Dinner

Aji de Gallina Recipe

Name: Aji de Gallina Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 3 3/4 cups cooked chicken (shredded, see note 1 for cooking from scratch); 2 slices bread (or 3 small slices, crusts removed); 1/3 cup milk; 1 onion, diced small; 2 cloves garlic, finely diced; 3 tbsp walnuts; 3 tbsp grated parmesan cheese (or more, to taste); 2 tbsp vegetable oil; 2 tsp aji amarillo chili paste (adjust to taste); 1/4 tsp turmeric; 1/2 cup chicken stock or reserved poaching liquid

Bynova cole February 6, 2026February 6, 2026

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Introduction

Aji de gallina is a comforting Peruvian dish featuring shredded chicken in a creamy, mildly spicy sauce made with aji amarillo chili paste and walnuts. This flavorful meal is perfect for a cozy dinner and showcases vibrant, traditional ingredients.

A black plate holds a food arrangement with four main parts: on the left, a mound of white rice with a soft, fluffy texture, just below it, two slices of hard-boiled egg showing a smooth white outer layer and a bright yellow center; on the top left, three pieces of golden yellow boiled potato with a slightly rough surface; and on the right side, a creamy orange-yellow mixture of shredded meat with visible fibrous texture and bits of onions, garnished with a bright green parsley leaf at the bottom right. The plate is placed on a white marbled textured cloth with black and white striped pattern around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 3/4 cups cooked chicken (shredded)
2 slices bread (or 3 if small, crusts removed)
1/3 cup milk
1 onion
2 cloves garlic
3 tbsp walnuts
3 tbsp grated parmesan (or more to taste)
2 tbsp vegetable oil
2 tsp aji amarillo chili paste (or more to taste)
1/4 tsp turmeric
1/2 cup chicken stock (or reserved poaching liquid)

Instructions

Step 1: Poach the chicken if cooking from scratch, then allow it to cool enough to handle before shredding. Alternatively, use leftover cooked chicken and shred it finely.
Step 2: Soak the bread slices in the milk for a few minutes. Dice the onion finely and mince the garlic.
Step 3: Place the soaked bread, walnuts, and grated parmesan in a blender or food processor and blend until smooth and creamy.
Step 4: Heat the vegetable oil in a medium pan over medium heat. Add the diced onion and cook until softened, about a few minutes. Add the garlic, aji amarillo chili paste, and turmeric, cooking for another minute until fragrant.
Step 5: Stir in the bread-walnut mixture, shredded chicken, and about 1/2 cup (120ml) of chicken stock or poaching liquid. Adjust the amount of liquid to achieve a moist but not runny consistency. Mix well and simmer gently for around 10 minutes to let the flavors meld before serving.

Tips & Variations

For a richer sauce, add an extra tablespoon of grated parmesan or a splash of cream.
If you can’t find aji amarillo paste, substitute with a mild chili paste and add a pinch of paprika for color.
Toast the walnuts lightly before blending for a deeper, nuttier flavor.

Storage

Store leftover aji de gallina in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water to loosen the sauce if needed.