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Ají de Gallina: Peru’s Creamy Chicken Stew with Colonial Roots

Ají de Gallina-recipe-buster

Ají de Gallina is one of Peru's most beloved comfort dishes, celebrated for its creamy texture, gentle heat, and deep historical roots. Rich yet balanced, it perfectly represents the layered influences that define Peruvian cuisine. 

It’s a creamy chicken stew made from shredded chicken simmered in a sauce of ají amarillo (yellow chili pepper), bread or crackers, milk, cheese, garlic, and onions. The sauce is smooth, mildly spicy, and golden in color, typically served over white rice and accompanied by boiled potatoes, olives, and hard-boiled eggs.

The dish is comforting, filling, and known for its unique balance of creaminess and subtle chili heat.

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Prep Time 10 mins
Cook Time 50 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 7
Best Season: Suitable throughout the year
Description

Ají de Gallina is a creamy chicken stew made from shredded chicken simmered in a sauce of ají amarillo (yellow chili pepper), bread or crackers, milk, cheese, garlic, and onions.

Background and Origins 

Ají de Gallina traces its roots to colonial-era Peru, shaped by Spanish influence and local adaptation. Its origins are linked to a Spanish dish called "menjar blanc"—a medieval white stew made with chicken, milk, bread, and almonds. When Spanish settlers arrived in Peru, they adapted this recipe using local ingredients.

Indigenous Peruvian cooks replaced almonds with bread, incorporated ají amarillo, and adjusted seasonings to local tastes. Over time, the dish evolved into Ají de Gallina, blending European cooking techniques with native Peruvian ingredients.

The dish was associated with home cooking and resourcefulness, often prepared using leftover chicken. It's affordable and has a rich flavor, which influenced its popularity across social classes.

Ají de Gallina is a staple in Peruvian households, restaurants, and celebrations. It represents Peru’s culinary identity—a harmonious fusion of Indigenous, Spanish, and later African influences, transformed into a dish that is both elegant and comforting.

Creamy, vibrant, and steeped in history, Ají de Gallina continues to tell the story of Peru through every spoonful.

Ingredients
    Chicken
  • 2 each Chicken breast, feet, arms
  • 1 leek, chopped
  • 1/2 carrot, chopped
  • 3 celery stalks
  • 1 onion
  • 2 garlic cloves
  • 1 spring of fresh oregano
  • Salt to taste
    • Ají de Gallina
  • 1 chicken breast
  • 4 French rolls
  • 3 cups Chicken broth
  • 3 tbsp Oil
  • 1 onion, diced
  • 2 tbsp garlic paste
  • 1 tbsp Pepper and cumin
  • Salt to taste
  • 7 yellow chilli pepper paste
  • 1 pinch of turmeric or seasoning
  • 1/2 tbsp aji panca paste
  • 1 tsp nutmeg
  • Half a cup of Parmesan cheese
  • 1 cup evaporated milk
    • Toppings
  • Pecans
  • Black olives
  • 1 hard-boiled egg
  • Chopped parsley
  • 1 Boiled potato
  • White rice
Instructions
  1. 1
    How to Prepare Ají de GallinaAjí de Gallina-recipe-buster
    1. In a pot of boiling water on medium heat, add the chicken bones. Add a teaspoon of salt, leeks, carrots, celery stalks, and onions. Also, add the garlic cloves and oregano.
    2. Cover the pot and cook on low to medium heat for 25 minutes. 
    3. Once cooked, take out the chicken and strain the broth.
    4. Break the French rolls into the chicken broth. Let it soak to soften. 
    5. Shred and separate the cooked chicken from its bones.
    6. In a separate cooking pot, add the oil and saute the onion for 2 minutes. Add the garlic paste, cumin powder, and salt to taste. Stir evenly.
    7. Add the yellow chili paste, turmeric powder, and aji panca paste. Stir and cook for 5 minutes.
    8. Scoop in one ladle of chicken broth and stir-fry for 2 minutes. Then add the broth to the soaked French rolls. Stir and cook for 10 minutes. Transfer into a blender and blend until smooth. Transfer back into the cooking pot on medium heat.
    9. Add the shredded chicken, nutmeg, and cheese. Stir evenly and add the milk. 
    10. Serve alongside boiled potatoes and rice. Garnish with pecans, black olives, and boiled eggs.
    Video credit–Sonqu–YouTube
Note

Tips for Preparing Ají de Gallina

  • Use ají amarillo paste. This pepper defines the dish’s color and flavor—don’t substitute if you want authenticity.
  • Soak the bread properly. Softening bread or crackers in milk creates a smooth, creamy sauce without lumps.
  • Blend the sauce until silky. A well-blended sauce gives Ají de Gallina its signature velvety texture.
  • Cook the ají gently. Sauté the chili paste slowly to release flavor without bitterness.
  • Shred the chicken finely. Thin strands absorb the sauce better and give a balanced bite.
  • Season gradually. The cheese and ají add salt and spice—taste often to keep the balance.
  • Let it rest before serving. Resting allows the flavors to meld and thicken naturally.

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Born from the blending of Spanish techniques and Indigenous ingredients, ají de gallina has evolved into a beloved national dish that balances warmth, flavor, and tradition. From family kitchens to restaurant tables, it continues to tell the story of Peru’s cultural fusion through every bite.

Keywords: Ají de Gallina
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