Ají de Gallina

Name: Ají de Gallina: Creamy Peruvian Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 slices white bread; ¾ cup evaporated milk; 2 tbsp ají amarillo paste; 3 cloves garlic, grated; ½ large onion, chopped; 1 ¼ cup chicken stock; 1 ¼ lb chicken breast, cut into 2" cubes; 4 Yukon gold potatoes, peeled and quartered; 3 tbsp chopped walnuts; 4 tbsp grated parmesan cheese; 4 cups cooked white rice; 2 large eggs, hard boiled and halved; ½ cup sliced black olives; 2 tbsp olive oil; Salt

Ají de gallina is a traditional Peruvian creamy chicken stew thickened with bread and walnuts, colored and flavored with ají amarillo peppers, and enriched with milk and parmesan. This savory-rich dish balances spice with nutty, cheesy depth.

🌍Peruvian 🏷️Chicken 🏷️Aji amarillo 🏷️Yellow pepper 🏷️Dinner 🏷️Roast mode

Total

1h 30m

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 slices white bread
¾ cup evaporated milk
2 tbsp ají amarillo paste
3 cloves garlic, grated
½ large onion, chopped
1 ¼ cup chicken stock
1 ¼ lb chicken breast, cut into 2" cubes
4 Yukon gold potatoes, peeled and quartered
3 tbsp chopped walnuts
4 tbsp grated parmesan cheese
4 cups cooked white rice
2 large eggs, hard boiled and halved
½ cup sliced black olives
2 tbsp olive oil
Salt

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Add 4 bread slices to a medium bowl and pour ¾ cup evaporated milk over the bread. Set aside.
2
In a Suvie pan, mix together 2 tbsp olive oil, 3 cloves garlic, ½ large chopped onion, and 2 tbsp ají pepper paste. Season with salt, insert the pan into the bottom zone of your Suvie and broil for 15 minutes.
3
Remove the pan from your Suvie. Add 1 ¼ cups chicken stock to the pan and stir. Place 1 ¼ pounds chicken breast into the pan and load the pan into the bottom of your Suvie.
4
Add 4 Yukon gold potatoes to another Suvie pan. Drizzle potatoes with oil and season with salt. Load the pan into the top of your Suvie, input settings, and cook now.
5
Cook using Suvie settings: Bottom Zone: Roast at 400°F for 1 hour, Top Zone: Roast at 400°F for 50 minutes.
6
After the cook, remove the pans from your Suvie. Transfer the chicken breasts to a cutting board and shred. Add chicken to a large bowl.
7
In a blender, add the soaked bread, the chicken stock mixture, 3 tbsp chopped walnuts, and 4 tbsp grated parmesan cheese. Blend until fully incorporated and smooth. Pour sauce over shredded chicken and gently fold together.
8
To serve, divide rice between plates and top with chicken and sauce. Add hard boiled eggs and roasted potatoes to plates, and garnish with black olives.

Was this recipe helpful?

Tips & Notes

Pro tips

Soak bread in evaporated milk for 2–3 minutes before blending into the sauce base; this creates a silkier, more integrated texture.
Toast walnuts lightly in a dry pan before chopping to deepen their nutty flavor and prevent them from tasting raw.
Add chicken in a single layer and simmer gently to keep pieces tender; vigorous boiling toughens breast meat.
Finish with parmesan just before serving to prevent clumping from heat; reserve some for garnish.

Substitutions

ají amarillo paste → roasted yellow bell peppers blended with a touch of turmeric and lime (milder, less authentic but accessible)
walnuts → pecans or pine nuts (similar richness and texture)
evaporated milk → heavy cream diluted with chicken stock 1:1 (richer but less traditional)

Storage & make-ahead

Refrigerate covered up to 3 days; reheat gently on stovetop with extra milk or stock to restore sauce consistency. Not recommended for freezing due to cream separation.

Common Questions

What is ají amarillo paste and where do I find it?

Ají amarillo is a yellow Peruvian chili paste made from yellow chili peppers. Find it in Latin markets, specialty grocers, or online. If unavailable, substitute with a blend of mild yellow peppers and a pinch of turmeric (though flavor will differ).

Can I use chicken thighs instead of breast?

Yes. Thighs stay moister and add richer flavor, but increase cooking time by 5–10 minutes until fully tender. Adjust liquid if needed.

How do I know when the sauce is the right consistency?

The sauce should coat the back of a spoon and flow slowly. If too thick, add stock or milk in small increments; if too thin, simmer uncovered to reduce.