How to Make Aji de Gallina

Name: Aji de Gallina
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb boneless, skinless chicken breast; 4 cups chicken broth, plus more as needed; 4 slices white sandwich bread, crusts removed; 1/3 cup walnuts; 1/4 cup grated parmesan cheese; 3 tablespoons vegetable oil; 1 onion, chopped; 3 cloves garlic, minced; 3 tablespoons aji amarillo paste; 1 teaspoon ground cumin; Salt and black pepper to taste; 4 cups cooked white rice, for serving; 2 medium potatoes, boiled and sliced, for serving; 1/4 cup black olives, for serving; 2 hard boiled eggs, sliced, for serving

Aji de gallina is shredded chicken folded into a thick, creamy sauce built from aji amarillo chilies, bread, walnuts, and parmesan, served over rice with boiled potato and olives. It is one of Peru's oldest home cooked dishes, evolving from a colonial era Spanish dish called manjar blanco into something distinctly Peruvian once aji amarillo entered the recipe.

The dish looks complicated because of its ingredient list, but the actual cooking is straightforward: poach chicken, build a sauce in the blender, then combine. Most of the work happens in a blender jar, not on the stove.

What Actually Matters

The sauce is the entire dish, and it depends on blending technique, not just ingredients. Soak stale bread in the chicken poaching broth first so it breaks down completely, then blend it with the aji amarillo, walnuts, and a little oil until it is fully smooth with no visible bread chunks or nut pieces. A grainy or lumpy sauce is the most common failure here. Blend in stages if your blender struggles, and add broth gradually so the sauce turns silky rather than thin and watery.

Aji de Gallina Recipe (Serves 4)

Prep time: 25 minutes. Cook time: 35 minutes. Total time: 60 minutes.

1.5 lb boneless, skinless chicken breast
4 cups chicken broth, plus more as needed
4 slices white sandwich bread, crusts removed
1/3 cup walnuts
1/4 cup grated parmesan cheese
3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
3 tablespoons aji amarillo paste
1 teaspoon ground cumin
Salt and black pepper to taste
4 cups cooked white rice, for serving
2 medium potatoes, boiled and sliced, for serving
1/4 cup black olives, for serving
2 hard boiled eggs, sliced, for serving

Poach the chicken breast in the chicken broth over medium heat for 15 to 18 minutes, until fully cooked. Remove the chicken and reserve the broth.
Once cool enough to handle, shred the chicken into fine strands with two forks.
Soak the bread slices in 1 cup of the reserved broth until fully softened, about 5 minutes.
Blend the soaked bread, walnuts, parmesan, and 1 cup of broth until completely smooth, adding more broth if needed to keep it moving.
Heat the oil in a large pot over medium heat and cook the onion and garlic for 4 to 5 minutes until soft.
Stir in the aji amarillo paste and cumin and cook for 2 minutes until fragrant.
Pour in the blended sauce and 1 more cup of broth, stirring constantly, and simmer for 8 to 10 minutes until it thickens enough to coat a spoon.
Fold in the shredded chicken and simmer for another 5 minutes, adjusting salt and adding more broth if the sauce is too thick.
Serve over rice with sliced potato, olives, and hard boiled egg on top.

Nutrition (Per Serving, Estimated)

Nutrient	Amount
Calories	560
Protein	36 g
Fat	22 g
Carbohydrates	55 g

Figures are an estimate for the 4 serving yield above, including the rice and potato, and will vary with your exact ingredients.

Tips, Variations, and Storage

Pecans work as a substitute for walnuts if that is what you have. Some cooks add a splash of evaporated milk to the sauce for extra richness. The sauce actually improves overnight in the refrigerator as the flavors settle; store it separately from the rice and reheat gently over low heat, adding a splash of broth if it has thickened too much.

FAQ

Can I use rotisserie chicken? Yes, shredded rotisserie chicken saves the poaching step; just use store bought chicken broth for the sauce instead.

What if I cannot find aji amarillo paste? It is worth ordering online or finding at a Latin market, since it defines the dish's flavor. In a pinch, a mix of roasted red pepper and a small amount of habanero gets partway there.

Why is my sauce grainy? The bread or walnuts were not blended long enough, or the blender jar was too full. Blend in smaller batches and longer than feels necessary.

Can I make it dairy free? Yes, leave out the parmesan; the sauce will be slightly less rich but still comes together.

How spicy is this dish? Aji amarillo paste is medium heat with a fruity flavor, closer to a jalapeno than a habanero. Reduce the amount for a milder sauce.