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Creamy Peruvian Aji de Gallina Chicken Recipe Easy Walnut Sauce

Creamy Peruvian Aji de Gallina chicken - featured image
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A comforting Peruvian dish featuring shredded chicken in a creamy, mildly spicy walnut sauce made with aji amarillo peppers. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 2 tablespoons aji amarillo paste
  • 1/2 cup (60 g) walnuts, finely chopped or ground
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 slices white bread, crusts removed and soaked in 1/2 cup (120 ml) milk
  • 1 cup (240 ml) whole milk or 2% milk (dairy-free alternative: unsweetened almond milk)
  • 1 cup (240 ml) low sodium chicken broth
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 hard-boiled eggs, sliced for garnish
  • White rice for serving (optional but traditional)

Instructions

  1. Place the chicken breasts in a large pot with enough water to cover. Add a pinch of salt and bring to a boil, then reduce to a simmer for about 15 minutes until cooked through. Remove, let cool slightly, then shred the chicken using two forks. Reserve 1/2 cup of the cooking broth for the sauce.
  2. Soak the bread slices in milk for about 5 minutes until soft.
  3. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and fragrant. Add the minced garlic and cook for another minute, careful not to burn it.
  4. Stir in the aji amarillo paste and cook for 2 minutes to release its flavors.
  5. In a blender, combine the soaked bread with milk, sautéed onion mixture, chopped walnuts, and reserved chicken broth. Blend until smooth and creamy. If the sauce is too thick, add a splash more broth or milk.
  6. Pour the blended sauce back into the skillet and cook over low heat, stirring frequently, for about 10 minutes. Season with salt and pepper to taste. Stir in grated Parmesan cheese.
  7. Add the shredded chicken to the sauce and stir until completely coated and warmed through, about 3-5 minutes.
  8. Slice the hard-boiled eggs and arrange over the top. Serve hot with fluffy white rice or your favorite side.

Notes

Use fresh aji amarillo paste if possible for best flavor. Soaking the bread is key to the creamy texture. Keep sauce temperature low and stir often to avoid curdling or thickening too much. For gluten-free, substitute bread with gluten-free bread or crackers. Vegetarian version can use shredded jackfruit or chickpeas instead of chicken.

Nutrition

Keywords: Aji de Gallina, Peruvian chicken, walnut sauce, creamy chicken, aji amarillo, comfort food, easy chicken recipe

Find it online: https://blairrecipes.com/creamy-peruvian-aji-de-gallina-chicken-recipe-easy-walnut-sauce-tutorial/