Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Plate of yellow creamy chicken stew (Aji de Gallina) served with rice and eggs
Creamy Peruvian Chicken Stew with Yellow Chili

Gluten-Free Ají de Gallina (Peruvian Creamy Chicken)

Author: Flavelo
Recipes Main Courses
Ají de Gallina is Peru's national pride, a creamy chicken stew colored sun-yellow by the 'ají amarillo' pepper. Originally thickened with bread (a way to use leftovers), this gluten-free version uses rice flour and nuts to achieve the texture. It fuses Spanish creamy sauces with indigenous Incan chilies.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Pot for boiling chicken
  • Food processor (for nuts)
  • Serving spoon

Allergen Information

⚠️ Milk
⚠️ Peanuts
⚠️ Egg

Instructions

1 ✓

Poach chicken with the carrot in salted water (or broth) until tender (20 min). Reserve broth. Shred chicken.

Tip: Shredded meat absorbs sauce better than cubes.
2 ✓

Finely mince onion, garlic, and pepper. Grind peanuts to a powder.

Tip: Nut oils help thicken the sauce.
3 ✓

Sauté onion and garlic in oil until translucent. Add pepper and chili paste; fry for a minute.

Tip: Frying the paste intensifies color and flavor.
4 ✓

Stir in rice flour and peanut dust. Gradually whisk in 1-1.5 cups reserved broth until smooth.

Tip: Rice flour is a gluten-free starch that gelatinizes with heat.
5 ✓

Stir in sour cream and chicken. Simmer until creamy. Season.

Tip: Do not boil hard once cream is added to prevent curdling.
6 ✓

Serve over rice, garnished with egg wedges.

Tip: Olives and eggs are classic garnishes.

Recipe FAQ

Substitute for Ají Amarillo?
It's hard to replace the fruity heat, but a yellow bell pepper blended with a habanero or cayenne works.
It's too thick.
Rice flour thickens heavily as it cools. Loosen with broth or milk.

Ingredients

  • 1 lb Chicken Breast Fillets
  • 2 tbsp Olive Oil
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 1 whole Carrot
  • 1 whole Green Bell Pepper
  • 0.5 cup Sour Cream (or Heavy Cream)
  • 0.25 cup Roasted Peanuts
  • 2 tbsp Ají Amarillo Paste (Yellow Chili Paste)
  • 1 tbsp Rice Flour
  • 1 whole Hard-Boiled Egg (garnish)
  • 1 tsp Salt
  • 0.5 tsp Black Pepper