauté finely chopped onion, garlic, and chili peppers until the onions are golden and fragrant, about 5 minutes.
- 310 min
Soak the bread in 2 cups of reserved chicken stock, then blend until smooth. Add the bread mixture to the saucepan and cook slowly, stirring, for about 10 minutes to thicken.
Watch outStir constantly to avoid lumps and ensure a smooth sauce.
- 45 min
Add the shredded chicken to the sauce along with grated Parmesan and chopped walnuts. Stir gently to combine and heat through, about 5 minutes.
- 55 min
Serve the Aji de Gallina over boiled potatoes, garnished with hard-boiled eggs and black olives. The dish should be creamy with a nutty, spicy aroma.
