Ají de Gallina
Ají de Gallina is a traditional Peruvian dish made with shredded chicken in a spicy, creamy sauce. The dish is hearty, flavorful, and showcases the vibrant spices and culinary traditions of Peru. Perfect for a comforting meal, it's usually served over rice.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a blender, combine the two slices of bread and chicken broth. Blend until smooth and set aside.
- 2
In a large pan over medium heat, sauté the chopped onion in a bit of oil until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- 3
Stir in the ají amarillo paste and mix well, allowing it to cook for 2-3 minutes to enhance the flavor.
- 4
Add the shredded cooked chicken to the pan and stir to combine with the onion and ají mixture.
- 5
Pour in the blended bread and chicken broth mixture. Stir and let it simmer for about 10 minutes, allowing the chicken to absorb the flavors.
- 6
Slowly mix in the evaporated milk and grated Parmesan cheese, ensuring everything is well blended. Simmer for another 5 minutes to thicken the sauce.
- 7
Season with salt and pepper to taste, adjusting according to preference.
- 8
Serve the Ají de Gallina hot, garnished with sliced hard-boiled eggs and black olives.
Cook notes
Tips
For a spicier dish, increase the amount of ají amarillo paste according to your taste.
Make sure not to overcook the chicken; it should be tender and shredded easily.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat to avoid curdling the milk.
Substitutions
- You can replace evaporated milk with cream for a richer sauce.
- Use any mild chili paste if you can't find ají amarillo paste.
What to Serve With
- Steamed white rice
- Boiled baby potatoes
- Sauteed greens like spinach
Common Mistakes
- Avoid adding too much salt early; taste as you go.
- Do not skip blending the bread well as it thickens the sauce.
Recipe FAQ
What can I serve with Ají de Gallina?
Ají de Gallina is typically served with white rice and boiled potatoes.
Can I make Ají de Gallina in advance?
Yes, you can prepare it a day ahead and reheat it before serving.
What type of chicken should I use?
Use cooked chicken breast or thigh for the best flavor.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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