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Get the Cookbook — $9.99 →Peruvian Yellow Chicken, or Aji de Gallina, is shredded chicken in a creamy, mildly spicy yellow sauce made from Peruvian aji amarillo peppers. The dish traces back to colonial Peru, adapted from the Spanish "gallina en pepitoria." The name is a clue to its history: "gallina" means hen, because it was traditionally made with stewing hens rather than young chickens. Today it's a fixture of criollo cuisine, the creole cooking tradition that blends Indigenous and Spanish influences across Peru.
I first discovered aji de gallina during a cooking class in Lima with my friend Alex. Lima turned out to be one of the most surprising foodie cities I've ever visited. The local markets had the greatest variety of fruits and vegetables I'd seen anywhere, and we quickly gained a new appreciation for maracuya (passionfruit), pisco sours, and fresh ceviche. But it was the aji de gallina that stopped me in my tracks. That bright yellow pepper sauce was unlike anything I'd tasted before: creamy, fruity, and with a slow-building heat that made me want to figure out every ingredient on the spot. I'll admit I was a little apprehensive when I learned that "gallina" means hen (traditionally an old stewing hen), but I soon learned that regular chicken works just as well. I've been recreating this dish at home ever since, and after a trip to Cusco and countless batches, this is the version I keep coming back to.
Want to Build Your Own Aji de Gallina Kit?
The secret to this dish isn’t the chicken-it’s the peppers. You cannot swap these for jalapeños! Here are the authentic pantry staples we used to ship in our boxes to get that true Lima flavor.
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🌶️ Inca’s Food Aji Amarillo Paste
The non-negotiable: This is the “Yellow Pepper” base that gives the sauce its vibrant color and unique fruity heat. Do not use powder; you need the paste for the creamy texture. -
🫒 Peruvian Botija Olives (Pitted)
The contrast: These purple olives are meatier and less vinegary than Greek Kalamata olives. They provide the essential salty bite to cut through the rich creamy sauce. -
🥜 Raw Walnuts (Halves & Pieces)
The thickener: Traditionally, this sauce is thickened with ground walnuts, not flour. Using raw, unsalted walnuts ensures the sauce stays savory, not bitter. -
🥤 Inca Kola (Golden Cola)
The pairing: If you want the full experience, serve this with Peru’s national soda. It tastes like bubblegum and lemon verbena-it sounds weird, but it works perfectly with the spicy chicken. - 🪨 Granite Mortar and Pestle, 8 inch
For the aji: Peruvian cooking leans on pastes, and grinding the chillies yourself gives a colour and heat that jarred paste alone never quite reaches.
Peruvian Yellow Chicken is believed to have been created by Spanish colonialists, who brought ingredients like chicken, walnuts, and peppers to Peru. Over time, Peruvian cooks made the dish their own, and it became Aji de Gallina. It's often served at celebrations and special occasions. I love how flexible it is: try it with turkey, or with mushrooms or jackfruit for a vegetarian version. Fun fact: Peru has over 4,000 native potato varieties, more than any other country, so the boiled potato side is no afterthought.
Jump to:
- What is Aji Amarillo?
- What ingredients do you need for Peruvian yellow chicken?
- What is the yellow sauce served with Peruvian chicken?
- How to make aji de gallina
- More about aji de gallina
- Dietary substitutions
- Variations
- What equipment do you need for aji de gallina?
- Is Peruvian yellow chicken healthy?
- How do you store leftover aji de gallina?
- Frequently Asked Questions About Aji de Gallina
- More South American recipes
- More chicken recipes from around the world
- Peruvian Yellow Chicken Recipe
What is Aji Amarillo?
Aji amarillo is a yellow chili pepper native to Peru, and it shows up all over Peruvian cuisine. The name “aji amarillo” translates to “yellow pepper” in Spanish, after the pepper’s bright yellow color. Aji amarillo peppers have a medium level of heat, ranging from 30,000 to 50,000 on the Scoville Scale, and a fruity, slightly sweet flavor. Aji amarillo is one of Peru’s holy trinity of chilies, alongside aji panca and rocoto. Together they form the backbone of Peruvian cooking. They are often used to make a variety of Peruvian sauces, including the popular Peruvian yellow sauce, also known as salsa a la huancaína.
What ingredients do you need for Peruvian yellow chicken?
The star of this Peruvian yellow chicken dish is the Peruvian Aji Amarillo (yellow pepper). The sauce is blended aji amarillo, walnuts, milk, and cheese. Here's what you'll need:
- Shredded chicken
- Aji amarillo paste or fresh peppers
- Walnuts
- Evaporated milk
- Parmesan cheese
- Onions and garlic
- Long-grain rice
- Chicken broth
- Olives (botija or kalamata)
- Olive oil
- Optional: Boiled potatoes and hard-boiled eggs
- Sea salt and pepper
- Feta cheese can be used to enhance the creaminess of the sauce.
- Lime juice can be added to enhance the flavor of the sauce.
See recipe card for quantities.
What is the yellow sauce served with Peruvian chicken?
The sauce is the whole dish, and it now has its own page with the full recipe card, storage notes, and the huancaina variation: Peruvian Yellow Sauce (Aji Amarillo Sauce). Blend it first, then come back here and stir in the chicken.
How to make aji de gallina
- Step 1: Shred 2 cups of rotisserie or boiled chicken.
- Step 2: Finely chop half an onion and mince three cloves of garlic.
- Step 3: Cook the rice by sautéing garlic in olive oil, adding the rice, and then chicken broth. Let it simmer while you continue with the recipe.
- Step 4: In a blender, puree evaporated milk, aji amarillo peppers, walnuts, and cheese until smooth.
Hint: For a creamy texture, blend the sauce ingredients in a food processor until completely smooth. Adjust the spice level by adding more or less aji amarillo.
More about aji de gallina
- Special Occasions: Peruvian families often serve aji de gallina at celebrations and special occasions.
- Lima Origins: The dish originated in Lima and is a popular lunch option in restaurants throughout the city.
- Aji Amarillo Pepper: This key ingredient is native to Peru, with a medium level of heat and a fruity, slightly sweet flavor.
- Alternative Meats: In addition to chicken, cooks can also use beef or turkey.
- Serving Suggestions: Often served with boiled potatoes, white rice, slices of hard-boiled egg, and black olives.
- Beverage Pairing: Enjoy with a cold glass of chicha morada, a traditional beverage made from purple corn.
Traditional vs. Quick: Which Method Should You Use?
The traditional aji de gallina technique involves three steps that take longer but build deeper flavor. If you have time on a weekend, the difference is worth it.
Poach the chicken from scratch. Using bone-in, skin-on chicken in water with aromatics (celery, carrot, onion, bay leaf) creates a rich stock that becomes part of the sauce. This adds about 40 minutes but gives you noticeably more flavor than starting with rotisserie chicken.
Thicken with bread, not nuts. The classic Lima version soaks stale white bread or saltine crackers in evaporated milk, then blends that mixture into the sauce. This creates a smoother, silkier texture than walnuts - closer to what you’d get at a restaurant in Barranco or San Isidro.
Use aji panca alongside aji amarillo. Many Peruvian home cooks add a tablespoon of aji panca paste (a dried, smoky Peruvian pepper) to deepen the color and add a subtle sweetness. It's not essential, but it's worth adding if you can find it.
My recipe uses the quick method (rotisserie chicken, walnut thickener, aji amarillo only) because it gets dinner on the table in 35 minutes. If you have a lazy Sunday, try the traditional approach.
How to Choose the Right Aji Amarillo
Not all aji amarillo products are the same, and picking the right one matters more than any other decision in this recipe.
Aji amarillo paste (recommended): This is what I use. It comes in a jar, already blended into a smooth paste. Inca’s Food is the brand I keep in my pantry - it has a balanced heat with that signature fruity sweetness. One jar lasts through 4-5 batches. Start with 3 tablespoons and taste before adding more.
Frozen aji amarillo peppers: If you live near a Latin grocery store with a good frozen section, you may find whole frozen aji amarillo peppers. These need to be seeded, deveined, and blended with a little oil before using. They give you the freshest flavor but require more prep work.
Aji amarillo powder: I’d avoid this for aji de gallina. The powder doesn’t dissolve into the creamy texture that the paste provides, and the flavor is more one-dimensional. Save the powder for dry rubs and marinades.
Fresh aji amarillo peppers: Nearly impossible to find in the US unless you grow them yourself or live near a specialty Peruvian market. If you do find them, use 4-5 peppers, seeded and blended, in place of 3 tablespoons of paste.
One important note on heat level: jarred aji amarillo paste varies significantly between brands. Some (like the Dona Isabel brand) are noticeably spicier than others. Always taste a small amount straight from the jar before you commit to a quantity. You can always add more, but you can’t take it out.
Dietary substitutions
If you need to adjust the recipe to fit certain dietary needs, here are some substitutions:
- Dairy-Free: Use coconut milk instead of evaporated milk and omit the cheese.
- Nut-Free: Replace walnuts with sunflower seeds or omit them entirely.
- Vegetarian: Substitute the chicken with shredded jackfruit or mushrooms.
Variations
Customize your Peruvian Yellow Chicken with these variations:
- Spicy: Add extra aji amarillo or incorporate chili flakes to increase the heat.
- Deluxe: Garnish with toasted walnuts and fresh herbs.
- Kid-Friendly: Reduce the spice level and serve with a side of sweet corn or fried plantains.
- Cheese Alternative: Use queso fresco instead of Parmesan cheese.
What equipment do you need for aji de gallina?
Here's what you'll need for the recipe:
– Vitamix or blender, food processor
– Can opener
– Cookware set
– Chef’s knife
– Garlic press
– Liquid measuring cup
I recommend using a high-powered blender like a Vitamix or a food processor to achieve a smooth sauce. Check out my kitchen essentials to purchase the equipment or view my top choices for equipment in the links above.
Is Peruvian yellow chicken healthy?
Aji amarillo peppers contain vitamins A and C, potassium, and fiber, along with antioxidants. The sauce in this recipe gets its creaminess from evaporated milk, walnuts, and Parmesan, so it's on the rich side.
How do you store leftover aji de gallina?
Store any Peruvian yellow chicken leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if the sauce has thickened. This dish can be frozen for up to one month. Thaw overnight in the refrigerator before reheating. The aji amarillo sauce recipe can be stored in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions About Aji de Gallina
Peruvian yellow sauce, used in aji de gallina, is made from aji amarillo peppers, walnuts, milk, and cheese blended together to create a creamy, spicy flavor. Freshly ground black pepper is an essential seasoning that enhances the overall taste of the sauce.
Aji de gallina is made of shredded chicken cooked in a creamy sauce of aji amarillo peppers, walnuts, milk, and cheese. It’s typically served with boiled potatoes, white rice, and garnished with hard-boiled eggs and black olives.
Peruvian chicken dishes like aji de gallina are known for their unique blend of spices and ingredients like aji amarillo peppers, which provide a balance of heat and sweetness. The use of fresh, high-quality ingredients and traditional cooking techniques contribute to their exceptional flavor.
The vibrant yellow sauce you often see in Peruvian restaurants is typically made from the ají amarillo pepper-a cornerstone of Peruvian cuisine. Here's what you need to know:
Signature Ingredient:
The ají amarillo is a bright yellow chili pepper known for its moderate heat and fruity flavor. Its distinctive color and taste make it a favorite in many traditional Peruvian dishes.
Versatile Applications:
Depending on the dish, the yellow sauce can take different forms:
Huancaína Sauce: A creamy, cheese-based sauce made by blending ají amarillo with queso fresco, evaporated milk, garlic, and sometimes crackers or bread. This sauce is famously served over boiled potatoes in the dish Papa a la Huancaína.
Tangy Condiment: In other recipes, ají amarillo is mixed with ingredients like mayonnaise, lime juice, and garlic to create a zesty sauce that pairs well with grilled meats, ceviche, and more.
Why It's Special:
The ají amarillo's unique balance of heat and fruity notes not only gives the sauce its eye-catching color but also adds depth and a signature flavor that defines much of Peruvian cuisine.
By incorporating the ají amarillo, Peruvian chefs create sauces that are both visually stunning and bursting with flavor-making them an essential part of the country's culinary identity.
Aji de gallina has a creamy, mildly spicy, and slightly nutty flavor. The aji amarillo paste gives it a fruity heat (about 30,000-50,000 Scoville units), while the bread-thickened sauce, walnuts, and Parmesan add richness. It's comforting rather than fiery - similar in warmth to a mild yellow curry.
Aji de gallina is a shredded chicken stew in a creamy yellow pepper sauce, typically served over rice. Pollo a la Brasa is Peruvian rotisserie chicken - whole birds marinated in soy sauce, cumin, and garlic, then spit-roasted over charcoal. They're Peru's two most iconic chicken dishes but completely different preparations.
If you can't find aji amarillo paste, mix 2 tablespoons of yellow mustard with 1 tablespoon of habanero hot sauce and ½ teaspoon of turmeric for color. It won't be identical - aji amarillo has a unique fruity flavor - but it gets you close. Jarred aji amarillo paste (like Doña Isabel brand) is available on Amazon and lasts months in the fridge once opened.
Yes - aji de gallina actually improves overnight as the flavors meld. Store the sauce and chicken together in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of chicken broth to thin the sauce. Cook the rice fresh when serving.
More South American recipes
Looking for other recipes like this? Try these:
Peruvian green sauce: Another popular Peruvian condiment. Try it on meatballs or roasted chicken.
More chicken recipes from around the world
More Latin American favorites: For another taste of South America, try my Argentine empanadas with sofrito. If you love bold Latin flavors, try my birria tacos. Want something lighter? My Mediterranean bowl uses the same grain-bowl technique with completely different flavors.
Peruvian Yellow Chicken Recipe
Equipment
- 1 Vitamix (or blender)
Ingredients
- 3-5 tablespoon Aji amarillo paste (Peruvian yellow pepper paste)
- 1.5 cups Long grain rice
- 13 oz Evaporated milk
- 2 cups Chicken broth
- ½ cup Parmesan cheese (shredded or grated)
- ⅓ cup Walnuts
- ¼ cup Kalamata olives (or botija or olives)
- ½ Onion (chopped)
- 3 cloves Garlic (minced)
- 3 tablespoon Olive oil
Optional:
- 1-2 Potatoes (boiled and sliced)
- Sea salt (add to taste)
- Black pepper (add to taste)
Drink Pairings (optional):
Instructions
Prep Ingredients:
- Shred 2 cups of rotisserie or boiled chicken.2 cups Chicken
- Finely chop half of a medium onion (about ½ cup) and mince the garlic.½ Onion, 3 cloves Garlic
- Open the can of evaporated milk.13 oz Evaporated milk
- Rinse and drain the long-grain rice in a fine sieve or bowl. Tip: you can poke tiny holes and run water though the rice bag until clear.1.5 cups Long grain rice
- (Optional) if adding, boil eggs and potatoes for 15-20 minutes.1-2 Potatoes, 2-4 Eggs
Cook the Rice:
- Warm 2 Tbsp. olive oil in a saucepan on medium heat. Add half the minced garlic and fry for a few seconds until brown.3 tbsp Olive oil
- Add the wet long-grain rice to the pan and stir to mix with the garlic.
- Add 2 cups of chicken broth. Stir well.2 cups Chicken broth
- Bring the rice to a boil then turn down the heat to low, cover, and simmer for 15-20 minutes.
- Continue with the recipe while the rice cooks…
Puree the Sauce Base:
- Pour the evaporated milk, 3-5 Tbsp. of aji amarillo (depending on your preferred spice level), and most of the walnuts into a blender. Puree until smooth.⅓ cup Walnuts, 3-5 tbsp Aji amarillo paste
Cook the Aji de Gallina:
- Warm 1 Tbsp. olive oil in a large saucepan over medium. Add chopped onion and cook 3-5 minutes until translucent.
- Add chicken and pureed sauce from step 3. Stir until heated.
- Add the parmesan cheese and a little water, if needed, to keep the sauce from getting too thick.½ cup Parmesan cheese
- Season with salt and pepper and simmer for another 5 minutes.Sea salt, Black pepper
Check the Rice:
- Turn off the heat, uncover, and fluff the rice with a fork.
Plate & Enjoy!
- Serve garnished with olives and remaining walnuts.¼ cup Kalamata olives
- (Optional) serve with sliced hard-boiled eggs and potatoes.
- Enhance your experience with a Peruvian music playlist (takeoutkit.com/playlists).
- Enjoy your meal! "¡Buen provecho!"
Video
Some of these ingredients are hard to find at a regular grocery store, so I've linked the specialty ones on Amazon. For more, check out my other South American recipes.
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