South American 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. Ají de Gallina
Shredded chicken folded into a velvety, golden sauce of ají amarillo, walnuts, and bread — Peru's beloved comfort stew is creamy, mildly spicy, and deeply warming.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Poach the chicken: Boil the chicken breasts in salted water until cooked through (about 20 mins). Reserve 1 cup of the broth. Shred the chicken when cool.
- 2
Prepare the thickener: Soak the crustless white bread in the evaporated milk until completely softened, then blend it with the walnuts until smooth.
- 3
Build the flavor base: In a large pan, sauté the minced onion and garlic until translucent. Stir in the aji amarillo paste and cook for 2 minutes until fragrant.
- 4
Make the sauce: Pour the bread-milk mixture into the pan. Stir constantly over medium heat until the sauce thickens and begins to bubble.
- 5
Combine: Fold the shredded chicken into the bright yellow sauce. If the mixture is too thick, thin it with the reserved chicken broth until you reach a creamy, stew-like consistency.
- 6
Serve: Serve hot over steamed white rice, garnished with sliced hard-boiled eggs and black olives.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many 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 serving405
Calories
36 g
Protein
23 g
Carbs
19 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 creamy Peruvian comfort dish of shredded chicken simmered in a golden sauce thickened with bread and walnuts and colored by aji amarillo chile. It descends from a Spanish almond-thickened dish that Peruvian cooks reinvented with local chiles and nuts, and it remains a beloved home and holiday staple. The sauce's gentle warmth and velvety texture are its signature.
Listahan note
This version builds the sauce on a proper aji amarillo and onion base and thickens it with soaked bread for the classic silky body, keeping the heat warm and gentle rather than sharp.
Technique cues
- Soak the bread in milk and blend it in to thicken the sauce smoothly; this gives the velvety body without any starchy roux.
- Bloom the aji amarillo in the sauteed onion before adding liquid so its fruity flavor deepens instead of tasting raw.
- Poach the chicken gently and shred it into long strands so it stays moist and folds into the sauce rather than seizing up.
Kitchen flow
- Parallel prep
- Poach and shred the chicken first, reserving the broth, while the bread soaks and the onion-chile base cooks.
- Make-ahead
- The sauce and chicken can be made a day ahead and reheated; the flavor deepens, and it loosens with a splash of broth.
- Leftover move
- Spoon leftovers over fresh rice or into a baked potato; thin with broth for a creamy chicken soup.
- Cleanup rhythm
- Blend the sauce in one go to limit cleanup, and soak the blender right after so the nuts and bread rinse off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken breast or thighs
the shredded protein
Purpose: Poached, shredded chicken folds into the sauce and carries its flavor throughout.
Handling: Poach gently, then shred into fine strands and reserve the broth for the sauce.
Adaptation: Leftover rotisserie chicken speeds it up; shredded turkey works too.
aji amarillo paste
the golden chile base
Purpose: Aji amarillo gives the dish its signature sunny color and warm, fruity heat.
Handling: Saute with the onion to bloom its flavor before building the sauce.
Adaptation: A blend of yellow bell pepper and a mild chile approximates the color and gentle heat.
white bread soaked in milk
the traditional thickener
Purpose: Soaked bread blended into the sauce gives aji de gallina its velvety, spoon-coating body.
Handling: Soak in milk until soft, then blend with the aromatics.
Adaptation: Soaked gluten-free bread or a little cooked rice can thicken it without wheat.
walnuts
the richness and depth
Purpose: Ground walnuts add nutty richness and help thicken the sauce in the traditional way.
Handling: Toast lightly and blend into the sauce.
Adaptation: Pecans work similarly; for a nut-free version, increase the bread and add a little grated cheese.
parmesan or aged cheese
the savory finishing note
Purpose: A little hard cheese stirred in deepens the sauce's savory richness.
Handling: Grate and stir in at the end off the heat.
Adaptation: Leave it out for a dairy-light sauce, leaning on the walnuts for body.
Technique notes
- Adjust the sauce consistency at the end with reserved poaching broth; it should coat a spoon but still pour.
- Taste and balance the heat carefully; aji de gallina is meant to be gently warm, not fiery.
- Garnish the classic way with boiled potato, a black olive, and a slice of hard-boiled egg for the traditional plate.
Ingredient swaps
- Nut-free direction
- Skip the walnuts and lean on extra soaked bread plus a little cheese for the same creamy body.
- Gluten-free direction
- Thicken with soaked gluten-free bread or cooked rice blended into the sauce.
- Weeknight shortcut
- Use rotisserie chicken and aji amarillo paste to get a pot of sauce going in under thirty minutes.
Serve alongside
- Steamed white rice
- Boiled yellow potatoes
- Black olives and hard-boiled egg
- Simple green salad
- Chicha morada
- Crisp white wine
- Inca Kola
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Aji de gallina keeps in the fridge for up to four days and the flavors deepen overnight. Reheat gently with a splash of broth or milk to loosen the sauce, which thickens as it cools. It freezes for up to two months; thaw and rewarm slowly, whisking to bring the sauce back together.
Equipment
- Blender
- Heavy saucepan
- Two forks for shredding
- Wooden spoon
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Plan it in Listahan
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