National Dish Peru: Aji de Gallina (Recipe)
In this article
Discover Aji de Gallina, one of Peru’s most cherished comfort dishes! Tender, hand-shredded chicken is folded into a velvety golden sauce built on aji amarillo chillies, cheese and ground walnuts. Warming, mildly spiced and utterly moreish, it is the kind of home-cooked classic that turns a simple weeknight supper into something memorable. Bring the flavours of a Lima kitchen straight to your own table.
About Aji de Gallina
Aji de Gallina is a traditional chicken dish from Peru, renowned for its creamy texture and remarkable depth of flavour. It brings together tender pieces of chicken and a rich sauce made from aji amarillo peppers, cheese, nuts and gentle spices. The result is a true feast for the palate and one of the most beloved dishes in the whole of Peruvian cuisine, as comforting on a quiet evening as it is impressive when shared with guests.
Ingredients (serves 1–2)
- 250 g chicken breast
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 2 tablespoons yellow aji amarillo paste
- 50 g white bread, soaked in milk
- 100 ml chicken stock
- 50 g grated Parmesan
- 50 g walnuts, ground
- 2 boiled eggs, to garnish
- Salt and pepper to taste
- 4 boiled potatoes, to serve
- Rice, to serve
Shopping for the ingredients
The ingredients for aji de gallina are available in most well-stocked supermarkets or shops specialising in Latin American foods. Pay particular attention to the aji amarillo paste, which gives the dish its characteristic flavour. If you cannot find it locally, this paste can also be ordered online with ease.
Preparing the dish
Begin by poaching the chicken breast in lightly salted water until it is cooked through. Let the chicken cool, then pull it apart into fine strands. Soak the white bread in milk until soft and squeeze out any excess milk. Finely chop the onions and garlic so everything is ready to come together quickly once the cooking starts.
Step-by-step instructions
- Heat a little oil in a pan and fry the chopped onions and garlic until golden brown.
- Add the aji amarillo paste and stir well to combine.
- Stir in the soaked bread, the ground walnuts, the chicken stock and the grated Parmesan, mixing everything carefully.
- Add the shredded chicken and let it simmer, stirring constantly, for about 10 minutes until you reach a creamy consistency.
- Season the dish with salt and pepper to taste.
- Serve aji de gallina with boiled potatoes and rice, garnished with the boiled eggs.
Gluten-free / lactose-free version
Aji de gallina adapts well to a gluten-free and lactose-free diet. Swap the white bread for a gluten-free loaf so the dish suits anyone with a gluten intolerance, and use a lactose-free milk to soak it. For the cheese, choose a lactose-free Parmesan-style hard cheese. That way everyone can enjoy this creamy classic without worrying about the ingredients.
Tips for vegans and vegetarians
For a vegan or vegetarian version of aji de gallina, replace the chicken with cooked chickpeas or cauliflower florets. The chicken stock swaps out easily for vegetable stock, and the Parmesan can be replaced with a plant-based cheese or a scattering of nutritional yeast. The signature aji amarillo sauce keeps all of its character.
More tips and tricks
Use the aji amarillo paste sparingly, as it can be quite fiery. Taste the dish repeatedly as it cooks so you can adjust the heat to your liking. If the sauce turns out too thick, simply loosen it with a little more chicken or vegetable stock until it reaches that signature silky, pourable consistency.
Adapting the recipe to your taste
The recipe for aji de gallina is wonderfully flexible and easy to tailor to personal preference. Experiment with different amounts of aji amarillo paste to vary the heat, dialling it up or holding it back. You can also try different nuts, such as almonds or cashews, to shift the flavour and texture of the sauce in a new direction.
Ingredient substitutions
If you cannot find aji amarillo paste, purée yellow peppers and mix in a little chilli powder to create a similar paste at home. In place of walnuts, other nuts such as almonds or cashews work just as well. Serve it with boiled potatoes for a comforting plate, or take a cue from Papa a la Huancaina, another Peruvian favourite that pairs potatoes with a golden aji amarillo sauce.
Drink pairing ideas
Aji de gallina pairs beautifully with a cool, fruity white wine such as a Sauvignon Blanc or a Chardonnay. A light beer also works nicely, as does a refreshing Pisco Sour, the traditional Peruvian cocktail, which brings a bright citrus lift to balance the richness of the sauce.
Serving and presentation ideas
Serve aji de gallina on a large, handsome platter, arranging the boiled potatoes decoratively around the dish and placing the halved boiled eggs on top. A scattering of black olives adds a classic touch, while a pinch of freshly chopped parsley or coriander provides an extra flash of colour.
A bit of history
Aji de gallina has its origins in the colonial kitchens of Peru and is a prime example of the fusion of European and Andean cooking traditions. The sauce is based on the Spanish bechamel but was refined over the years with native ingredients such as the aji amarillo pepper and walnuts, becoming a treasured part of Peruvian cuisine.
More recipe ideas
Summary: Aji de Gallina
Aji de gallina is a delicious Peruvian chicken dish that wins hearts with its creamy consistency and aromatic flavour. With the right ingredients and a few practical tips, it comes together beautifully at home and whisks you off, spoonful by spoonful, to the Andean heart of Peru. Give this comforting classic a try and let it inspire your next kitchen adventure.
