Ají de Gallina is a traditional Peruvian dish, often considered one of the pillars of Peruvian Creole gastronomy. We ate it often during our trip. It consists of shredded chicken topped with a creamy sauce of yellow chili pepper ( ají amarillo ), walnuts, and cream cheese. This mixture gives a creamy texture and a balanced taste between sweet and spicy. A comfort food par excellence, it is usually 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 is a part of the Peruvian identity passed down from generation to generation. Cooking this dish is inviting a piece of Peru to your table.
Ingredients
Preparation
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In a frying pan with a little oil, brown the chicken on each side and then cook it in salted water for about twenty minutes. Reserve the broth and shred the meat.
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In a pan, fry the onion and garlic in a little oil.
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Add the chopped yellow chilies (or yellow pepper with chili).
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Add the nuts, mix, then add a little broth to thicken the sauce. Blend it.
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Return the sauce to the pan, pour in the evaporated milk and stir in the cream cheese.
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Add the shredded chicken and simmer gently to thicken.
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Serve with potato slices and white rice on the side. In Peru, a hard-boiled egg, cut in half, is also added.
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.
