Traditional Aji de Gallina: A Peruvian Comfort Food Classic

Ingredients

  • 1 whole chicken, approximately 4-5 pounds
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons aji amarillo paste
  • 1 cup walnuts, ground
  • 4 slices white bread, crusts removed
  • 1/2 cup evaporated milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup chicken stock
  • 2 tablespoons oil
  • Salt and pepper to taste
  • 4 hard boiled eggs for garnish
  • Black olives for garnish
  • 2 pounds potatoes, boiled and halved
  • Steamed rice for serving

Steps and instructions

  1. Place the chicken in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 40 minutes. Remove chicken and let cool. Reserve the broth.
  2. When the chicken is cool enough to handle, shred it into bite-sized pieces. Set aside.
  3. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent and soft.
  4. Add the minced garlic and aji amarillo paste to the pan and stir well. Cook for an additional 2-3 minutes.
  5. Soak the bread slices in evaporated milk until they are soft, then add them to the pan along with the ground walnuts. Stir well to combine everything.
  6. Add the shredded chicken and chicken stock to the pan and stir well. Cook over low heat for 15-20 minutes until the mixture thickens. If it becomes too thick, add a bit more chicken stock or water.
  7. Add the grated Parmesan cheese to the pan and stir well. Season with salt and pepper to taste.
  8. Prepare the garnishes by slicing the hard boiled eggs and halving the black olives.
  9. To serve, place some boiled potatoes and steamed rice on a plate. Spoon the aji de gallina over them and garnish with the sliced eggs and olives.

Tools for making

Recipe variations

  • Use cooked shredded turkey instead of chicken for a variation.
  • Replace aji amarillo paste with aji panca paste for a different flavor profile.
  • Add diced carrots and peas for added vegetables.
  • Substitute gluten-free bread for the white bread to make it gluten-free.
  • Try using quinoa instead of rice as a base.
  • Add a touch of cumin or paprika for extra spice.
  • Experiment with different types of nuts such as almonds or cashews.
  • For a vegetarian version, replace the chicken with tofu or cooked chickpeas.
  • Create a vegan version by using plant-based milk and omitting the cheese and eggs.
  • Add a splash of lime juice for a tangy twist.

Recipe overview

Aji de Gallina is a classic and flavorful Peruvian dish, boasting a creamy, spicy, and nutty sauce that envelopes shredded chicken. This recipe introduces you to the rich and unique flavors of Peru, combining the heat of aji amarillo paste with the creaminess of evaporated milk and ground walnuts. The final dish is served over steamed rice and boiled potatoes, making it a complete and satisfying meal. Expect to spend some time preparing the ingredients, as they all add layers of depth to the dish. Nevertheless, the effort is well worth it! Whether you're familiar with Peruvian cuisine or trying it for the first time, this Aji de Gallina recipe is a delicious culinary experience that will impress your palate. Enjoy taking a flavor journey to Peru right from your kitchen!

Common questions

  1. Can I use boneless chicken for this recipe? Yes, you can use boneless chicken for this recipe. However, using bone-in chicken adds more flavor to the dish.
  2. What can I substitute for aji amarillo paste? If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder or cayenne pepper to add some heat.
  3. Can I use a different type of nut instead of walnuts? Yes, you can substitute walnuts with pecans or almonds if you prefer. The nuttiness adds a nice flavor to the dish.
  4. Can I make this recipe ahead of time? Yes, you can make the aji de gallina ahead of time and refrigerate it. Simply reheat it on the stovetop while stirring occasionally. You may need to add a bit of chicken stock or water to adjust the consistency.
  5. Can I freeze the leftovers? Yes, you can freeze the leftover aji de gallina in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat it on the stovetop before serving.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface for chopping ingredients.
  • Knife - A sharp knife for cutting the onion, garlic, and bread.
  • Large pot - To boil the chicken.
  • Large pan - For sautéing the onion and garlic, and cooking the aji de gallina.
  • Wooden spoon - For stirring and mixing the ingredients.
  • Grater - To grate the Parmesan cheese.
  • Potato masher - Optional, for mashing the boiled potatoes.
  • Plates - For serving the aji de gallina.
  • Serving spoon - To spoon the aji de gallina onto the plates.

Origin stories

Aji de Gallina, a delightful Peruvian dish, has its roots deeply embedded in the history of Peru, dating back to the times when the Spaniards dominated. The recipe is a fabulous blend of the culinary influences from Spain, Africa, and the indigenous Incas of Peru. The Spanish influence is seen in the use of bread and cheese, African influence is seen in the use of aji amarillo, a hot pepper native to South America, and the indigenous preference for poultry completes this culinary trinity. It's said that the dish was often made using rooster meat, as the roosters who lost cock fights were not wasted but turned into delicious meals. Over time, the recipe was modified, using hen for a more tender result, thus creating the Aji de Gallina we know and love today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.