Peruvian Chicken Stew – Creamy Aji de Gallina

There are dishes that carry you to a place, and Aji de Gallina is one of them. I first tasted this golden stew in a sunlit kitchen in Miraflores, where the cook, a woman named Rosa, stirred a pot of shredded chicken into a sauce that smelled of toasted nuts and warm spices. The creamy, slightly spicy richness clung to every strand of potato, and I knew I had to learn its secrets.

This is not a quick weeknight dinner, but it is a patient one. The sauce starts with a base of onion and garlic softened in oil, then comes the aji amarillo paste—that bright, fruity chili that gives the dish its signature warmth. Bread and evaporated milk thicken the sauce to a velvety consistency, and a handful of grated Parmesan adds a savory depth that balances the heat.

Serve it over boiled potatoes and rice, with a shower of black olives and a wedge of hard-boiled egg. It's a meal that asks for a long table and good conversation, the kind of food that makes you slow down and taste every bite.

About the Ingredients

2 lbs (900g) boneless, skinless chicken thighs

Thighs stay juicy during simmering. You can use chicken breast, but reduce simmer time to 15 minutes to avoid dryness.

4 cups (1 liter) chicken broth

Use low-sodium broth to control salt. Homemade or store-bought both work.

3 slices white bread, crusts removed

Day-old bread works best. Substitute with 1/2 cup (45g) plain breadcrumbs soaked in milk.

1 cup (240 ml) evaporated milk

Evaporated milk adds creaminess without thinning. You can use whole milk, but simmer briefly to thicken.

1/4 cup (60 ml) aji amarillo paste

The heart of the dish. Find it in Latin markets or online. Substitute with 2 tablespoons of yellow curry paste mixed with 1 teaspoon of paprika.

1 large yellow onion, finely chopped

Sweet onions like Vidalia work too, but yellow onions give a more savory base.

4 cloves garlic, minced

Fresh garlic is essential; avoid pre-minced for best flavor.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Pecorino Romano is a good substitute.

3 tablespoons vegetable oil

Neutral oil like canola or grapeseed works. Olive oil will add a fruity note.

1 teaspoon ground turmeric

Adds color and earthy depth. Omit if you don't have it, but it enhances the golden hue.

Salt and pepper to taste

Season gradually; the broth and cheese already add salt.

For serving: cooked white rice, boiled yellow potatoes, black olives, hard-boiled eggs

Classic accompaniments. Use any potatoes you like, but Yukon Gold are closest to Peruvian potatoes.

Tips & Tricks

• Toast the bread before soaking to add a subtle nuttiness to the sauce.
• If the sauce becomes too thick, loosen it with a splash of broth or milk.
• Shred the chicken while it's still warm—it's easier and keeps it moist.
• Taste for salt after adding the cheese; it can be salty.

Step-by-Step Instructions

1. Simmer the chicken

In a large pot, bring the chicken broth to a gentle boil. Add the chicken thighs and reduce to a simmer. Cook for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove the chicken and set aside to cool. Reserve the broth.

2. Soak the bread

While the chicken simmers, place the bread slices in a bowl and pour the evaporated milk over them. Let soak for 5 minutes, then mash into a paste with a fork.

3. Sauté the aromatics

In a separate large pot or the same one (after discarding excess broth), heat the oil over medium heat. Add the onion and cook for 5-7 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.

4. Add the aji and spices

Stir in the aji amarillo paste and turmeric. Cook for 2 minutes, stirring constantly, to bloom the flavors.

5. Incorporate the bread mixture

Add the bread-milk paste to the pot. Stir well, then add 2 cups (480 ml) of the reserved chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.

6. Blend the sauce

Carefully transfer the sauce to a blender (in batches if needed) and blend until completely smooth. Return the sauce to the pot.

7. Add cheese and chicken

Stir in the Parmesan cheese until melted. Shred the cooled chicken and add to the sauce. Simmer for another 5-10 minutes, until the chicken is heated through and the sauce is creamy. Season with salt and pepper to taste.

8. Serve

Serve the stew over a bed of rice with boiled potatoes on the side. Garnish with black olives and slices of hard-boiled egg.

Delicious Variations

Vegetarian

Replace chicken with cubed firm tofu and use vegetable broth. Add extra potatoes and peas for heartiness.

Spicy

Increase the aji amarillo paste to 1/3 cup (80 ml) or add a minced rocoto chili for extra heat.

Creamy twist

Stir in 1/2 cup (120 ml) of heavy cream at the end for an even richer sauce.

How to Store Peruvian Chicken Stew (Aji de Gallina)

Frequently Asked Questions

I hope this recipe brings a little of Peru's warmth to your kitchen. If you try it, I'd love to hear how it turns out. Leave a comment below or tag me on Instagram with your creation. ¡Buen provecho!

Peruvian Chicken Stew (Aji de Gallina)

This Peruvian chicken stew (Aji de Gallina) is a creamy, nutty, and comforting one-pot dinner that brings the flavors of Lima to your table.

★★★★½ 4.8 (214 ratings)

20 minPrep time45 minCook time6Servings410 kcalCalories

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🧂 Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs
• 4 cups (1 liter) chicken broth
• 3 slices white bread, crusts removed
• 1 cup (240 ml) evaporated milk
• 1/4 cup (60 ml) aji amarillo paste
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup (50g) grated Parmesan cheese
• 3 tablespoons vegetable oil
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• For serving: cooked white rice, boiled yellow potatoes, black olives, hard-boiled eggs

📋 Instructions

1. 1Simmer the chicken — In a large pot, bring the chicken broth to a gentle boil. Add the chicken thighs and reduce to a simmer. Cook for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C). Remove the chicken and set aside to cool. Reserve the broth.
2. 2Soak the bread — While the chicken simmers, place the bread slices in a bowl and pour the evaporated milk over them. Let soak for 5 minutes, then mash into a paste with a fork.
3. 3Sauté the aromatics — In a separate large pot or the same one (after discarding excess broth), heat the oil over medium heat. Add the onion and cook for 5-7 minutes until translucent. Add the garlic and cook for 1 minute until fragrant.
4. 4Add the aji and spices — Stir in the aji amarillo paste and turmeric. Cook for 2 minutes, stirring constantly, to bloom the flavors.
5. 5Incorporate the bread mixture — Add the bread-milk paste to the pot. Stir well, then add 2 cups (480 ml) of the reserved chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
6. 6Blend the sauce — Carefully transfer the sauce to a blender (in batches if needed) and blend until completely smooth. Return the sauce to the pot.
7. 7Add cheese and chicken — Stir in the Parmesan cheese until melted. Shred the cooled chicken and add to the sauce. Simmer for another 5-10 minutes, until the chicken is heated through and the sauce is creamy. Season with salt and pepper to taste.
8. 8Serve — Serve the stew over a bed of rice with boiled potatoes on the side. Garnish with black olives and slices of hard-boiled egg.

👨‍🍳 Chef's Note: For an authentic touch, serve with a side of sliced avocado and a squeeze of lime. The acidity cuts through the creaminess beautifully.

Servings: 6

Cuisine: Peruvian

Course: Main Course

Nutrition (per serving): 410 kcal · 28g protein · 22g carbs · 24g fat

Written by Ingrid Larsen
Ingrid explores slow travel and cultural immersion, favoring off-season destinations and local experiences. She writes about the logistics of long-term stays and how to connect with communities without being a tourist. Her angle is about depth over distance.