Ají de Gallina (Peruvian): Origin, Flavor & Cultural Background

Ají de Gallina is a beloved traditional dish from Peru made with shredded chicken breast in a rich, creamy, slightly spicy yellow sauce. It's served over boiled potatoes and white rice, and topped with black olives and hard-boiled eggs.

This dish is a classic example of Peruvian comfort food — warm, filling, and full of flavor. Though it may look simple, it has a complex, layered taste thanks to the key ingredient: ají amarillo, a mildly spicy yellow chili that adds color and depth.

📜 A Bit of History

Ají de Gallina literally means “yellow chili chicken.” Its roots can be traced back to Spanish colonial times, influenced by French-style fricassee and adapted by local ingredients.

In the 18th and 19th centuries, it became a popular dish in Lima homes. Over time, it transformed from a way to use leftover chicken and bread into a national staple that you'll find in Peruvian homes, restaurants, and even fancy events.

🥄 What Does Ají de Gallina Taste Like?

The flavor is rich, slightly nutty, mildly spicy, and deeply savory. The combination of garlic, onions, Parmesan cheese, and the ají amarillo paste creates a sauce that’s creamy but not heavy, with a gentle chili warmth and just the right amount of tang.

• Ají amarillo: Adds a fruity, mild heat
• Evaporated milk & bread: Create the creamy base
• Walnuts or pecans (optional): Add subtle texture and richness

💛 Cultural Importance

For Peruvians, Ají de Gallina is more than just food — it's a childhood memory, a celebration dish, and a go-to comfort meal all in one. It’s often served during family lunches on Sundays, holidays, and even in school cafeterias.

At PeruvianFood.top, we celebrate the stories behind our food. Ají de Gallina is one of those dishes that reminds you of home — creamy, comforting, and full of tradition.

🥘 Ají de Gallina Recipe (Peruvian Creamy Chicken Stew)

This traditional Peruvian recipe is creamy, comforting, and full of flavor thanks to the ají amarillo chili pepper. It's the perfect dish for a family dinner or when you’re craving something satisfying and different.

📋 Ingredients (Serves 4)

• 2 chicken breasts (boneless, skinless)
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons ají amarillo paste (adjust to taste)
• 4 slices of white bread, crusts removed
• 1 cup evaporated milk
• ½ cup chicken broth
• 2 tablespoons grated Parmesan cheese
• ¼ cup chopped walnuts or pecans (optional)
• Salt and black pepper, to taste
• Boiled potatoes (to serve)
• Cooked white rice (to serve)
• Hard-boiled eggs and black olives (for garnish)

📊 Nutrition Info (Per Serving – Approximate)

• Calories: 620 kcal
• Protein: 35g
• Carbs: 45g
• Fat: 32g
• Sugar: 4g
• Fiber: 2g
• Sodium: 480mg

🧠 Cooking Tips & Notes

• Use leftover chicken? Yes! Rotisserie or leftover chicken works great — just shred and heat in the sauce.
• Ají amarillo paste: Can be found online, or substitute with yellow bell pepper + a touch of chili paste.
• Don’t skip the bread: Soaking bread in milk is key to the sauce’s creamy texture.
• For a nut-free version: Simply omit the walnuts — it will still be delicious.

❄️ How to Store & Reheat

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze the sauce without the potato or rice for up to 1 month.
• Reheat: Warm gently in a pan over low heat, adding a splash of milk or broth if the sauce is too thick.

📌 Best Served With:

• Steamed white rice
• Boiled yellow potatoes
• Hard-boiled egg halves
• Black olives for garnish

Up next: Full step-by-step preparation for beginners — from poaching the chicken to blending the sauce to final plating.

👨‍🍳 How to Make Ají de Gallina – Step by Step

This section breaks down the process for preparing Ají de Gallina at home — even if you’re new to cooking. Just take it one step at a time.

Step 1: Cook the Chicken

Place the chicken breasts in a pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until the chicken is fully cooked and easy to shred.

Remove the chicken and let it cool slightly. Then use two forks (or your hands) to shred it into thin strips. Set aside.

Step 2: Soak the Bread

Tear the white bread slices into small pieces and place them in a bowl. Pour the evaporated milk over the bread and let it soak for 5–10 minutes until soft.

Once fully soaked, mash with a fork or blend lightly to form a thick paste. This will help give the sauce a creamy texture without using flour.

Step 3: Make the Base Sauce

In a large skillet or pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onions and sauté until soft and translucent — about 5–6 minutes.

Add the minced garlic and cook for another minute until fragrant.

Then, stir in the ají amarillo paste and cook for 1–2 minutes to release the flavor. (Add more or less depending on your spice tolerance.)

Step 4: Combine the Sauce

Add the soaked bread mixture to the skillet and stir well to combine with the onions, garlic, and chili paste.

Pour in the chicken broth gradually while stirring to loosen the sauce. Let it simmer for 5 minutes to thicken slightly.

Stir in the shredded chicken and grated Parmesan cheese. Season with salt and black pepper to taste.

Step 5: (Optional) Add Walnuts

If using, stir in chopped walnuts or pecans for extra texture and depth. This is optional — but adds a nice traditional touch.

Step 6: Simmer to Thicken

Let the mixture simmer over low heat for another 5–10 minutes until thick and creamy. Stir occasionally so it doesn’t stick to the pan.

If it gets too thick, add a splash of milk or chicken broth to loosen the sauce.

Step 7: Plate & Serve

To serve, arrange boiled yellow potatoes and a scoop of white rice on each plate. Spoon the Ají de Gallina over the potatoes and top with slices of hard-boiled egg and black olives.

Garnish with chopped parsley if desired — and enjoy immediately!

👩‍🍳 Extra Tips

• Too spicy? Add more milk or a pinch of sugar to mellow the heat.
• Too bland? A dash of extra Parmesan or salt can lift the flavor.
• Too thin? Let it simmer uncovered a bit longer, or add one more slice of soaked bread.

❓ Frequently Asked Questions About Ají de Gallina

Can I make Ají de Gallina without ají amarillo?

Yes. While ají amarillo gives the dish its signature flavor and yellow color, you can substitute it by blending yellow bell pepper with a small amount of jalapeño or use ají amarillo paste available online or at Latin grocery stores.

What can I use instead of evaporated milk?

You can substitute evaporated milk with half-and-half, or a mix of whole milk and cream. For a dairy-free version, use unsweetened almond or oat milk, though the flavor will vary slightly.

Can I use rotisserie chicken?

Absolutely. Using store-bought rotisserie chicken is a great shortcut. Just shred it and warm it gently in the sauce. It's perfect for busy weeknights.

What type of bread should I use for the sauce?

Use soft white sandwich bread with the crusts removed. You can also use baguette or any neutral-flavored bread. Avoid sourdough or seeded bread, as it will alter the taste.

How do I make it less spicy?

Ají de Gallina is traditionally mild. But if you're very sensitive to heat, start with just 1 tablespoon of ají amarillo paste, and increase only if desired. You can also add a splash of milk to soften the spice.

Can I prepare Ají de Gallina in advance?

Yes! The flavors actually deepen overnight. Store the finished dish (without garnishes) in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove before serving.

How do I thicken the sauce?

If your sauce is too thin, let it simmer a bit longer uncovered. You can also add an extra piece of soaked bread or a small spoonful of ground walnuts to help absorb liquid and thicken naturally.

Can I freeze Ají de Gallina?

Yes, but freeze only the chicken and sauce mixture — without the rice, potatoes, or egg. Use a freezer-safe container, and it will keep well for up to 1 month. Thaw overnight in the fridge and reheat slowly over low heat.

Is Ají de Gallina gluten-free?

Not by default — because it contains bread. But you can easily make it gluten-free by using gluten-free sandwich bread or thickening with mashed potatoes or gluten-free crackers blended into the sauce.