Aji de Gallina

Hi Everyone,

Sorry I haven’t been posting in a while. I recently just got situated at my grandparents house and finished school in Huntington Beach, CA. We just moved back from our two year long stay in Chile and are looking to find a place to live. Hopefully we can find a good place to cook instead of having to use my grandparents’ kitchen and their appliances.

Aji de Gallina

Aji de Gallina is a traditional Peruvian dish. When I lived in Chile, Peruvian food was a main cuisine. This dish originated from French chefs finding work in Peru, and local cuisine from Peru was combined with influences from the French. This recipe is one of my favorite Peruvian dishes I made while in Chile. It’s pretty spicy, so you can go light on the chile paste if you want to.


You can poach the chicken, but I recommend just getting a rotisserie chicken. It’s more flavorful and less work on your part.


I know it might seem a little weird to soak your bread and then blend it, but trust me it’s delicious! It makes for a creamy and rich texture.


The spices are what makes the meal so great. They blend so well together!


Here are the spices, garlic, onions, and yellow chile paste. You can usually find the paste in the grocery store, but if you can’t find it you can buy amarillo spice and just add a little bit of olive oil. Mix together to form a paste.


Blending the onion mixture, walnuts, and bread will make for a really creamy and thick base.


You can print the recipe here: Aji de Gallina

Yield: 4 servings


  • 1 rotisserie chicken
  • 4 cups cooked rice
  • 1-1⁄2 cups evaporated milk
  • 2 slices white bread
  • 1⁄4 cup vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons yellow chili paste
  • 1⁄8 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 cup chopped walnuts
  • 1⁄2-1 cup chicken broth
  • 2⁄3 cup grated Parmesan cheese
  • 2 teaspoons salt
  • 4 black olives, finely chopped
  • 4 hard-boiled eggs, peeled


  1. Remove skin from chicken. Shred the rotisserie chicken to fine threads.
  2. Combine evaporated milk with bread and let absorb.
  3. Heat oil in a saucepan; fry onion, garlic, chili paste, black pepper, turmeric, and cumin. Cook until onion is translucent.
  4. Finely chop the walnuts before adding to the blender.
  5. In a blender, blend onion mixture with milk, bread, and chopped walnuts to a smooth, thick consistency.
  6. Return mixture to pan and keep the heat on low to avoid scalding the cream sauce.
  7. Add 1⁄2 cup stock. Add more is mixture is still too thick. Fold in shredded chicken and Parmesan cheese.  Add salt and pepper to taste.
  8. Serve with rice, black olives, and hard-boiled eggs.


With Love, Sophie


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