Ají de Gallina is a traditional Peruvian dish, often considered one of the cornerstones of Peruvian Creole cuisine. We ate it frequently during our trip. It consists of shredded chicken smothered in a rich sauce made with yellow chili peppers ( ají amarillo ), walnuts, and fresh cheese. This combination creates a creamy texture and a perfectly balanced flavor, both sweet and spicy. A comfort food par excellence, it is typically served with white rice and potatoes. Its recipe reflects the fusion of Andean traditions and Spanish influence, particularly in the use of milk and nuts. Naturally gluten-free when prepared with fresh ingredients, it remains accessible and authentic. Ají de Gallina is not just a dish; it's a part of Peruvian identity, passed down through generations. Cooking this dish is like inviting a piece of Peru to your table.

Peruvian chicken aji

Peru

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Preparation time 15 mins Cooking time 30 mins Total time 45 mins

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Servings

• 500g of chicken breast
• 2 yellow chilies, aji amarillo (or yellow bell pepper with chili powder)
• 1 finely chopped onion
• 2 cloves of chopped garlic
• 50g of crushed walnuts (or cashew nuts)
• 100 ml of evaporated milk or unsweetened condensed milk
• 50g of crumbled fresh cheese (mild feta type)
• 2 cooked potatoes
• 250g of cooked white rice
• Vegetable oil, salt and pepper

Preparation

1. In a pan with a little oil, brown the chicken on all sides, then cook it in salted water for about twenty minutes. Reserve the broth and shred the meat.
   
2. In a pan, sauté the onion and garlic in a little oil.
3. Add the chopped yellow chilies (or yellow bell pepper with chili).
   
4. Stir in the walnuts, mix, then add a little stock to thicken the sauce. Blend it with a food processor.
   
5. Return the sauce to the pan, pour in the evaporated milk and stir in the fresh cheese.
   
6. Add the shredded chicken and simmer gently to thicken.
   

7. Serve with potato slices and white rice on the side. In Peru, they also add a hard-boiled egg, cut in half.

   

Note

I didn't have any condensed or evaporated milk: so I heated some semi-skimmed milk for about twenty minutes (without boiling it), until it reduced by half.

Keywords: traditional Peruvian recipe, Peruvian national dish, yellow chili chicken, gluten-free Peruvian Creole cuisine, Ají de Gallina recipe.

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