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Peruvian Aji de Gallina

  • Prep Time:
  • 15 mins
  • Cook Time:
  • 45 mins
  • Total Time:
  • 1 hour(s)

Aji de Gallina is a traditional Peruvian chicken dish that pairs shredded chicken with a creamy Aji Amarillo chili sauce. The velvety sauce gets a double dose of richness from toasted walnuts and queso fresco that is balanced by the mild heat of the Aji Amarillo. Serve over white rice and top with sliced hard boiled egg.

Cook’s Note: For an easy weeknight night meal substitute shredded rotisserie chicken for the poached chicken breasts.

Serves 4-6

Ingredients

  • 3 large boneless skinless chicken breasts (approximately 3 pounds)
  • 4 cups chicken stock
  • 1 1/2 slices white sandwich bread, crusts removed
  • 3 tablespoons mild extra virgin olive oil, such as Sèka Hills
  • 1 large shallot, roughly chopped
  • 2 large garlic cloves, chopped
  • 4 ounces queso fresco, crumbled
  • 2 tablespoons Parmigiano-Reggiano, grated
  • 1/3 cup walnuts, toasted and roughly chopped
  • 1/8 teaspoon turmeric
  • 1/3 cup heavy cream
  • 1/3 cup whole milk
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 - 3 hard boiled eggs, peeled and sliced, for garnish (optional)

Instructions

Place the chicken breasts and chicken stock into a medium saucepan (the chicken breasts should be covered by about an inch of the stock) and bring to a boil over medium high heat. Once it comes to a boil, turn heat down to low, cover and gently poach chicken breasts until the internal temperature reads 165 degrees, about 10-14 minutes. Let the chicken cool in the hot stock for a half hour. Remove cooled chicken breasts, shred and set aside. Reserve 1 ¼ cups chicken stock for the sauce (the remaining stock can be used to poach more chicken or in your favorite soup recipe).

In a medium bowl, soak the bread with reserved chicken stock for 5 minutes. While the bread is soaking, heat olive oil in a large saucepan over medium heat. Add the shallots and garlic and sauté until translucent, about 3-4 minutes. Add the soaked bread, stock, sautéed shallot and garlic mixture and the rest of the ingredients to a blender and purée until smooth. Season with salt and white pepper to taste.

Return the sauce to the saucepan over medium low heat and warm sauce until heated through, about 2-3 minutes. Gently stir in the reserved shredded chicken to the sauce and continue cooking for another 3-4 minutes until everything is heated through. Remove from heat and serve immediately alongside white rice garnishing with sliced hard boiled eggs.