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Ají de Gallina with avocado
Peruvian chicken stew with fresh avocado slices

Peruvian Creamy Chicken Stew (Ají de Gallina) with Avocado

Author: Flavelo
Recipes
Ají de Gallina is Peru's culinary pride, born from the meeting of French chefs fleeing the revolution and local Incan ingredients. Its soul is the 'ají amarillo', a yellow chili pepper that is fruity rather than just spicy. This creamy, nutty chicken ragout is traditionally thickened with bread or crackers, and crowned with avocado, whose buttery texture perfects the experience.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Pot: For cooking the chicken and the stew.
  • Blender: For smoothing the almond/milk mixture.

Allergen Information

⚠️ Milk
⚠️ Tree Nuts (Almonds)

Instructions

1 ✓

Poach the chicken in lightly salted water until cooked through. Let it cool in the broth (to keep it moist), then shred by hand or with a fork.

Tip: Shredding the chicken along the grain gives the stew a more natural texture than cubing, and holds the sauce better.
2 ✓

Sauté the onion and garlic in oil until translucent. Add the chili paste and cook for 1-2 minutes until the oil takes on its color.

Tip: Patience is key for the 'sofrito' base; the sweetness of the onion will balance the heat of the chili.
3 ✓

If using bread (traditional), soak it in milk and blend with the almonds. If using cornstarch, whisk it into cold milk.

Tip: The oil from the nuts combined with the starch creates the signature velvety emulsion of this dish.
4 ✓

Pour the milk mixture into the onion base. Stir continuously over low heat until thickened (approx. 5 minutes).

Tip: Starch swells with heat, but if boiled too vigorously, the sauce can break.
5 ✓

Fold in the shredded chicken and almonds, warming everything through.

Tip: Do not cook heavily at this stage; just warm it up so the chicken doesn't dry out.
6 ✓

Serve piled atop boiled potato slices, garnished with fresh avocado.

Tip: In Peruvian cuisine, serving starch (potatoes) with starch (rice/sauce) is a beloved combination.

Recipe FAQ

Can I substitute the chili paste?
It's difficult because Ají Amarillo has a unique flavor. In a pinch, use mild yellow peppers with a dash of turmeric for color, but the taste will differ.

Ingredients

  • 1 lb Chicken Breast (whole)
  • 2 whole Yukon Gold Potatoes (boiled and sliced)
  • 1 whole Avocado (sliced)
  • 1 whole Red Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 0.75 cup Whole Milk (or Heavy Cream for richness)
  • 2 tbsp Ají Amarillo Paste (Yellow Chili Paste)
  • 0.5 cup Sliced Almonds (or Walnuts)
  • 2 tbsp Cornstarch (or 2 slices white bread soaked in milk)
  • 2 tbsp Vegetable Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper