Creamy Peruvian chicken in spiced walnut sauce
Aji de Gallina
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Aji de Gallina
Creamy Peruvian chicken in spiced walnut sauce
★4.5(13)
Shredded chicken in a rich, creamy sauce made from aji amarillo, walnuts, and bread, served over rice with boiled potatoes and olives. A quintessentially Peruvian comfort dish.
20m
Prep Time
30m
Cook Time
50m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Aji de gallina is one of Peru's most comforting dishes, featuring a unique sauce thickened with bread and ground walnuts. The golden color comes from aji amarillo, Peru's signature chile.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
We developed this Aji de Gallina recipe to be approachable without sacrificing depth of flavor. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 2 cups shredded cooked chicken
- 3 tbsp aji amarillo paste
- ½ cup walnuts
- 3 slices white bread, crusts removed
- 1 cup evaporated milk
- ½ cup Parmesan cheese, grated
Instructions
- 1
Soak bread slices in evaporated milk until soft, then blend with walnuts until smooth.
- 2
Sauté diced onion and garlic in oil, then add aji amarillo paste and cook for 2 minutes.
- 3
Add the bread-walnut mixture to the pan and cook, stirring, for 5 minutes until thickened.
- 4
Fold in shredded chicken and Parmesan, simmering for 10 minutes until creamy. Add broth to thin if needed.
- 5
Serve over white rice with boiled potato slices, hard-boiled egg halves, and black olives.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Aji amarillo pasteYellow curry paste (1 tbsp)
Different flavor but similar color and mild heat
WalnutsPecans or cashews
Both create a smooth, nutty sauce
ButterOlive oil or ghee
Olive oil adds a lighter, fruitier flavor. Ghee provides a similar richness to butter and works well for high-heat cooking.
Tips & Storage
Pro Tips
Use day-old bread for the best sauce texture—fresh bread can make it gummy.
Adjust the amount of aji amarillo paste to control the heat level.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm gently on the stove, adding a splash of milk to restore creaminess.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (90mg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates24g
Fat22g
Fiber580mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find aji amarillo paste?
- In Latin markets, the international aisle, or online. It is a key Peruvian ingredient.
- Can I use pecans instead of walnuts?
- Yes, pecans work well and add a slightly sweeter flavor.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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