When I first heard the name Aji de Gallina, I thought it sounded exotic, maybe even fiery hot. “Aji” means chili, and “gallina” is hen. I imagined something super-spicy that would burn my tongue. But when my abuela finally made it for me in her kitchen in Cusco, I discovered that this dish is less about fire and more about comfort.
It was like a hug in a bowl: shredded chicken in a golden, creamy sauce, rich with walnuts, cheese, and the gentle warmth of aji amarillo, Peru’s beloved yellow chili. Served over rice and potatoes, with olives and boiled eggs for garnish, it was both filling and heartwarming.
But before I dive into the recipe, let me share how I found this dish on my Peruvian journey.
Wandering Peru Before Aji de Gallina
Lima – The City of Flavors
In Lima, food was everywhere. I had already fallen in love with ceviche and even dared to try anticuchos from a street cart. But restaurants here also served Aji de Gallina as part of the menú del día (the daily set menu). I remember ordering it once in a small place near Plaza Mayor. The sauce was so creamy I thought they had used cream, but abuela later told me the secret was bread soaked in milk.
Cusco – Where Abuela’s Cooking Shined
When I arrived in Cusco to meet my grandmother, she welcomed me with steaming mugs of mate de coca tea for the altitude. Then, on my second night, she cooked Aji de Gallina. “Este plato es para la familia” (“This dish is for family”), she told me. Traditionally, it was made with older hens that needed long cooking, but now most people use chicken breasts.
The warmth of the dish matched the chill in the Andean air. Eating it with her at her wooden table, I felt for the first time like I was truly home in Peru.
The History of Aji de Gallina
Abuela explained that this dish has Spanish roots. Back in colonial times, cooks adapted recipes from Europe, like creamy stews thickened with bread and nuts, and transformed them using local ingredients like aji amarillo. What emerged was Aji de Gallina—part Spanish, part Peruvian, all delicious.
It’s often served during family gatherings or fiestas, and like many Peruvian dishes, it always comes with rice and potatoes. Because in Peru, carbs are never a problem—they’re a tradition.
Step-by-Step Recipe: Aji de Gallina
Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 2 large chicken breasts (or thighs), boneless
- 4 slices of white bread (crusts removed)
- 1 cup evaporated milk (or regular whole milk)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp aji amarillo paste (can substitute with yellow bell pepper + mild chili if unavailable)
- ½ cup walnuts, finely ground
- ½ cup grated Parmesan cheese
- 3 tbsp vegetable oil
- 3 boiled potatoes (sliced, for serving)
- 2 boiled eggs (halved, for garnish)
- Black olives (for garnish)
- 2 cups steamed white rice (for serving)
- Salt and pepper to taste
Instructions:
Step 1 – Cook the chicken
- Place chicken breasts in a pot with enough water to cover. Add a little salt.
- Simmer until fully cooked, about 15–20 minutes.
- Remove chicken, shred into thin strips, and set aside. Reserve 1 cup of the broth.
Step 2 – Prepare the bread base
- Soak the bread in evaporated milk until soft.
- Blend into a smooth paste. This will thicken the sauce.
Step 3 – Make the golden sauce
- Heat oil in a large skillet.
- Sauté onion and garlic until golden and fragrant.
- Stir in the aji amarillo paste and cook for 2–3 minutes.
Step 4 – Enrich the sauce
- Add the soaked bread mixture, ground walnuts, and Parmesan cheese.
- Slowly stir in the reserved chicken broth until the sauce is creamy but not too thick.
Step 5 – Add the chicken
- Fold in the shredded chicken.
- Let it simmer gently for 5–10 minutes so the flavors blend.
- Adjust with salt and pepper.
Step 6 – Serve the dish
- On each plate, place a few slices of boiled potato.
- Spoon the creamy chicken stew over them.
- Serve with a side of white rice.
- Garnish with boiled egg halves and black olives.
Nutrition (Per Serving – Approximate)
- Calories: 550
- Protein: 38 g
- Fat: 28 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Sugars: 6 g
My Thoughts on Aji de Gallina
As I scooped up the last bites with a fork, I realized Aji de Gallina isn’t just food—it’s a story told through flavors. The Spanish influence, the Peruvian peppers, the Andean tradition of serving with potatoes—all of it came together in one creamy golden dish.
For me, it wasn’t just about eating something new. It was about sitting across from my abuela, hearing her laugh at my attempts to pronounce Spanish words, and learning that food carries history, family, and love.
When I left Peru, she packed a small jar of aji amarillo paste in my bag. “Para que cocines en casa,” she said. (“So you can cook at home.”) And now, whenever I make Aji de Gallina in my American kitchen, I can almost hear her voice and feel the warmth of her kitchen in Cusco.
