If you love trying international dishes at home, then this Aji de Gallina recipe with aji amarillo paste is a must-try! This creamy Peruvian chicken stew is packed with flavor, featuring tender shredded chicken, a rich, cheesy sauce, and the perfect touch of heat from aji amarillo peppers. Follow our step-by-step guide to make this easy yet authentic dish in your own kitchen.
What Is Aji De Gallina Recipe with Aji Amarillo Paste?
If you’re looking for a delicious and comforting dish, aji de gallina might just become your new favorite. This creamy Peruvian chicken stew is packed with flavor, thanks to the star ingredient—aji amarillo paste. But what exactly is this dish? Let’s break it down.
The Origins of Aji De Gallina
Aji de gallina is a classic Peruvian food that dates back to colonial times. A creamy and flavorful stew crafted with spices, shredded chicken, and a rich sauce. The name translates to “chili pepper chicken” in English, which gives you a hint about its bold taste.
What Makes It Special?
The magic lies in the aji amarillo paste, a Peruvian yellow chili paste that adds a unique balance of heat and sweetness. Combined with other ingredients like bread, milk, and nuts, it creates a velvety sauce that coats tender chicken perfectly.
Is It Spicy?
While aji amarillo paste does have some heat, it’s not overwhelmingly spicy. Instead, it offers a warm kick that enhances the overall flavor without overpowering it. If you’re sensitive to spice, don’t worry—you can adjust the amount to suit your taste.
Why You Should Try It
This dish is more than just tasty—it’s also deeply rooted in Peruvian culture. Whether you’re exploring international cuisines or simply craving a hearty meal, making an aji de gallina recipe with aji amarillo paste is a great way to bring a piece of Peru into your kitchen.
Ingredients
To make the best aji de gallina recipe, you’ll need fresh and flavorful ingredients. Here’s everything you’ll need to create this authentic Peruvian chicken stew at home.
Key Ingredients
- Chicken: Traditionally, a whole chicken is used, but boneless chicken breasts or thighs work well too.
- Aji Amarillo Paste: This is the heart of the dish. Look for it in Latin grocery stores or online.
- To create a thicker sauce, white bread infused with milk is used.
- Nuts: Walnuts are most common, but pecans or almonds can also be used.
- Milk: Adds creaminess to the sauce.
- Cheese: Fresh white cheese like queso fresco is traditional.
- Spices: Garlic, cumin, and turmeric give the dish its signature aroma.
- Rice and Potatoes: These are essential sides for serving.
Where to Find Specialty Items
- Aji amarillo paste can sometimes be hard to find in regular grocery stores. Check Latin markets or order online.
- Queso fresco is available in most large supermarkets, but feta cheese makes a good substitute if needed.
Optional Add-ins
- Eggs: Hard-boiled eggs are often added as a garnish.
- Evaporated Milk: Some recipes call for this instead of regular milk for a richer flavor.
With these ingredients ready, you’re all set to start cooking! Keep reading to learn how to turn them into a mouthwatering aji de gallina recipe with aji amarillo paste.
Step by Step Guide
Now that everything is ready, you can move on to starting the cooking. Follow these simple steps to make the best aji de gallina recipe with rich flavors and creamy textures.
Step 1: Prepare the Chicken
- Boil chicken breasts or thighs in water with salt, garlic, and a bay leaf until fully cooked (about 25–30 minutes).
- Once cooked, shred the chicken into small pieces using forks or your hands. Set it aside for later.
Step 2: Make the Sauce Base
- Soak slices of white bread in milk until soft. Squeeze out excess liquid and set aside.
- Add aji amarillo paste, soaked bread, walnuts, garlic cloves, and a hint of turmeric to a blender. Blend until the texture is even and creamy.
Step 3: Cook the Sauce
- Place a large pan over medium heat and add oil to warm it up. Add the blended mixture and sauté for 5–7 minutes, stirring often.
- Gradually add the milk while stirring continuously to prevent lumps. Cook until the sauce thickens slightly.
Step 4: Combine and Simmer
- Mix the shredded chicken into the sauce, ensuring each piece is evenly coated.
- Let the stew simmer on low heat for 10–15 minutes, allowing the flavors to meld together.
Step 5: Garnish and Serve
- Top your aji de gallina with sliced hard-boiled eggs, olives, and a sprinkle of parsley.
- For an authentic touch, serve with steamed rice and boiled yellow potatoes.
This step-by-step guide ensures your aji de gallina recipe with aji amarillo paste turns out perfectly every time.
Health Benefits
While aji de gallina is undeniably delicious, it also offers some surprising health benefits. Thanks to its nutrient-rich ingredients, this Peruvian chicken stew can be a wholesome addition to your diet when enjoyed in moderation.
Nutrient-Packed Ingredients
- Chicken provides a low-fat protein that helps build and restore muscles.
- Aji Amarillo Paste: Rich in vitamins A and C, which boost immunity and promote healthy skin.
- Omega-3 fatty acids found in walnuts contribute to a healthy heart.
- Milk and Cheese: Provide calcium and vitamin D for strong bones.
Balanced and Filling
This dish is hearty and satisfying, making it a great option for those looking to enjoy a filling meal without overindulging. Pairing it with boiled potatoes and rice adds fiber, which aids digestion.
Moderation is Key
While aji de gallina has many benefits, it’s also calorie-dense due to the nuts, cheese, and bread in the sauce. A typical serving contains around 300–400 calories, so portion control is important if you’re watching your intake.
A Dish for All Seasons
Whether you’re recovering from an illness or simply need a comforting meal, this stew provides energy and nutrients to fuel your body. Plus, its vibrant flavors make eating healthy feel indulgent!
Tips for Achieving the Best Results
Making the best aji de gallina recipe isn’t difficult, but a few expert tips can take your dish to the next level. Follow these suggestions to ensure your stew turns out creamy, flavorful, and unforgettable.
Use Fresh Ingredients
- Opt for fresh aji amarillo paste instead of dried spices whenever possible. It makes a noticeable difference in flavor.
- Choose high-quality walnuts or other nuts for the sauce—they should be fresh and not rancid.
Toast the Nuts
Toasting walnuts or pecans before blending them enhances their nutty aroma and deepens the sauce’s flavor profile. Simply toast them in a dry pan for 2–3 minutes until fragrant.
Adjust the Heat
If you’re sensitive to spice, start with a smaller amount of aji amarillo paste and gradually add more to suit your taste. Remember, you can always increase the heat, but you can’t reduce it once it’s added.
Don’t Skip the Bread
Soaking bread in milk might seem unusual, but it’s what gives the sauce its signature creaminess. Substitute with mashed potatoes or plantains for a gluten-free choice.
Let It Rest
After cooking, let the stew sit for 10–15 minutes before serving. Allowing the flavors to come together and strengthen results in a richer and more vibrant dish.
With these tips in mind, you’re sure to impress your family and friends with your culinary skills. Up next, we’ll explore some exciting variations of this classic dish.
Variations of Aji de Gallina Recipe with Aji Amarillo Paste
While the traditional aji de gallina recipe is a beloved classic, there are plenty of ways to put your own spin on this dish. Whether you’re looking to simplify the process or cater to dietary preferences, these variations offer something for everyone.
Aji De Gallina with Chicken Thighs
- Replace chicken breasts with thighs to enhance the dish’s flavor and juiciness. When cooked for extended periods, thighs tend to be more tender and forgiving.
Vegetarian Aji De Gallina
- Replace chicken with shredded jackfruit or mushrooms for a plant-based twist. These ingredients mimic the texture of chicken while soaking up the flavorful sauce.
Creamier Sauce Options
- For an extra-rich sauce, substitute regular milk with evaporated milk or even coconut milk. This adds a luxurious creaminess that pairs beautifully with the spices.
Spicier Kick
- Add a diced jalapeño or a dash of cayenne pepper to the sauce for those who love bold heat. You can also experiment with other Peruvian chili pastes like rocoto for variety.
Gluten-Free Version
- Use gluten-free bread or mashed potatoes instead of traditional white bread to thicken the sauce. This small change makes the dish accessible to those with gluten sensitivities.
These variations allow you to customize aji de gallina to suit your taste or dietary needs without losing its authentic essence.
Common Mistakes to Avoid
Even experienced cooks can make mistakes when trying out new recipes. Here’s how to avoid common pitfalls and ensure your aji de gallina recipe with aji amarillo paste turns out perfect every time.
Using Too Much Spice
- While aji amarillo paste is essential, adding too much can overwhelm the dish. Start with a small amount and adjust gradually to find the right balance.
Skipping the Toasting Step
- Failing to toast the nuts before blending them can result in a less flavorful sauce. Taking the extra minute to toast them makes a big difference.
Overcooking the Chicken
- Overcooked chicken can become dry and tough. Boil it just until tender, then shred it carefully to maintain its texture.
Not Thickening the Sauce Enough
- If the sauce is too thin, the dish may lack richness. Ensure the bread is well-soaked and blended smoothly to achieve the desired consistency.
Rushing the Process
- Allowing the stew to simmer and rest helps the flavors develop fully. Avoid serving it immediately after cooking—patience pays off!
By steering clear of these mistakes, you’ll be well on your way to mastering this iconic Peruvian chicken stew. Next, let’s talk about how to serve it for maximum enjoyment.
Serving Suggestions
How you serve aji de gallina can elevate the entire dining experience. This flavorful dish pairs beautifully with traditional Peruvian sides, but there’s room for creativity too. Consider these ideas to create an unforgettable dining experience.
Classic Pairings
- Boiled Yellow Potatoes: A must-have side that complements the creamy sauce perfectly.
- A neutral base, steamed rice complements the stew’s bold flavors.
- Add sliced hard-boiled eggs on top for extra texture and a visually appealing touch.
Garnishes That Make a Difference
- Garnish the dish with fresh parsley or cilantro to introduce color and a fresh touch.
- Add a few black olives for a salty contrast to the rich sauce.
Beverage Pairings
- Serve with a chilled glass of chicha morada, a traditional Peruvian purple corn drink.
- For wine lovers, a crisp white wine like Sauvignon Blanc pairs beautifully with the dish.
Creative Twists
- Serve the stew in individual ramekins for an elegant presentation at dinner parties.
- Use quinoa instead of rice for a healthier, gluten-free alternative.
These serving suggestions will ensure your aji de gallina recipe with aji amarillo paste shines as the star of the table.
Conclusion
Cooking aji de gallina is not just about the process—it’s an homage to Peruvian food and traditions. With its creamy sauce, tender chicken, and vibrant spices, this dish offers a comforting yet exotic experience that’s perfect for any occasion.
By following the tips and steps outlined in this article, you’re well-equipped to create the best aji de gallina recipe in your own kitchen. Stick to the classic recipe or get creative with your own twist—either way, this Peruvian stew is sure to be a hit with your family.
Tie on your apron, gather what you need, and dive into the deliciousness of Peruvian cuisine.
FAQ
Here are answers to some common questions about aji de gallina to help you feel more confident in the kitchen.
What are the ingredients of ají de gallina?
The main ají de gallina ingredientes include shredded chicken, aji amarillo paste, bread soaked in milk, walnuts, garlic, turmeric, and cheese. Rice, boiled potatoes, and hard-boiled eggs are the common accompaniments for this dish.
What is a traditional Peruvian chicken dish?
Ají de gallina is one of the most iconic Peruvian chicken dishes. This creamy stew combines tender chicken with a rich sauce made from aji amarillo paste and spices, offering a balance of heat and creaminess.
What does ají de gallina taste like?
Ají de gallina has a unique flavor profile: it’s creamy, slightly spicy, and nutty, with a hint of tanginess from the aji amarillo paste. The combination of spices and textures makes it incredibly satisfying.
Is ají de gallina healthy?
While ají de gallina is rich and indulgent, it can be part of a balanced diet. Ingredients like chicken, nuts, and spices offer protein and nutrients, but it’s calorie-dense due to the sauce. Moderation is key!
How long to cook gallina?
Cooking time depends on the cut of chicken. Boiling a whole chicken takes about 45 minutes, while boneless breasts or thighs take around 25–30 minutes. Ensure the chicken is both tender and completely cooked before you begin shredding.
What is AJI made of?
Central to the dish, aji amarillo paste is created from vibrant yellow Peruvian chili peppers. Combined with oil, salt, and herbs on occasion, these peppers create a bold, flavorful paste that enriches a variety of recipes.
What is the most popular Peruvian meal?
Ají de gallina is among the most beloved Peruvian meals, alongside ceviche, lomo saltado, and causa. Each dish showcases the diversity and richness of Peruvian cuisine.
What is the most Peruvian dish?
While opinions vary, many consider ají de gallina one of the most quintessentially Peruvian dishes due to its deep cultural roots and widespread popularity across the country.
Can I freeze ají de gallina?
Yes, you can freeze ají de gallina for up to 3 months. Store in an airtight container and reheat slowly using the stove or microwave. Add a splash of milk to restore the sauce’s creaminess after thawing.
Aji De Gallina Recipe with Aji Amarillo Paste
Course: Lunch RecipesCuisine: PeruvianDifficulty: Medium4
servings15
minutes30
minutes450
kcal45
minutesAji de Gallina is a classic Peruvian dish featuring shredded chicken in a creamy, spicy aji amarillo sauce. This recipe brings authentic flavor with a rich, velvety texture perfect for a comforting meal.
Ingredients
2 chicken breasts
2 cups chicken broth
3 tablespoons aji amarillo paste
1 small onion, finely chopped
2 cloves garlic, minced
4 slices white bread, crusts removed
1/2 cup evaporated milk
1/2 cup walnuts, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons vegetable oil
1 teaspoon ground cumin
Salt and pepper to taste
4 boiled potatoes, sliced
2 boiled eggs, sliced
Black olives for garnish
Steamed white rice (for serving)
Directions
- Cook chicken breasts in chicken broth until tender, then shred and set aside. Reserve the broth.
- Soak bread slices in 1/2 cup of the reserved chicken broth, then blend into a smooth paste.
- Heat oil in a pan, sauté onion and garlic until soft. Add aji amarillo paste and cumin, stirring for 2 minutes.
- Stir in the blended bread mixture, evaporated milk, walnuts, and Parmesan cheese. Simmer for 5 minutes.
- Add shredded chicken, mix well, and cook for another 5 minutes until creamy. Season with salt and pepper.
- Serve over sliced potatoes with steamed rice on the side. Garnish with boiled eggs and olives.
Notes
- Adjust the spice level by adding more or less aji amarillo paste.
- Traditional Aji de Gallina is served with both potatoes and rice for a hearty meal.
- For a smoother sauce, blend all ingredients (except chicken) before adding to the pan.
Share Your Experience
We’d love to hear how your aji de gallina recipe with aji amarillo paste turned out! Cooking is all about experimentation and making a dish your own, so whether you followed the traditional steps or added a personal twist, your story matters.
