There’s nothing quite like the soul-soothing comfort of a hearty stew, and Ají de Gallina is no exception. This traditional Peruvian chicken dish has warmed the hearts and bellies of families for generations, wrapping you in a creamy embrace with its rich flavors and spices. As the enticing aroma of garlic and ají amarillo fills your kitchen, you’ll find yourself transported to the vibrant streets of Lima, where food is a celebration of life.
Whether it’s a chilly evening or just a day you need a little extra love, Ají de Gallina is the dish that brightens any moment. Its finely shredded chicken mingles effortlessly with a smooth, velvety sauce, making it perfect for serving over fluffy white rice or alongside tender boiled potatoes. Plus, it’s gluten-free friendly, allowing everyone to enjoy this delightful staple. So, gather your ingredients and let’s dive into the wonderful world of Ají de Gallina, where comfort food reigns supreme!
Why is Ají de Gallina so beloved?
Comfort Food at Its Finest: As a traditional Peruvian dish, Ají de Gallina offers a warm, creamy hug with every bite.
Bold Flavors: The unique combination of ají amarillo and spices creates an unforgettable taste experience.
Simple to Make: With straightforward steps, you can whip up this dish even on busy weeknights.
Crowd-Pleasing Meal: Perfect for family gatherings, this dish is bound to impress even the pickiest eaters.
Versatile Options: Easily substitute ingredients to tailor it to your dietary needs.
Make-Ahead Wonder: Ideal for meal prep, enjoy rich flavors even days later!
Ají de Gallina Ingredients
• This comforting dish requires just a handful of ingredients to create a rich and flavorful experience.
For the Stew
- Chicken – Bone-in chicken breast makes for tender, juicy pieces. Note: You can substitute with boneless, skinless chicken for a quicker prep!
- Carrots – 3, peeled and roughly chopped. Purpose: Adds sweetness and color to the stew. Note: Feel free to leave this out if you prefer.
- Celery – 2 sticks, trimmed and chopped. Purpose: Provides an aromatic base for the sauce. Note: Can be omitted if unavailable.
- White Onion – 1/2, peeled and roughly chopped. Purpose: Essential for enhancing the flavor profile.
For the Sauce
- Ají Amarillos – 2, peeled and deveined. Purpose: This signature spice contributes heat and vibrant flavor. Note: In a pinch, use jalapeño or habanero.
- Salt – To taste. Purpose: Enhances and balances all the flavors in the dish.
- Ground Turmeric – 1/2 teaspoon. Purpose: Adds an earthy tone and attractive color to the sauce.
- Ground Cumin – 1/2 teaspoon. Purpose: This aromatic spice beautifully complements the chicken.
- Black Pepper – A few rounds. Purpose: Adds a hint of heat to the overall flavor.
- Garlic Cloves – 3, finely minced. Purpose: Infuses a rich, intense flavor throughout the stew.
- Aji Amarillo Paste – 2 teaspoons. Purpose: Provides concentrated flavor and depth.
- Toast – 2 pieces, cubed. Purpose: Acts as a thickening agent for the sauce. Note: Use gluten-free bread if necessary.
- Evaporated Milk – 1 (12-ounce) can. Purpose: Gives the sauce its signature creaminess.
- Chicken Broth – 1/2 cup (preferably homemade). Purpose: Acts as the liquid base for the sauce, enhancing flavor.
For Serving
- White Rice – Essential for soaking up that delicious stew. Note: Serve warm alongside Ají de Gallina.
- Boiled Potato – 1, sliced, for serving. Purpose: Complements the dish perfectly.
- Boiled Egg – 1, quartered, for garnish. Purpose: A traditional touch for presentation.
- Peruvian Black Olives – 2-3, for garnish. Note: Kalamata olives can serve as a substitute if needed.
Let the delightful process of cooking Ají de Gallina begin!
How to Make Ají de Gallina
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Prepare the Chicken: In a saucepan, add chicken, carrots, and celery, then cover with water. Bring to a boil and cook for about 15 minutes, ensuring the chicken is tender. Reserve the broth after cooking.
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Shred the Chicken: Once slightly cooled, remove the chicken from the pan and shred it into bite-sized pieces, ensuring all the juicy goodness is saved for the stew.
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Make the Sauce: In a large skillet, heat avocado oil over medium heat and sauté the onion and ají amarillo until softened, about 5 minutes. Stir in turmeric, cumin, salt, and pepper, cooking for an additional 2-3 minutes.
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Combine Ingredients: Add the minced garlic, ají amarillo paste, cubed toast, evaporated milk, and reserved broth to the skillet. Simmer for 5 minutes, letting the flavors meld together beautifully.
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Blend Sauce: After simmering, use an immersion blender to blend the sauce until smooth. Adjust the salt for the perfect flavor balance, ensuring it’s just right for your taste buds.
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Finish the Dish: Gently fold the shredded chicken back into the sauce, heating through for about 2 minutes until everything is warmed up and coated in that delicious sauce.
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Serve: Plate fluffy white rice and the sliced boiled potato, then ladle the creamy ají de gallina over both. Garnish with quartered boiled eggs and a few Peruvian black olives for that authentic touch.
Optional: A sprinkle of freshly chopped parsley enhances the presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Ají de Gallina?
Indulge in a complete Peruvian feast by pairing delightful sides and drinks that complement the rich flavors of this beloved stew.
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Fluffy White Rice: The classic base for Ají de Gallina, white rice absorbs the creamy sauce beautifully, making each bite heavenly.
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Boiled Potatoes: Sliced and tender, boiled potatoes add heartiness and balance to the meal, creating a cozy dining experience.
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Chicha Morada: This sweet and fruity Peruvian beverage made from purple corn enhances the meal’s flavors while offering a refreshing contrast to the spice.
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Avocado Salad: A light salad with ripe avocado, lime, and cilantro brings a fresh contrast, balancing the richness of the stew.
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Corn on the Cob: Grilled or boiled corn adds a touch of sweetness and a delightful crunch to your plate, making for a fun side dish.
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Peruvian Tamales: For a cultural touch, serve tamales alongside the stew. Their spiced flavor and soft texture make for a delightful pairing.
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Crispy Plantains: Fried sweet plantains provide a contrast in both texture and sweetness, perfectly complementing the creamy sauce.
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Lime Wedges: A squeeze of fresh lime over your dish elevates the flavors and adds brightness, enhancing the comfort food experience.
How to Store and Freeze Ají de Gallina
Fridge: Store any leftover Ají de Gallina in an airtight container for up to 3 days. This dish tastes even better the next day as the flavors meld together beautifully.
Freezer: For longer storage, you can freeze the Ají de Gallina in an airtight container for up to 3 months. Just ensure it’s completely cooled before sealing to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently in a saucepan over low-medium heat, adding a splash of chicken broth or milk if it seems too thick.
Make-Ahead Tip: Feel free to prepare the dish in advance minus the rice. This way, you can enjoy easy, comforting meals without the fuss on busy nights.
Make Ahead Options
These Ají de Gallina are perfect for busy home cooks looking to streamline their meal prep! You can prepare the sauce and shredded chicken up to 3 days in advance; just store the sauce in an airtight container in the fridge to maintain its creamy texture. When you’re ready to serve, simply reheat the sauce in a skillet, adding the shredded chicken until warmed through, which takes just a couple of minutes. For an even easier option, you can make the entire dish and refrigerate it for up to 24 hours before serving. Just remember to cook your rice and prepare your sides fresh for that delightful, comforting experience every time!
Ají de Gallina Variations
Explore delightful twists on this classic Peruvian dish that will surely elevate your home-cooked experience!
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Turkey: Substitute shredded chicken with turkey for a hearty post-holiday meal that uses leftovers creatively.
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Coconut Milk: Swap evaporated milk for coconut milk to create a luscious vegan version, packed with tropical flavor.
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Nuts: Add chopped walnuts or pecans to the garnish for an unexpected crunch that complements the creamy sauce nicely.
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Spice It Up: Toss in some cayenne pepper or crushed red pepper flakes for an extra kick that elevates the spice factor.
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Veggie Boost: Incorporate chopped bell peppers or peas into the stew for added color and nutrients—great for a colorful presentation!
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Quinoa: Serve the stew over fluffy quinoa instead of rice for a protein-packed alternative that’s equally satisfying.
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Cilantro Lime: For a refreshing twist, sprinkle fresh cilantro and a squeeze of lime over the finished dish right before serving.
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Mushrooms: Sauté some cremini or shiitake mushrooms along with the onions for an earthy flavor that enhances the depth of the sauce.
Expert Tips for Ají de Gallina
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Taste as You Go: Always taste the sauce after blending to ensure it’s seasoned perfectly; adjust as needed for the best Ají de Gallina experience.
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Use Fresh Ingredients: Fresh garlic, ají amarillos, and spices will give your stew a vibrant flavor that’s truly delightful, enhancing the overall taste.
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Cook Thoroughly: Ensuring your chicken is fully cooked is key; use a meat thermometer to check it has reached at least 165°F for optimal safety.
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Let It Simmer: Allow the chicken to simmer in homemade broth, if possible, for a richer flavor that elevates your Ají de Gallina to another level.
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Blend Options: An immersion blender makes blending easier by allowing you to mix directly in the skillet, saving time and minimizing cleanup.
Ají de Gallina Recipe FAQs
What type of chicken is best for Ají de Gallina?
Absolutely! I recommend using bone-in chicken breasts for their juicy flavor and tender texture. However, if you prefer a quicker option, boneless, skinless chicken or thighs work perfectly as well!
How should I store leftover Ají de Gallina?
Store any leftover Ají de Gallina in an airtight container in the fridge for up to 3 days. This dish often tastes even better the next day as the flavors have time to meld together beautifully.
Can I freeze Ají de Gallina?
Yes, indeed! You can freeze Ají de Gallina in an airtight container for up to 3 months. Just let it cool completely before sealing to prevent freezer burn, and be sure to label it for easy identification!
What should I do if my sauce is too thick?
No worries! If the sauce seems too thick, simply add a splash of chicken broth or evaporated milk while gently reheating it. Stir frequently until you reach your desired consistency—a smooth, creamy sauce is the goal!
Is Ají de Gallina gluten-free?
Very! You can make this dish gluten-free by using gluten-free bread for the cubed toast. It’ll provide the same thickening effect without compromising flavor, making it safe for those with gluten sensitivities.
What should I serve with Ají de Gallina?
The traditional pairing is fluffy white rice and sliced boiled potatoes for a delightful balance of textures and tastes. It’s a meal that’s sure to bring everyone together and satisfy the heartiest appetites!
Creamy Ají de Gallina: Your New Favorite Comfort Food
Ingredients
Equipment
Method
- Prepare the Chicken: In a saucepan, add chicken, carrots, and celery, then cover with water. Bring to a boil and cook for about 15 minutes, ensuring the chicken is tender. Reserve the broth after cooking.
- Shred the Chicken: Once slightly cooled, remove the chicken from the pan and shred it into bite-sized pieces, ensuring all the juicy goodness is saved for the stew.
- Make the Sauce: In a large skillet, heat avocado oil over medium heat and sauté the onion and ají amarillo until softened, about 5 minutes. Stir in turmeric, cumin, salt, and pepper, cooking for an additional 2-3 minutes.
- Combine Ingredients: Add the minced garlic, ají amarillo paste, cubed toast, evaporated milk, and reserved broth to the skillet. Simmer for 5 minutes, letting the flavors meld together beautifully.
- Blend Sauce: After simmering, use an immersion blender to blend the sauce until smooth. Adjust the salt for the perfect flavor balance.
- Finish the Dish: Gently fold the shredded chicken back into the sauce, heating through for about 2 minutes until everything is warmed up and coated in that delicious sauce.
- Serve: Plate fluffy white rice and the sliced boiled potato, then ladle the creamy ají de gallina over both. Garnish with quartered boiled eggs and a few Peruvian black olives for that authentic touch.