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Creamy Peruvian Aji de Gallina Recipe Easy Homemade Tender Chicken Dinner

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A creamy Peruvian chicken stew featuring tender shredded chicken in a velvety aji amarillo pepper sauce, served over fluffy rice with boiled eggs. This comforting and flavorful dish is quick and easy to prepare, perfect for cozy dinners.

Ingredients

Scale
  • 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
  • 3–4 tablespoons aji amarillo paste (Peruvian yellow chili paste)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup (50 g) walnuts, finely chopped or ground
  • 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)
  • Cooked white rice, for serving
  • 2 hard-boiled eggs, halved
  • Black olives (optional, for garnish)
  • Fresh parsley or cilantro, chopped

Instructions

  1. 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.
  2. 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. Soak the crustless white bread slice in 1/2 cup (120 ml) evaporated milk for 5 minutes until soft. Squeeze out excess liquid and tear the bread into small pieces.
  4. 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. 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. 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. Add extra broth or evaporated milk if the sauce is too thick.
  7. 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. Serve the aji de gallina hot over fluffy white rice. Garnish with halved hard-boiled eggs, black olives, and fresh parsley or cilantro.

Notes

If you can’t find aji amarillo paste, substitute with mild yellow bell pepper puree mixed with a pinch of cayenne. For dairy-free, use coconut or almond milk instead of evaporated milk. Avoid boiling chicken vigorously to keep it juicy. Toast walnuts lightly before blending for better flavor. Sauce should be silky and cling to chicken; add broth if too thick. The sauce tastes better the next day. Leftovers can be refrigerated for 3 days or frozen for up to 2 months (without rice or eggs).

Nutrition

Keywords: aji de gallina, Peruvian chicken stew, creamy chicken recipe, aji amarillo, easy chicken dinner, Latin American cuisine

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