Go Back
A vibrant array of traditional Peruvian recipes displayed.

Easy Aji de Gallina

This creamy and flavorful Peruvian Aji de Gallina features shredded chicken in a rich, yellow pepper sauce, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • large skillet or pot
  • knife

Ingredients
  

Main Ingredients

  • 1 tbsp vegetable oil
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 2-3 tbsp Aji Amarillo paste adjust to taste
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 cups cooked chicken, shredded
  • 1/2 cup chicken broth
  • 1/2 cup evaporated milk
  • 2 slices white bread, crusts removed, soaked in a little milk
  • 1/4 cup finely grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

For Serving & Garnish

  • Boiled Yukon Gold or red potatoes, sliced for serving
  • Cooked white rice for serving
  • Hard-boiled eggs, quartered for garnish
  • Fresh cilantro, chopped for garnish

Instructions
 

Preparation

  • Heat vegetable oil in a large skillet or pot over medium heat and cook the diced red onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  • Stir in Aji Amarillo paste, ground cumin, and dried oregano, cooking for 2-3 minutes to toast the spices and deepen the flavor.
  • Add shredded cooked chicken and chicken broth, bringing it to a gentle simmer.
  • Squeeze excess milk from soaked bread, add it to the pot, and stir to incorporate.
  • Pour in evaporated milk and stir until the sauce thickens and becomes creamy, adjusting consistency with more broth or milk if needed.
  • Stir in grated Parmesan cheese until melted and smooth, then season with salt and pepper to taste.

Serving

  • Arrange sliced boiled potatoes on plates and top with Aji de Gallina, serving with a side of white rice.
  • Garnish with quartered hard-boiled eggs and a sprinkle of fresh cilantro.

Notes

For a spicier sauce, increase the amount of Aji Amarillo paste. If you don't have aji amarillo paste, you can substitute with roasted red bell peppers and a pinch of cayenne pepper, though the flavor profile will be slightly different. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.