Aji de Gallina

Ají de Gallina is one of Peru’s most comforting, beloved dishes — think of it as the ultimate Peruvian chicken stew with a creamy, dreamy twist. At its heart, Ají de Gallina is shredded chicken blanketed in a rich, velvety sauce made with ají amarillo peppers (Peru’s signature yellow chili), milk, bread, cheese, and a touch of nuts for depth.

It’s a beautiful balance of cozy and bright. Traditionally, it’s served over fluffy white rice with boiled potatoes and topped with black olives and hard-boiled eggs — the perfect mix of textures on one plate.

This dish is extra special in our house because it’s one of my husband George’s favorite childhood meals. He grew up eating Ají de Gallina in his family’s kitchen in Queens, surrounded by the flavors of home and the warmth of his Peruvian roots. Now, it’s one of our family’s most requested dinners — a comforting reminder that good food keeps us connected to where we come from.

Aji de Gallina

Ingredients:

• 1 1/5 pounds chicken breast (or about 3 cups of leftover shredded chicken)

• 3 slices white bread

• 4-6 cups chicken broth

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 tablespoons walnuts

• 3 tablespoons grated Parmesan cheese 

• 2 tablespoons olive oil

• 2 teaspoons aji amarillo chili paste

• 1 teaspoon ground annatto

• salt and pepper to taste

  
  

Directions:

1. Place the chicken in a pot with enough broth to cover. For extra flavor, add a big pinch of salt, a few peppercorns, a bay leaf, a slice of onion, or a smashed garlic clove. Place the pot over medium heat and slowly bring the liquid to a gentle simmer. Don’t let it boil hard — boiling can make the chicken tough. Once you see gentle bubbles, reduce heat if needed to maintain a bare simmer. Cook for about 12 minutes or until done. Remove the chicken from the poaching liquid (reserve the liquid) and let it rest for a few minutes before shredding with two forks or in a KitchenAid with the paddle attachment. Put aside. 

2. Tear the bread into pieces and soak it in 1/2 cup of broth for a few minutes until soft.

3. Heat the olive oil in a medium pan over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic, ají amarillo paste, and ground annatto, and cook for another minute until fragrant.

4. Place the soaked bread, walnuts, and Parmesan in a blender or food processor. Blend until smooth and creamy.

5. Stir in the bread-walnut mixture, shredded chicken, and about ½ cup of chicken stock (or the reserved poaching liquid). Add salt and pepper to taste. Stir well to combine. Adjust the amount of liquid if needed — it should be thick and creamy, not runny. Let it simmer gently for about 10 minutes, stirring occasionally. 

6. Serve warm over white rice, with boiled potatoes, hard-boiled eggs, and black or kalamata olives if you’d like — just like it’s enjoyed in Peru!