The World Travel Awards has named Peru as South America’s leading culinary destination again in 2019. It has done so now for seven out of the last eight years.
Whether you’ve been to Peru or plan to travel there soon, there is no reason to wait to delight your taste buds with some Peruvian food.
Why not try some Aji de Gallina tonight?
We’ll tell you how.
What is Aji de Gallina?
Aji de Gallina is one of the most popular Peruvian chicken dishes. It’s a chicken stew in chile sauce. The sauce is flavored with aji amarillo peppers, parmesan cheese, and walnuts. It is traditionally topped with hard-boiled eggs and black olives.
Aji amarillo means yellow chile but the peppers can also lean toward orange in color. As for heat, they can be 4 to 20 times hotter than a jalapeno.
Peruvians have been enjoying this dish since the 16th century. It is believed that African slaves introduced it to Peru when brought to the country by the Spanish. Aji de gallina was created as a way to not waste any leftover potatoes and chicken.
How to Make Aji de Gallina
Now that you know what it is and some of its history, let’s get to cooking! Here are the ingredients for the aji de gallina recipe:
- 1 1/2 pounds chicken breast (bone-in)
- 1 teaspoon vegetable oil
- 2 carrots (chopped)
- 1 onion (chopped)
- 4 slices of white bread (cubed)
- 3/4 cup non-sweetened evaporated milk
- 2 cloves of garlic (minced, divide in half)
- 3 tablespoons walnuts (chopped)
- 1/2 cup Parmesan cheese (grated)
- 3 or 4 aji peppers (de-seeded and sliced)
For serving on top of cooked chicken stew:
- 4 hard-boiled eggs (quartered)
- 12 Peruvian black olives (pitted and halved)
Optional (to be served under the chicken stew or on the side)
- 4 yellow potatoes
- 4 cups cooked rice
Easy Step by Step Directions
- Place the bread slices and the evaporated milk in a bowl and set aside.
- If serving with yellow potatoes, put the potatoes and enough water to cover the potatoes by at least an inch in a pot. Bring the water to a boil. Cook until the potatoes are tender and can easily be pierced with a fork. Remove the potatoes and set aside.
- Place the chicken, 1/2 the garlic, and carrots in a large saucepan. Add enough water to cover the chicken by at least an inch. Turn on the heat to medium-high and bring just to a boil. Then cover the pan and let simmer for 30 minutes.
- Remove the chicken from the water and set aside to cool. Then strain the water used to cook the chicken, reserving only the water. Pull chicken apart with fingers or two forks and set aside.
- Blend bread and evaporated milk in a blender with 1/2 cup reserved chicken broth.
- Add the walnuts and Parmesan cheese to the blender with the bread. Pulse until smooth.
- In a large saucepan, saute the onion and second half of the garlic in the oil until the onion is translucent. Then add the chicken and aji peppers. Cook over medium heat for five minutes, stirring occasionally.
- Add the pureed sauce from the blender to the saucepan with the aji de pollo (chicken and peppers), then simmer for five minutes, stirring occasionally. Remove from heat and serve warm.
Serve the Aji de Gallina with aceitunas botijas (Peruvian black olives) and quartered eggs on top.
You can also serve the Aji de Gallina over sliced potatoes or rice (or serve the rice or potatoes on the side). Your choice.
Note: if you would like some delicious salad options to go along with your meal, we’ve got you covered with some great choices.
Enjoy the Taste of Peru Tonight
Aji de Gallina will satisfy you and your family. It is comfort food at its finest and one of our 17 Best Peruvian Foods You Have To Try.
Bonus: this stew makes for great leftovers. If you have any left, that is.
Our blog is all about sharing our love of Latin American foods & drinks. We will bring you articles and recipes of the very best Latin American & Spanish cuisine. Amigofoods was founded in 2003 and is the largest online grocery store offering a wide variety of hard to find freshly imported foods & drinks from all over Latin America and Spain.