Name: Creamy Peruvian Ají de Gallina: A Cozy Comfort Food Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups shredded cooked chicken (turkey or tofu can be substituted); 2-3 tablespoons ají amarillo paste (or blend yellow bell pepper with jalapeño); 1 cup evaporated milk (or whole milk mixed with a splash of cream); 2 slices white bread (or plain crackers if needed); ½ cup grated Parmesan cheese (or grated pecorino/mild cheddar); 2 pieces hard-boiled eggs (optional); a handful olives (optional)

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As I stirred the vibrant, golden sauce, the fragrant aroma of Ají de Gallina wafted through my kitchen, instantly transporting me to the heart of Peru. This creamy, comforting chicken stew combines tender, shredded chicken with a silky sauce rich in ají amarillo peppers, perfect for those cozy nights when fast food just won’t do. Not only is this Peruvian Ají de Gallina recipe a crowd-pleaser, but it’s also quick, budget-friendly, and easily adaptable with substitutions to suit any pantry. Whether you’re hosting a special dinner or just looking for a delightful weeknight meal, this dish makes homemade cooking feel effortless. Who wouldn’t want to bring a little warmth and flavor to their table? Let’s dive into the heart of this classic recipe together!

Why is Ají de Gallina So Special?

Comforting Experience: Each bite of Ají de Gallina envelops you in warmth and joy, making it the perfect dish for cozy nights.
Quick and Easy: This recipe comes together in under 30 minutes, allowing you to enjoy homemade goodness without the fuss.
Budget-Friendly: With simple ingredients like chicken and bread, you can create a meal that satisfies your cravings without breaking the bank.
Versatile Options: Feel free to swap chicken for turkey or tofu, catering to diverse dietary needs while maintaining the dish’s essence.
Delightful Presentation: The vivid sauce, garnished with eggs and olives, makes for a stunning plate that impresses any guest.
Discover more tips on how to elevate your homemade meals with budget-friendly recipes!

Peruvian Ají de Gallina Ingredients

For the Chicken:
• Chicken – The star of the dish, providing heartiness and flavor; you can substitute turkey or tofu for a different protein source.

For the Sauce:
• Ají Amarillo Paste – Adds mild heat and vibrant color; if you can’t find it, blend yellow bell pepper with a little jalapeño for a similar effect.
• Evaporated Milk – Contributes creaminess without making it heavy; whole milk mixed with a splash of cream works in a pinch.
• White Bread – Thicken the sauce and enhance richness; plain crackers or leftover rolls can serve as a great substitute if needed.
• Parmesan Cheese – Elevates the sauce with flavor and creaminess; grated pecorino or mild cheddar can work just as well.

For the Garnish:
• Olives – Adds a briny contrast and color; feel free to omit if they’re not your favorite.
• Hard-Boiled Eggs – A traditional garnish that boosts texture and appearance; skip them if you’re not keen.

Embark on your culinary adventure with this delightful Peruvian Ají de Gallina recipe, creating a cozy dish for all to enjoy!

Step‑by‑Step Instructions for Peruvian Ají de Gallina

Step 1: Prepare the Sauce
Begin by soaking a few slices of white bread in a cup of evaporated milk for about 5 minutes, until softened. Transfer the soaked bread to a blender, and add 2-3 tablespoons of ají amarillo paste and ½ cup of grated Parmesan cheese. Blend until the mixture is smooth and creamy, forming the luscious sauce that will envelop your shredded chicken.

Step 2: Cook the Chicken
In a medium saucepan, combine 2 cups of shredded cooked chicken with the prepared creamy sauce over medium heat. Stir gently and allow it to simmer for approximately 10 minutes, ensuring the chicken absorbs all the rich flavors. Keep an eye on the sauce; avoid boiling to prevent curdling and achieve the perfect texture for your Peruvian Ají de Gallina.

Step 3: Prepare the Garnishes
While the chicken simmers, slice 2 hard-boiled eggs and chop a handful of olives for garnish. These flavorful additions will enhance both the visual appeal and taste of your dish. Once the chicken is done simmering, you’ll be ready to assemble the dish with these delightful toppings.

Step 4: Serve the Dish
To plate your comforting Peruvian Ají de Gallina, serve fluffy white rice on individual plates. Generously spoon the rich chicken sauce over the rice, allowing it to cascade beautifully. Add the sliced hard-boiled eggs and a few olives on top for a burst of color and flavor. Your warm, hearty meal is ready to be savored!

Expert Tips for Peruvian Ají de Gallina

Soak Bread Properly: Ensure the bread is soaked in milk until very soft, as this will help create a smooth sauce without lumps.
Control the Heat: Keep the sauce at a low simmer after adding milk to prevent splitting; avoid boiling to maintain a creamy texture in your Peruvian Ají de Gallina.
Use Fresh Ingredients: Fresh ají amarillo paste enhances flavor significantly; if unavailable, always blend your own with the freshest yellow peppers possible.
Thicken Wisely: If your sauce is too thin, don’t add more bread; instead, let it simmer gently and reduce to thicken naturally while developing flavor.
Decide on Garnishes: Place hard-boiled eggs and olives on top just before serving for a visually appealing and authentic look; skip them if you’re not a fan.

Make Ahead Options

Preparing Peruvian Ají de Gallina in advance is a fantastic way to save time during busy weeknights! You can make the creamy sauce up to 3 days ahead by soaking the bread in evaporated milk (as per the recipe) and blending it with the ají amarillo paste and cheese. Store the sauce in an airtight container in the refrigerator to maintain its rich flavor. You can also shred the cooked chicken up to 24 hours in advance, keeping it covered in the fridge to ensure it stays moist. When you’re ready to serve, gently reheat the sauce and chicken in a saucepan, adding a splash of milk to restore the creaminess. You’ll enjoy a delicious homemade meal with minimal effort!

Variations & Substitutions for Peruvian Ají de Gallina

Feel free to explore your culinary creativity with these delightful twists and substitutions for the classic Ají de Gallina!

Turkey Substitute: Use cooked, shredded turkey instead of chicken for a delicious holiday-inspired version. It’s a great way to enjoy leftovers too!
Vegetarian Option: Swap chicken for tofu or chickpeas to make a plant-based version, ensuring you still get that hearty feel while keeping it meat-free.
Spicy Kick: Increase the amount of ají amarillo paste or add diced jalapeños to the sauce for a mouthwatering heat that elevates the dish’s flavor profile.
Creamy Vegan Sauce: Use unsweetened coconut milk and nutritional yeast instead of evaporated milk and cheese for a rich, dairy-free alternative that doesn’t compromise creaminess.
Pasta Twist: Serve the sauce over spaghetti or your favorite pasta instead of rice for a fun fusion twist. It’s a surprising yet comforting take on this classic dish!
Crispy Toppings: Add a crunchy element by garnishing with crushed tortilla chips or crispy onions. This adds exciting texture and flavor contrast to each bite.
Zesty Lime: A splash of fresh lime juice before serving can brighten up the flavors, making each bite refreshing and uplifting. It’s the perfect finishing touch!

If you’re looking for more inspiration, consider adding different sides like a crisp green salad or checking out our collection of budget-friendly recipes to complement your meal!

What to Serve with Creamy Peruvian Ají de Gallina

As you savor the comforting tones of creamy Peruvian Ají de Gallina, consider these delightful pairings that build a complete meal experience.

Fluffy White Rice: This classic foundation absorbs the rich sauce and balances the overall dish, enhancing each bite.
Crisp Green Salad: Light and refreshing, a salad with mixed greens and vinaigrette can cut through the creaminess. It adds a burst of color and freshness.
Roasted Vegetables: Vibrant, seasoned veggies maintain a crunchy texture that complements the creamy sauce beautifully, providing a contrast worth celebrating.
Quinoa: For a nutritious twist, serve with quinoa. Its nutty flavor and chewy texture beautifully elevate your meal while providing added protein.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up the delectable sauce, making every morsel a delight.
Pisco Sour: This traditional Peruvian cocktail adds a zesty finish with its blend of lime and sweetness, elevating your dining experience.
Choclo (Peruvian Corn): Large, fluffy kernels of corn provide a unique sweetness and texture, enhancing the authenticity of your meal.
Mango Sorbet: To cleanse the palate, end on a refreshing note with mango sorbet, contrasting the meal’s richness perfectly.

Storage Tips for Peruvian Ají de Gallina

Fridge: Store any leftover Peruvian Ají de Gallina in an airtight container for up to 3 days, ensuring the creamy sauce remains fresh and delicious.

Freezer: To freeze, portion the sauce in airtight freezer bags, removing excess air. It can be stored for up to 1 month—perfect for those busy days!

Reheating: When ready to enjoy, thaw the sauce overnight in the fridge. Gently reheat in a saucepan over low heat, stirring in a splash of milk for optimal creaminess.

Make-Ahead: Prepare the sauce in advance and keep it refrigerated for quick meals during the week, making homemade comfort food easy and accessible.

Peruvian Ají de Gallina Recipe FAQs

How do I choose the right ají amarillo paste?
Absolutely! Look for ají amarillo paste in Latin markets or specialty grocery stores. It should have a bright yellow color and a slightly sweet aroma. If you decide to blend it yourself, using fresh ají amarillo peppers is ideal; simply blend them with a bit of water until smooth. If you can’t find the peppers or paste, using yellow bell pepper with a small jalapeño can create a great alternative.

What is the best way to store leftovers?
Very! Store any leftover Peruvian Ají de Gallina in an airtight container in the fridge for up to 3 days. Make sure it’s cooled to room temperature before transferring it to prevent condensation from forming, which can affect texture.

Can I freeze Peruvian Ají de Gallina? How?
Absolutely! This dish freezes well. Allow the sauce to cool completely, then portion it into airtight freezer bags—removing excess air—and lay them flat in your freezer, where it can last for up to 1 month. When you’re ready to enjoy, thaw it overnight in the fridge before reheating. Gently warm in a saucepan over low heat, stirring in a splash of milk to maintain that creamy texture.

What should I do if my sauce is too thin?
No problem! If the sauce turns out too thin, don’t fret. Instead of adding more bread, continue to simmer it gently on low heat. As the sauce reduces, it will thicken naturally while intensifying flavors. For a quicker fix, you can blend a small amount of cooked potatoes, which will add creaminess and body without altering the flavor significantly.

Is Ají de Gallina safe for my pet?
Not really. While the ingredients in Peruvian Ají de Gallina are safe for humans, it contains milk and spices that may not be suitable for pets. Avoid feeding your furry friends this dish, especially because of the ají amarillo, which can be too spicy for them. Always consult your vet if you’re unsure about specific ingredients.

Can I adjust the heat level in the recipe?
Very! You can easily adjust the spiciness by varying the amount of ají amarillo paste you use. For less heat, start with a smaller amount, taste, and add more to achieve your preferred heat level. Feel free to experiment based on your taste preferences!