Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Aji de Gallina (Creamy Chicken Stew)
A deeply comforting, thick, and creamy chicken stew colored vibrant yellow and flavored gently with mild aji amarillo peppers, thickened with bread and walnuts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Soak Bread: Tear the white bread into pieces and soak it in the evaporated milk until soft. Blend this mixture until smooth.
- 2
Make the Sofrito: In a large pot, sauté the onion and garlic in oil over medium heat until soft. Stir in the aji amarillo paste and cook for 2-3 minutes to bloom the flavor.
- 3
Combine: Pour the blended bread-milk mixture into the pot. Stir well to combine. Add a splash of chicken broth if the sauce is too thick.
- 4
Add Chicken and Nuts: Fold in the shredded chicken, chopped walnuts, and Parmesan cheese. Simmer gently for 5-10 minutes until heated through and thickened.
- 5
Serve: Serve hot over white rice, garnished with a slice of hard-boiled egg and a black olive.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving385
Calories
36 g
Protein
25 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Aji de gallina is a Peruvian dish built on aji amarillo, the country's signature yellow chili, blended into a thick sauce with shredded chicken folded through it. The sauce gets its body not from cream or flour but from bread soaked in milk and blended smooth, a technique that points to the dish's roots in colonial-era Spanish and Andean cooking merging together.
Listahan note
This version poaches the chicken breasts first and uses that same poaching liquid to soak the bread for the sauce, so the sauce carries the chicken's own flavor rather than tasting like a separate component added on top.
Technique cues
- Poach the chicken gently in seasoned water or broth rather than boiling it hard, which keeps the meat tender enough to shred easily into fine strands rather than tough, stringy pieces.
- Soak the crustless bread in warm milk until fully soft before blending it into the sauce base, since dry bread added directly won't break down smoothly and will leave lumps.
- Cook the aji amarillo paste with the onion and garlic in oil until fragrant before adding the blended bread mixture, giving the raw chili paste time to mellow and develop depth rather than tasting sharp.
- Fold the shredded chicken into the finished sauce and warm it through gently rather than simmering it hard, since overcooking at this stage can toughen the chicken again after all the careful poaching.
Kitchen flow
- Parallel prep
- Prep any side dishes while Aji de Gallina (Creamy Chicken Stew) finishes with the aji amarillo paste — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Aji de Gallina (Creamy Chicken Stew) reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the aji amarillo paste. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Aji de Gallina (Creamy Chicken Stew) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken breasts on a fast reheat. This one leans on the aji amarillo paste. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Aji de Gallina (Creamy Chicken Stew) with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the aji amarillo paste. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 large chicken breasts, poached and shredded
Main protein or body
Purpose: large chicken breasts, poached and shredded gives Aji de Gallina (Creamy Chicken Stew) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup aji amarillo paste
Flavor support
Purpose: cup aji amarillo paste supports the balance of Aji de Gallina (Creamy Chicken Stew) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large onion, finely chopped
Aromatic base
Purpose: large onion, finely chopped creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 cloves garlic, minced
Aromatic base
Purpose: cloves garlic, minced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 slices white bread, crusts removed
Structural base
Purpose: slices white bread, crusts removed defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Technique notes
- Serve the creamy chicken spooned over boiled potato slices and a mound of white rice, the traditional base rather than serving it in a bowl on its own.
- Garnish with black olives and quartered hard-boiled eggs arranged on top, a classic finishing touch rather than something stirred into the sauce.
- The sauce can be made a day ahead and reheated gently, though it thickens as it sits and may need a splash of milk or broth stirred in to loosen it back up.
Ingredient swaps
- Gluten-free direction
- Replace the white bread with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the aji amarillo paste.
- Dairy-free direction
- Swap the evaporated milk for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the aji amarillo paste.
- Egg-aware direction
- Replace the Hard-boiled eggs and black olives with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the aji amarillo paste.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the aji amarillo paste.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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