Peruvian
Ají de Gallina
A classic Peruvian creamed chicken stew, fragrant with ají amarillo, walnuts, soaked bread, and a little Parmesan. It is served the traditional way over potatoes with rice, egg, and black olive.
Watch it madeAjí Causa · 4:21
Ingredients
- Bone-in chicken breast or hen pieces450g
- Water or light chicken stock3 cups
- Bay leaf1
- White sandwich bread, crusts removed2 slices
- Evaporated milk3/4 cup
- Vegetable oil2 tbsp
- Red onion, finely chopped1 small
- Garlic cloves, minced2
- Ají amarillo paste3 tbsp
- Ground turmeric1/4 tsp
- Ground cumin1/4 tsp
- Walnuts, finely ground3 tbsp
- Grated Parmesan cheese2 tbsp
- Boiled yellow potatoes, sliced2 medium
- Cooked white rice1 1/2 cups
- Hard-boiled egg, halved1
- Botija or Kalamata olives4
- Salt and black pepperto taste
Method
- Place the chicken in a pot with the water or stock, bay leaf, and a pinch of salt, then simmer gently for 25 to 30 minutes until cooked through.
- Remove the chicken, strain and reserve the broth, and shred the meat into fine strands once cool enough to handle.
- Soak the bread in the evaporated milk for 5 minutes, then blend or mash it into a smooth paste.
- Heat the oil in a saucepan over medium heat and cook the onion with a pinch of salt until very soft and translucent, about 8 minutes.
- Add the garlic, ají amarillo paste, turmeric, and cumin, then cook for 3 to 4 minutes until the ají smells rounded and the oil turns golden.
- Stir in the soaked bread mixture and 3/4 cup of the reserved chicken broth, cooking and stirring until the sauce thickens.
- Add the ground walnuts, Parmesan, and shredded chicken, then simmer gently for 8 to 10 minutes, loosening with more broth as needed until creamy and spoonable.
- Taste and adjust with salt and black pepper; the sauce should be rich, mildly spicy, and bright yellow-orange.
- Arrange the sliced boiled potatoes on plates, spoon the ají de gallina over them, and serve with white rice, hard-boiled egg, and olives.
Common questions
Can I substitute chicken breasts with another cut for Ají de Gallina?
Yes. Bone-in thighs, drumsticks, or a mix of chicken pieces work very well and often stay juicier. If using boneless chicken, reduce simmering time to avoid dry meat and still shred it finely.
How long does Ají de Gallina take from start to finish?
Plan on about 45 to 60 minutes total. Simmering the chicken takes 25 to 30 minutes, while the sauce needs another 15 to 20 minutes including onion softening, thickening, and final simmering with the chicken.
What are the most common mistakes when making Ají de Gallina?
The biggest mistakes are not cooking the onion enough, adding too much broth too quickly, and letting the sauce boil hard after adding dairy and bread. That can make the sauce grainy, too thin, or overly thick and pasty.
How should I store and reheat leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth or milk to loosen the sauce. Avoid boiling, which can split the sauce.
What is the best way to serve Ají de Gallina?
Serve it warm over sliced boiled yellow potatoes, usually with white rice on the side. A garnish of black olives, hard-boiled egg, and a little chopped parsley is common and adds color, texture, and richness.