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Ají de Gallina served with boiled eggs, potatoes, and olives
Creamy Peruvian Chicken Stew with Onions and Almonds

Peruvian Creamy Chicken Chili (Ají de Gallina)

Author: Flavelo
Recipes Main Courses
A Peruvian national treasure born from the fusion of Spanish and Incan cuisines. Its royal yellow color comes from the Ají Amarillo pepper, while the sauce's creamy texture is achieved with bread soaked in milk and walnuts. This isn't just a chicken stew; it's shredded meat bathed in a rich emulsion where nut oils and bread starch thicken the spicy cream.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Large pot for boiling chicken
  • Blender
  • Deep skillet for sauce

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts
⚠️ Wheat

Instructions

1 ✓

Poach the chicken breast in the stock over medium heat for about 20 minutes until fully cooked. Remove, let cool, then shred into thin strips by hand or with forks. Reserve the stock!

Tip: Shredding along the fiber increases surface area, allowing the meat to absorb more sauce.
2 ✓

Tear bread into pieces and soak in enough stock (or milk) to cover. After a few minutes, blend into a smooth paste.

Tip: The starch in the bread thickens the sauce, replacing a traditional flour roux.
3 ✓

Grind the walnuts finely.

Tip: Walnut oil makes the sauce incredibly silky and rich.
4 ✓

Heat oil in a large skillet and sauté finely chopped onion and garlic until translucent. Add Ají Amarillo paste and cook for 1-2 minutes.

Tip: Frying the pepper paste helps release color pigments and aromas (fat solubility).
5 ✓

Pour in the blended bread mixture. Cook while stirring until it thickens, then gradually add stock to achieve a thick, creamy consistency.

Tip: Stir constantly, as bread tends to scorch on the bottom quickly!
6 ✓

Stir in the ground walnuts, parmesan, and shredded chicken. Warm through, then finish with the cream. Simmer briefly but do not overcook.

Tip: Add cream at the end to prevent it from curdling.
7 ✓

Serve the saucy chicken over sliced boiled potatoes, accompanied by rice. Garnish with quartered eggs and olives.

Tip: Neutral potatoes and rice are the perfect vehicles for this intensely flavorful sauce.

Recipe FAQ

What can I substitute for Ají Amarillo?
It's hard to replace its unique fruity heat. In a pinch, mix yellow bell pepper with a little cayenne or habanero, but the flavor will differ.
Why remove bread crusts?
To ensure the sauce has a uniformly yellow color and a perfectly smooth, creamy texture.

Ingredients

  • 1.3 lb Chicken Breast (whole)
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 2 tbsp Ají Amarillo Paste (Yellow Pepper Paste)
  • 3 slices White Bread (crusts removed)
  • 2/3 cup Heavy Cream or Evaporated Milk
  • 2 oz Walnuts
  • 2 tbsp Vegetable Oil
  • 2 oz Parmesan Cheese (grated)
  • 4 medium Boiled Potatoes
  • 2 whole Hard-boiled Eggs
  • 2 cups Chicken Stock
  • 8 whole Black Olives (for garnish)