Introduction
Aji de Gallina (Spicy Creamed Chicken) is one of the most famous foods in Peru, representing the country’s rich culinary heritage. This beloved traditional Peru food consists of shredded chicken enveloped in a velvety, yellow-hued sauce made from aji amarillo (yellow chili pepper), cheese, milk, and bread. Typically served with rice, boiled potatoes, black olives, and hard-boiled eggs, Aji de Gallina is a comforting and flavorful dish enjoyed by locals and tourists alike. If you’re searching for the best Aji de Gallina (Spicy Creamed Chicken) recipe, you’re in for a treat!
History & Cultural Significance
Aji de Gallina dates back to the colonial era, where Spanish and indigenous influences merged to create a unique blend of flavors. The dish is believed to be an adaptation of the Spanish manjar blanco (a thick, sweetened milk dish), modified with local ingredients like aji amarillo and chicken. Over time, it became a staple of traditional Peru food, often enjoyed during family gatherings and celebrations. Today, Aji de Gallina remains one of the most famous foods in Peru, symbolizing the fusion of European and Andean culinary traditions.
Ingredients & Regional Variations
Key Ingredients:
Shredded chicken (preferably poached for tenderness)
Aji amarillo (yellow chili pepper)
Bread soaked in milk (for thickening the sauce)
Evaporated milk or cream
Onion and garlic (for depth of flavor)
Parmesan cheese (adds creaminess and umami)
Walnuts or pecans (optional, for texture and nuttiness)
Black olives, hard-boiled eggs, and rice (for serving)
Regional Variations:
While the classic version of Aji de Gallina remains unchanged, some regions add nuts, more cheese, or even a touch of saffron for enhanced flavor. Modern chefs have also experimented with vegetarian versions using tofu or jackfruit in place of chicken.
Cooking Process & Difficulty Level
Aji de Gallina is relatively easy to prepare, making it a beginner-friendly dish.
Step-by-Step Guide:
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Poach chicken breasts until tender, then shred them finely.
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Blend bread soaked in milk with aji amarillo, garlic, onion, and cheese to create a smooth sauce base.
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Sauté the sauce mixture in a pan with olive oil until aromatic.
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Add the shredded chicken and let it simmer until the flavors meld together.
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Serve over rice with boiled potatoes, olives, and hard-boiled eggs.
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Where to Eat Aji de Gallina (Spicy Creamed Chicken) in Peru
For the best Aji de Gallina, head to these top-rated spots in Peru:
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Isolina (Lima): Famous for its authentic home-style Peruvian dishes.
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Panchita (Lima): A well-known eatery serving elevated versions of Peruvian classics.
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La Mar Cevichería (Lima): While primarily known for seafood, their Aji de Gallina is a hidden gem.
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Local Markets in Cusco: Many traditional markets serve this dish at affordable prices.
Best Drink Pairings:
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Chicha Morada: A refreshing purple corn drink that balances the spice.
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Pisco Sour: Peru’s iconic cocktail complements the creamy texture.
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Light-bodied white wine: Such as Sauvignon Blanc, to enhance the dish’s flavors.
Best Side Dishes:
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Simple green salad to contrast the richness.
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Fried plantains for a touch of sweetness.
Fun Facts & Lesser-Known Trivia
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The name Aji de Gallina translates to “Hen Chili,” but today it is mostly made with chicken.
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Aji amarillo, the key ingredient, is considered the heart of Peruvian cuisine.
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Some historians believe that the dish’s thick sauce was inspired by French-style béchamel.
Health Benefits & Nutrition
Aji de Gallina is high in protein from chicken and dairy. However, it can be caloric due to the cheese and milk. For healthier options:
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Use low-fat milk instead of evaporated milk.
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Swap bread for mashed cauliflower for a keto-friendly version.
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Try a vegetarian adaptation with mushrooms or lentils.
How to Cook It at Home (Best Aji de Gallina Recipe)
Ingredients:
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2 chicken breasts
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3 slices of bread
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1 cup evaporated milk
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2 tbsp aji amarillo paste
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1 small onion, chopped
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2 garlic cloves, minced
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1/4 cup Parmesan cheese
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1/4 cup walnuts (optional)
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2 boiled potatoes, sliced
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2 boiled eggs, sliced
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Black olives for garnish
Cooking Instructions:
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Poach chicken in water with salt and pepper, then shred.
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Soak bread in milk, then blend into a smooth paste.
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Sauté onions, garlic, and aji amarillo in a pan.
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Add the bread-milk mixture and Parmesan cheese, stirring until creamy.
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Mix in shredded chicken, simmer for a few minutes, then serve over rice.
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Global Influence & Fusion Cuisine
Aji de Gallina’s creamy and spicy profile has inspired international variations:
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In the U.S.: Some chefs serve it as a dip with tortilla chips.
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In Spain: It has influenced spicy chicken stews.
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In Japan: Some Peruvian-Japanese fusion restaurants offer Aji de Gallina sushi rolls!
Comparison with Similar Dishes
Aji de Gallina is often compared to:
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Indian Butter Chicken: Both have a rich, creamy sauce with a hint of spice.
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French Chicken Fricassée: Similar use of cream and chicken, but without the spice.
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Brazilian Frango com Requeijão: Another creamy chicken dish with South American roots.