Creamy Peruvian Aji de Gallina Recipe Easy Homemade Tender Chicken Dinner

“You won’t believe where I found this recipe,” my neighbor said one slow Sunday afternoon as we shared coffee on the porch. She pulled out a scribbled note from an old leather-bound journal, a recipe for a creamy Peruvian aji de gallina that she swore was the best she’d ever tasted. I wasn’t expecting much, honestly—I mean, chicken stews can sometimes be a bit meh—but that first bite? It was a revelation.

The rich, velvety sauce with just the right kick of aji amarillo peppers wrapped around tender shredded chicken, served over fluffy rice with a boiled egg on the side—it transported me straight to a bustling Lima kitchen. I remember dropping a fork when the phone rang halfway through dinner, completely caught off guard by how something so simple could taste so comforting and complex at once.

Maybe you’ve been there—searching for that one dish that feels like a warm hug after a long day. This creamy Peruvian aji de gallina with tender chicken is exactly that kind of recipe. It’s not complicated, but it’s full of soul, history, and flavor. What’s more, it’s a dish that stays with you, the kind you want to make again and again, especially when life gets a little hectic. Let me tell you, once you try this, you’ll keep coming back for more.

Why You’ll Love This Recipe

Honestly, this creamy Peruvian aji de gallina recipe is a keeper. After several kitchen trials (some messier than others), I’ve nailed down a version that’s simple, reliable, and downright delicious. This isn’t just another chicken dinner—it’s a dish that delivers on taste and comfort every single time.

• Quick & Easy: Ready in about 45 minutes, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No exotic shopping trips required—most are pantry staples with a few fresh touches.
• Perfect for Cozy Dinners: Ideal when you want something hearty but not heavy, with just enough spice to keep things interesting.
• Crowd-Pleaser: Kid-approved and admired by adults, making it a go-to for family meals.
• Unbelievably Delicious: The creamy sauce and tender chicken combo hits the perfect balance of comforting and exciting.

What sets this recipe apart? It’s all in the technique—blending the aji amarillo peppers with walnuts and evaporated milk creates a sauce that’s silky, nutty, and perfectly spiced without overwhelming heat. Plus, slow-cooking the chicken ensures it stays juicy and easy to shred, making every bite melt in your mouth. This recipe isn’t just food; it’s a little celebration of Peruvian flavors that you can make right in your own kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to bring out bold flavors and a satisfying texture without fuss. Most of these you probably have at home, and a few are easy to find in any well-stocked supermarket.

• For the Chicken:
  • 2 large chicken breasts (about 1 lb / 450 g), skinless and boneless
  • 1 small onion, halved
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 4 cups (1 liter) chicken broth or water
• For the Sauce:
  • 3-4 tablespoons aji amarillo paste (Peruvian yellow chili paste) – I prefer Inka Crops brand for authenticity
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup (50 g) walnuts, finely chopped or ground (adds richness and texture)
  • 1 slice white bread, crust removed and soaked in 1/2 cup (120 ml) evaporated milk
  • 1/2 cup (120 ml) evaporated milk (plus extra if needed)
  • 3 tablespoons vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground cumin (optional, for warmth)
• To Serve:
  • Cooked white rice
  • 2 hard-boiled eggs, halved
  • Black olives (optional, for garnish)
  • Fresh parsley or cilantro, chopped

Tip: If you can’t find aji amarillo paste, mild yellow bell pepper puree mixed with a pinch of cayenne can work in a pinch, but the authentic flavor is worth seeking out. For dairy-free options, swap evaporated milk with coconut milk; it changes the flavor slightly but keeps the creaminess.

Equipment Needed

• Large pot or saucepan for cooking chicken
• Medium skillet or frying pan for sautéing sauce ingredients
• Blender or food processor to puree the sauce (a stick blender also works well)
• Measuring cups and spoons
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula for stirring

If you don’t have a blender handy, mashing the sauce ingredients with a fork and whisking vigorously can do the trick, though the texture won’t be quite as smooth. I’ve done that when my blender broke, and honestly, it worked just fine—sometimes imperfections add character!

For budget-friendly cooking, a good-quality nonstick skillet makes sautéing much easier and cleanup a breeze. Also, a pot with a lid helps the chicken cook evenly without losing moisture.

Preparation Method

1. Cook the Chicken: In a large pot, combine the chicken breasts, halved onion, smashed garlic cloves, bay leaf, and chicken broth or water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 20–25 minutes until the chicken is cooked through and tender. (Tip: avoid boiling vigorously to keep the chicken juicy.)
2. Shred the Chicken: Remove the chicken breasts from the pot and let cool slightly. Using two forks, shred the meat into bite-sized pieces. Set aside. Reserve the cooking liquid for later.
3. Prepare the Bread Mixture: Soak the crustless white bread slice in 1/2 cup (120 ml) evaporated milk for 5 minutes until soft. Use your hands to squeeze out excess liquid, then tear the bread into small pieces.
4. Sauté the Aromatics: Heat 3 tablespoons vegetable oil in a medium skillet over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant—about 5 minutes. Stir often to prevent burning.
5. Add the Aji Amarillo Paste and Walnuts: Stir in the aji amarillo paste and ground walnuts, cooking for another 2 minutes to toast the nuts lightly and release the pepper’s aroma.
6. Make the Sauce Base: Transfer the sautéed mixture into a blender or food processor. Add the soaked bread, remaining evaporated milk (1/2 cup / 120 ml), ground cumin if using, and about 1 cup (240 ml) of the reserved chicken cooking liquid. Blend until smooth and creamy. (If the sauce is too thick, add extra broth or evaporated milk to reach your desired consistency.)
7. Combine Chicken and Sauce: Return the shredded chicken to the pot or a large skillet. Pour the sauce over the chicken and stir gently to coat. Simmer on low heat for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
8. Final Touches: Serve the aji de gallina hot over fluffy white rice. Garnish with halved hard-boiled eggs, black olives, and fresh parsley or cilantro. The colors alone make your plate pop!

Remember, the sauce should be silky and cling to the chicken pieces without being too runny. If it thickens too much, a splash of broth will fix it in a jiffy. I once forgot to add enough liquid and ended up with a paste-like sauce—not my favorite, but it taught me to trust the texture cues!

Cooking Tips & Techniques

Cooking this creamy Peruvian aji de gallina recipe is about layering flavors and textures thoughtfully. Here are some tidbits I’ve picked up along the way:

• Slow Simmering: Keep the chicken simmering gently rather than boiling hard. It keeps the meat tender and prevents it from drying out.
• Toasting Walnuts: Lightly toasting the walnuts before blending brings out their nuttiness and adds depth to the sauce.
• Perfecting the Sauce Texture: The soaked bread is the secret weapon for creaminess without heavy cream. Don’t skip it! If your sauce feels gritty, blend a bit longer for smoothness.
• Adjusting Heat: Aji amarillo paste has a mild heat with fruity undertones, but if you want more kick, add a pinch of cayenne or a few drops of hot sauce cautiously.
• Multitasking: While the chicken cooks, prep your eggs and rice. This keeps dinner flowing without stress.
• Season Gradually: Add salt and pepper in stages to build balanced seasoning. It’s easier to add than take away!

One kitchen faux pas I made early on was overcooking the chicken until it was dry. Since then, I rely on a thermometer or the “fork test” to check for tenderness. Also, blending the sauce with a bit of reserved broth helps to keep it luscious—don’t skimp on that step.

Variations & Adaptations

This recipe is quite versatile, letting you tweak it according to your taste or dietary needs.

• Vegetarian Version: Replace chicken with shredded jackfruit or boiled potatoes for a plant-based alternative. Use vegetable broth instead of chicken broth.
• Low-Carb Adaptation: Serve the aji de gallina over cauliflower rice or sautéed greens instead of white rice.
• Spicy Twist: Add fresh chopped jalapeños or a splash of hot sauce to the sauce for a bolder heat profile.
• Dairy-Free Option: Swap evaporated milk with unsweetened coconut milk or almond milk; expect a slightly different flavor but similar creaminess.
• Slow Cooker Method: Cook the chicken with aromatics in a slow cooker for 3-4 hours on low, then shred and add the sauce ingredients to finish on the stovetop.

Personally, I once added smoked paprika and a bit of fresh lime juice at the end for a smoky, tangy twist that surprised my family. It’s fun to experiment because the base sauce is so flexible!

Serving & Storage Suggestions

Serve this creamy Peruvian aji de gallina hot, spooned generously over steamed white rice. The contrast of the velvety sauce with fluffy rice and the richness of boiled eggs makes every bite satisfying. Garnishing with black olives and fresh herbs adds a nice pop of color and flavor.

Pair it with a simple side salad, maybe some roasted veggies, or a crisp white wine if you’re feeling fancy. It’s the kind of dinner that feels a little special without being complicated.

To store leftovers, transfer the aji de gallina to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting overnight. When reheating, warm gently on the stovetop over low heat, stirring occasionally, and add a splash of broth or milk to loosen the sauce if needed.

You can also freeze the sauce (without rice or eggs) for up to 2 months. Just thaw overnight in the fridge and reheat gently. Note that the texture may change slightly but remains tasty.

Nutritional Information & Benefits

This creamy Peruvian aji de gallina recipe offers a hearty meal with balanced nutrition. A typical serving provides approximately:

Nutrient	Amount per Serving
Calories	400-450 kcal
Protein	35 g
Fat	18 g
Carbohydrates	30 g
Fiber	3 g

Chicken breasts provide lean protein essential for muscle repair and energy. Walnuts add healthy fats, antioxidants, and a little crunch, while aji amarillo peppers contribute vitamin C and capsaicin, which supports metabolism. Using evaporated milk instead of heavy cream cuts calories and fat without losing creaminess.

This dish fits well within gluten-free diets if you swap bread for gluten-free alternatives or omit it carefully. It’s a balanced dinner option that feels indulgent but isn’t overly heavy—something many of us appreciate after a long day.

Conclusion

So, if you’re searching for a creamy, comforting dinner that’s both simple and packed with flavor, this Peruvian aji de gallina with tender chicken is a solid bet. It’s a recipe that respects tradition but doesn’t demand hours in the kitchen or hard-to-find ingredients.

Feel free to make it your own, whether that means dialing up the spice, swapping ingredients, or serving it in a way that suits your family. I love this dish because it’s a little taste of Peru that brings warmth and smiles to the table—plus, it’s surprisingly easy to whip up on a weeknight.

Give it a try, share your tweaks, and let me know how it goes. Trust me, once you make this, you’ll find yourself coming back for seconds (and thirds) without a second thought.

FAQs

What can I use if I can’t find aji amarillo paste?

You can substitute with mild yellow bell pepper puree mixed with a pinch of cayenne pepper, but the authentic flavor is unique and worth trying to find. Some Latin markets or online stores carry it.

Can I make this recipe ahead of time?

Yes! The sauce actually tastes better the next day as the flavors meld. Store in the fridge and reheat gently before serving.

Is aji de gallina spicy?

It has a mild, fruity heat from the aji amarillo pepper—not overwhelming. You can adjust the spice level by adding more or less paste or some fresh chili.

What’s the best way to shred chicken for this recipe?

After cooking, let the chicken cool slightly and use two forks to pull apart the meat into thin, bite-sized shreds. It’s easier if the chicken is warm but not hot.

Can I freeze leftover aji de gallina?

Yes, freeze the sauce without rice or eggs in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently.

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