Peruvian Aji de Gallina is a classic Peruvian dish with French influence. The name translates roughly to Chili Pepper Chicken, although the flavors in this dish are more creamy and milder than the name implies.
French chefs came to South America during the French Revolution in the 18th Century in order to work for wealthy Peruvian families.
This dish was the result of their efforts to replicate recipes from the homeland with the ingredients found in Peru.
We found it on most menus during our trip to Peru and have added it to our collection of favorite comfort foods.
This is a great recipe for using leftover or rotisserie chicken, making it an option for a quick and flavorful weeknight dinner.
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Peruvian Aji de Gallina
Peruvian Aji de Gallina - A creamy Peruvian Chicken Dish with Parmesan Cheese and Aji Amarillo Chilies
- 1 1/2 pounds cooked shredded chicken breast (you can use a pre-cooked unseasoned rotisserie chicken from the grocery store or poach the bone-in chicken breast with a cube of chicken bouillon and remove the breast meat).
- 4 cups cooked white rice
- 1/2 cup mild olive oil
- 3 Aji Amarillo Chilies (use Serrano Chilies if you are unable to find them) or 2 teaspoons of Aji Amarillo Paste
- 1 carrot - diced
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 3 tablespoons chopped walnuts
- 3/4 cup grated Parmesan cheese
- 1 cup cubed fresh white bread (about 4 slices)
- 1 cup evaporated milk or cream
- 2 cups chicken broth
- 1 teaspoon cumin
- 4 yellow potatoes - peeled, boiled in salted water and sliced into 1" thick slices
- 2 hard-boiled eggs and black olives as a garnish
- Combine the bread cubes with the evaporated milk or cream in a small bowl and set aside.
- Remove stems and seeds from the peppers. Process the peppers and carrot in a blender with the olive oil until smooth.
- Add the garlic, onion, and blended vegetables and cumin to a pan and sauté over medium heat until the onions start to brown (about 5 minutes).
- Add the bread mixture, walnuts and Parmesan cheese to a blender and process until smooth. Add the sautéed vegetables and process briefly.
- Return to continents to a sauté pan and bring it to a low simmer. Add chicken stock until the sauce has the consistency of a thick stew and then add the shredded chicken. Cook until the chicken is warmed through (about 7 - 10 minutes).
- Serve with the sliced potatoes, a mound of rice and garnish with the hard-boiled egg slices and black olives.
Amount Per Serving Calories 606Total Fat 29gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 133mgSodium 557mgCarbohydrates 51gFiber 3gSugar 6gProtein 34g
Nutritional values are estimates only