Peruvian Aji de Gallina

Peruvian Aji de Gallina is a classic, comforting chicken stew known for its vibrant yellow color and mildly spicy, creamy sauce. This traditional dish beautifully showcases the distinct flavor of aji amarillo, a staple Peruvian yellow chili pepper that provides a gentle warmth rather than intense heat. It is a hearty dinner option that delivers a rich, satisfying depth of flavor.

The secret to this recipe's luxurious texture lies in its unique thickening technique. Instead of a traditional flour roux, the sauce relies on a blended paste of white bread soaked in evaporated milk, combined with finely ground walnuts and the aji amarillo paste. Gently simmering this mixture with reserved chicken poaching stock creates a velvety, nutty base that clings perfectly to the shredded chicken breast, while a final folding of Parmesan cheese adds a savory, umami-rich finish.

To ensure success, shred the poached chicken along its natural grain so it absorbs the sauce beautifully without disintegrating. If the sauce becomes too thick during simmering, simply splash in a little extra reserved chicken stock to adjust the consistency to your liking. Leftovers store incredibly well in an airtight container in the refrigerator, as the flavors continue to meld and deepen overnight.

To serve this comforting meal in the traditional Peruvian style, ladle the warm, creamy chicken over a bed of sliced boiled potatoes and fluffy white rice. This starch-rich pairing perfectly balances the richness of the nutty, spiced sauce.