Peruvian Yellow Chicken, or Aji de Gallina, is a dish that beautifully marries shredded chicken with a creamy, mildly spicy yellow sauce made from Peruvian aji amarillo peppers. This recipe brings together the rich culinary traditions of Peru, offering a taste that’s both exotic and comfortingly familiar.
Peruvian Yellow Chicken is a dish believed to have been created by Spanish colonialists. They brought ingredients like chicken, walnuts, and peppers to Peru. Over time, Peruvian cooks adapted these ingredients, creating their own unique version of the dish known as Aji de Gallina. It’s often served at celebrations and special occasions, making it a cherished part of Peruvian culture. I love the versatility of this dish – try it with turkey or even mushrooms or jackfruit for a vegetarian version.
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Peruvian Yellow Chicken Ingredients
The star of this Peruvian yellow chicken dish is the Peruvian Aji Amarillo (yellow pepper), a type of chili pepper native to Peru. It has a medium level of heat and a fruity, slightly sweet flavor. The yellow sauce typically includes blended aji amarillo peppers, walnuts, milk, and cheese, creating a creamy, spicy flavor. Here’s what you’ll need (quantities are in the recipe card):
- 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
See recipe card for quantities.
Peruvian Yellow Chicken Instructions
- 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: To ensure a creamy texture, blend the sauce ingredients until completely smooth. Adjust the spice level by adding more or less aji amarillo.
Fun Facts about Peruvian Yellow Chicken
- 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.
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 for an elevated presentation.
- Kid-Friendly: Reduce the spice level and serve with a side of sweet corn or fried plantains.
Peruvian Yellow Chicken Equipment
Equipment can have a big impact on how a recipe turns out. Here’s what you’ll need for the recipe:
– Vitamix or blender
– Can opener
– Cookware set
– Chef’s knife
– Garlic press
– Liquid measuring cup
– Measuring spoons
I recommend using a high-powered blender like a Vitamix 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.
Storage
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.
Top Tip
To make the perfect aji de gallina, start with high-quality ingredients. Use fresh aji amarillo peppers if possible, but you can substitute with aji amarillo paste if fresh peppers are unavailable. See the recipe card for links to specialty ingredients.
FAQ
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.
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.
Other South American Recipes
Looking for other recipes like this? Try these:
Other Chicken Recipes
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 Olives (botija or kalamata)
- ½ Onion (chopped)
- 3 cloves Garlic (minced)
- 3 tablespoon Olive oil
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 tablespoon 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 tablespoon 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, 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 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
We hope you enjoy making and eating this delicious Peruvian yellow chicken as much as we do. When you get a chance to try this recipe, we would love to hear about your results in the comments below. Some of these ingredients may be difficult to find in your local grocery store, so we have added a few helpful links to specialty Amazon products. Also, make sure to check out our other South American recipes.
Rachael says
Really simple and easy recipe. I love that you can dress it up with walnuts, olives, potatoes and eggs or just do the basics of chicken and rice. Yummy recipe!