Ají de Gallina
Ají de gallina is one of the most iconic stews in Peruvian cuisine, a perfect example of criollo fusion — the blending of colonial Spanish techniques with native Andean ingredients. The recipe derives from medieval Spanish manjar blanco, a sweet, creamy chicken dish brought by colonists, transformed in Peru through the addition of ají amarillo, the native Andean yellow chili that didn't exist in European cuisine. The original name used "gallina," an old hen, slow-cooked to tenderize, though most modern recipes use regular chicken breast for speed. Combining walnuts, cheese, and bread to thicken the sauce, without using flour, reflects the underlying European technique, while ají amarillo brings the golden color and spicy depth distinctly Peruvian — a perfect example of how criollo cuisine transformed imported recipes into entirely new dishes.
Poached, shredded chicken
Chicken breast is poached and shredded into fine strips, which soak up the creamy sauce.
Ají amarillo
Ají amarillo paste, the Peruvian yellow chili, gives the sauce its signature color and flavor.
Thickened with bread
Bread soaked in milk is blended into the sauce, giving it a velvety texture without using flour.
Walnuts for depth
Ground walnuts add a rich, nutty depth to the creamy sauce.
Ingredients 4 servings
- 500g chicken breast
- 1 liter water or chicken broth
- 4 slices white bread, crusts removed
- 200ml milk
- 4 tbsp ají amarillo paste
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup walnuts, ground
- 1/2 cup grated Parmesan cheese
- 3 tbsp oil
- Salt and pepper to taste
- Boiled potatoes, for serving
- White rice, for serving
- Black olives and boiled eggs, for garnish
How to make it
- 1BOIL THE CHICKEN: Place the chicken breast in a pot with water or broth and boil 20-25 minutes until cooked through, then remove it, let it cool slightly, and shred it into fine strips by hand or with a fork; keep the broth.
- 2SOAK THE BREAD: Soak the bread slices in milk, then mash them with a fork until they form a paste.
- 3SAUTÉ THE BASE: Heat the oil in a pot, sauté the onion over low heat 8-10 minutes until translucent and soft, then add the garlic and ají amarillo paste, cooking 3-4 more minutes, until lightly browned.
- 4ADD THE BREAD: Add the soaked bread to the pot, mixing well to incorporate with the onion base.
- 5POUR IN BROTH: Gradually add the chicken broth, stirring, until you get a creamy consistency.
- 6ADD THE WALNUTS AND CHEESE: Stir in the ground walnuts and Parmesan cheese, cooking over low heat 10 minutes, stirring often.
- 7ADD THE CHICKEN: Add the shredded chicken to the sauce, mix well and let simmer another 5 minutes over low heat.
- 8SEASON: Season with salt and pepper to taste.
- 9SERVE: Serve warm over sliced boiled potatoes and white rice, garnished with black olives and slices of hard-boiled egg.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
