Ají de Gallina (Peruvian Creamy Chicken Stew)
Why this recipe works
- Layered savoury flavour: Ají amarillo paste is cooked with softened onion and garlic before the sauce is added, giving the stew a rounded chilli flavour rather than raw heat.
- Thick, creamy sauce: Bread, walnuts and evaporated milk blend into a smooth base that thickens naturally as it simmers around the shredded chicken.
- Classic serving style: Rice, boiled potatoes and hard-boiled eggs make the dish substantial and provide the familiar contrast to the rich golden sauce.
Get the most out of this recipe
Adjust the heat
- For a milder stew: Start with less ají amarillo paste, then add more near the end once the sauce has simmered and the flavour has mellowed.
- For more heat: Increase the ají amarillo paste gradually, tasting after the sauce has cooked so the chilli flavour stays balanced.
- Keep the chilli rounded: Let the paste cook briefly with the onions and garlic before adding the blended sauce; this softens its raw edge and deepens the colour.
Ingredient notes
- Ají amarillo paste: Ají amarillo gives the dish its recognisable golden colour and fruity chilli flavour. It is central to the character of the sauce.
- Use day-old bread if possible: Slightly stale white bread absorbs the milk and stock well, helping the sauce blend smoothly and thicken evenly.
- Walnuts versus cashews: Walnuts give a more traditional nutty depth, while cashews make the sauce milder, sweeter and especially creamy.
Texture tips
- For a silkier finish: Blend the bread, nuts, milk and stock until completely smooth before adding the mixture to the pan.
- Strain if needed: For an extra-refined sauce, pass the blended mixture through a fine sieve before simmering.
- Adjust the thickness: If the sauce becomes too thick as it simmers, loosen it with a splash of the reserved chicken cooking liquid.
Make-ahead tips
- Make the stew ahead: The chicken and sauce can be cooked in advance, cooled quickly and refrigerated, then reheated gently before serving.
- Keep sides separate: Store the stew separately from the rice, potatoes and eggs so the sauce keeps its texture and the accompaniments reheat cleanly.
- Freeze the sauce and chicken: Freeze the stew without the rice, potatoes or eggs, then defrost overnight in the fridge and reheat with a splash of water if needed.
Equipment you'll need
Ingredients
Instructions
- Put the chicken in a large pot with 1.5 l of the water and 1 tsp of the fine sea salt. Bring to a gentle simmer and cook for 18 to 22 minutes, until the chicken is cooked through. Lift the chicken out, reserving 500 ml of the cooking liquid, then shred the chicken.
- Meanwhile, put the eggs in a saucepan, cover with water and bring to the boil. Boil for 10 minutes, then drain and cool under cold running water. Peel and halve the eggs.
- Peel the potatoes, cut into large chunks, then boil in salted water until tender, 12 to 15 minutes. Drain and keep warm. Rinse the rice until the water runs clearer.
- Cook the rice with 600 ml water and a pinch of the remaining salt: bring to the boil, cover, then cook on low for 12 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff with a fork. Keep covered while you finish the stew.
- Finely chop the onion and crush the garlic. Heat the vegetable oil in a large frying pan over medium heat, then cook the onion with a pinch of salt for 8 to 10 minutes until soft and sweet. Stir in the garlic and cook for 1 minute.
- Add the aji amarillo paste and cook for 2 minutes, stirring, until fragrant and the oil turns golden. Tear the white bread into pieces and add to a blender with the walnuts, evaporated milk and 300 ml of the reserved chicken cooking liquid. Blend until very smooth.
- Pour the blended sauce into the pan and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until thick enough to coat the back of a spoon; loosen with a splash more reserved cooking liquid if needed. Stir in the shredded chicken, Parmesan, black pepper and the remaining salt to taste, then simmer for 3 to 5 minutes until piping hot.
- Serve the ají de gallina over rice with the boiled potatoes alongside, topped with the egg halves. Spoon a little extra sauce over everything. Serve straight away while hot.
Recipe notes
Tips
- For a smoother, silkier sauce, blend for a full minute, then pass it through a sieve-strainer before simmering.
- If you are sensitive to heat, start with 2 tbsp aji amarillo paste, then add the remaining 1 tbsp at the end to taste.
- Eggs should be fully cooked for this dish; if serving vulnerable people, cool and refrigerate the boiled eggs promptly and use within 2 days.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner stew; simmer gently and remove as soon as it is cooked through to keep it tender.
- Replace Walnuts with Cashew nuts for a milder, sweeter nuttiness and a very creamy texture.
- Replace Parmesan with Grana padano cheese for a similar salty, savoury finish.
Storage
- Refrigerate up to 3 days
- Cool the stew quickly, then refrigerate in a sealed container for up to 3 days. Freeze the stew (without rice, potatoes and eggs) for up to 2 months; defrost overnight in the fridge and reheat gently in a saucepan with a splash of water until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (35min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs Gluten Milk Walnuts
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Eid Chicken Tagine with Preserved Lemons and Olives
Chicken tagine with preserved lemons, olives and coriander
Finnbiff (Nordic Reindeer Stew with Mushrooms)
Nordic reindeer stew with cream and mushrooms
Caponata Siciliana (Sicilian Sweet and Sour Aubergine Stew)
Sweet and sour aubergine stew with capers and olives
Dal Makhani (Black Lentils)
Creamy black lentils and kidney beans with butter and cream
Turkey Chilli
Turkey chilli simmered with kidney beans, tomatoes and spices
Rabo de Toro Cordobés (Córdoba Oxtail Stew)
Oxtail stew braised with red wine and beef stock
Mixiotes de Pollo en Salsa Verde (Steamed Chicken Parcels in Salsa Verde)
Steamed chicken parcels in tangy salsa verde
Chole Bhature (Spiced Chickpeas with Fried Bread)
Spiced chickpeas with puffed fried bread made with yoghurt
Bubble and Squeak Cakes with Poached Eggs
Fried potato and cabbage cakes topped with poached eggs
Surf and Turf (Steak and Prawns)
Seared sirloin steak with garlic butter prawns and lemon
Vegetarian Paella with Artichokes and Broad Beans
Vegetarian paella with saffron rice, artichokes and broad beans
Egg Curry with Tomato and Onion Masala
Egg curry in tomato and onion masala with basmati rice
Aji de Gallina (Peruvian Creamy Chicken Stew)
Creamy chicken stew with aji amarillo, walnuts and Parmesan
Brazilian Galinhada (One-Pot Chicken and Rice)
One-pot chicken and rice with turmeric, onion, garlic and parsley
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
Frittata di Patate (Potato, Onion and Parmesan Frittata)
Potato frittata with onion and parmesan
Bandeja Paisa (Colombian Platter with Beans, Rice and Pork Belly)
Colombian platter with beans, rice, pork belly, egg and plantain
Albóndigas en Salsa de Chipotle (Beef Meatballs in Chipotle Sauce)
Beef meatballs in a smoky tomato and chipotle sauce
You might also like
Belgian Chocolate Brownie Torte
Dense chocolate brownie torte with a crisp top
Melomakarona (Greek Honey Christmas Biscuits)
Greek honey-soaked biscuits with orange, spices and walnuts
Caldereta de Cordero (Spanish Lamb Stew)
Spanish lamb stew simmered with potatoes, tomatoes and paprika
Air Fryer Sesame Chicken
Crispy air-fried chicken in a glossy sesame sauce.
Speckknödel (German Bread Dumplings with Bacon)
German bread dumplings mixed with smoked bacon and simmered until firm
Wigilijny Barszcz z Uszkami (Polish Clear Beetroot Soup with Dumplings)
Clear beetroot soup served with mushroom-filled uszka dumplings
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
