Ají de Gallina: Peru's Creamy Chicken Stew Explained

The sauce is what makes this dish. It thickens from soaked bread rather than starch, which gives it a body unlike any European cream sauce - dense, slightly grainy in a good way, clinging to the chicken rather than pooling under it. The ají amarillo paste gives the sauce its color and that distinctive fruity heat.

Ingredients (serves 4)

• 600g (1.3lb) bone-in chicken breast or thighs
• 3 slices white bread, crusts removed
• 1/2 cup evaporated milk
• 3 tbsp ají amarillo paste
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup walnuts, ground or very finely chopped
• 30g (1oz) Parmesan, finely grated
• 3 tbsp vegetable oil
• 1 tsp cumin
• Salt and white pepper
• To serve: boiled white rice, boiled yellow potatoes, black olives, hard-boiled egg

Instructions

1. Poach the chicken in salted water with half an onion and a bay leaf for 20-25 minutes until cooked through. Reserve the cooking liquid. Cool slightly, then shred by hand into medium-thick strips. Discard bones and skin.
2. Soak the bread in evaporated milk for 10 minutes until fully saturated. Blend with the milk until smooth - this is the thickening base.
3. In a heavy pan, heat oil over medium heat. Sauté the diced onion for 10 minutes until very soft and golden.
4. Add garlic and ají amarillo paste. Stir and cook for 3-4 minutes. The oil will turn orange and the paste will darken slightly.
5. Add cumin. Stir for 30 seconds.
6. Pour in the bread-milk mixture. Stir to combine. The sauce will thicken immediately.
7. Add 1/2 cup of the reserved chicken poaching liquid to loosen. Stir.
8. Add the ground walnuts and Parmesan. Stir and cook over low heat for 5 minutes, stirring frequently to prevent sticking.
9. Fold in the shredded chicken. Season with salt and white pepper. If the sauce is too thick, add more poaching liquid - it should coat the chicken generously but not be stiff.
10. Simmer on very low heat for 5 minutes to marry the flavors.

Serving

Serve over white rice with boiled yellow potatoes alongside. Garnish with halved hard-boiled eggs, black olives, and a sprig of parsley. A small pile of salsa criolla on the side cuts through the richness perfectly.

Nutrition (per serving, with rice)

• Calories: ~480 kcal
• Protein: 35g
• Carbs: 38g
• Fat: 18g

Without rice: ~340 kcal, 33g protein, 12g carbs, 18g fat. The walnuts account for roughly 4g of the fat per serving.

Lighter Version

Use chicken breast only (skip thighs), reduce walnuts to 2 tbsp, and replace evaporated milk with full-fat regular milk. This brings the dish down to roughly 380 kcal per serving with rice, with minimal flavor loss.

Meal Prep Notes

Ají de gallina reheats excellently. Make a full batch, portion into containers, and refrigerate for up to 4 days. The sauce thickens in the fridge - add a splash of water or chicken stock when reheating. Freezes well for up to 2 months; thaw overnight in the fridge before reheating gently. For more Peruvian recipes and the broader South American condiment picture, see our complete guide to South American condiments and cooking.