Aji de Gallina (Peruvian Chicken Stew)

Aji de Gallina is one of my favorite Peruvian dishes. It is rich, heavy, and
delicious which makes it perfect for those lazy days at home. In fact, this is
not only a great ‘leftovers’ dish, but a perfect weeknight meal as it can be
made with little effort.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Course:

Cuisine:

peruvian

Keywords:

comfort food aji amarillo chicken stew

🧂 Ingredients

250 grams Cooked Chicken

Feel free to add more chicken if you want to serve more people. There is more than enough sauce to easily increase the chicken amount.
50 ml Milk

Or more if needed
250 ml Evaporated Milk

1 cup – You can substitute for heavy cream if you cannot find evaporated milk.
250 ml Queso Fresco

or similar cheese
150 grams Aji Amarillo Paste
100 grams Stale White Bread

You can use fresh if you want but stale is best. In Peru they often just throw in a few soda crackers instead of bread which you can also opt for.
2 tbsp Vegetable Oil

or other neutral oil
1 tsp Salt

Or to taste

Instructions

1 In a bowl add all the huancaina sauce ingredients and blend together with an
immersion blender. Or you can do it all in an upright blender.
2 Chop the cooked chicken and add it to a pan on medium heat. Add the milk and a
half cup (125 ml) of huancaina sauce. Stir to combine and allow everything to
heat up. Taste and adjust seasonings as desired.
3 Spoon the aji de gallina over fried or boiled potatoes and garnish with boiled
eggs, black olives, green onion, or whatever you want. Enjoy!