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Peruvian Chicken Recipe (Aji de Gallina)
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Peruvian Creamy Pepper Chicken (Aji de Gallina) Recipe

Total Time35 minutes
Course: Main Course
Cuisine: Peruvian, South American
Servings: 4 people
Cost: 35

Ingredients

  • 3-5 tbsp 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 tbsp Olive oil

Proteins:

  • 2 cups Shredded chicken
  • 2-4 Eggs (optional, hard-boiled and sliced)

Optional:

  • 1-2 Potatoes (boiled and sliced)
  • Salt (add to taste)
  • Pepper (add to taste)

Drink Pairings (optional):

  • Pisco sour
  • Inca cola

Instructions

Prep Ingredients:

  • Shred 2 cups of rotisserie or boiled chicken.
  • Finely chop half of a medium onion (about 1/2 cup) and mince the garlic.
  • Open the can of 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.
  • (Optional) if adding, boil eggs and potatoes for 15-20 minutes.

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.
  • Add the wet long-grain rice to the pan and stir to mix with the garlic.
  • Add 2 cups of chicken broth. Stir well.
  • 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.

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.
  • Season with salt and pepper and simmer for another 5 minutes.

Check the Rice:

  • Turn off the heat, uncover, and fluff the rice with a fork.

Plate & Enjoy!

  • Serve garnished with olives and remaining walnuts.
  • (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!”