Aji de Gallina: Peruvian Spicy Creamed Chicken

Spicy Creamed Chicken Aji de Gallina

The Spruce

  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
807 Calories
42g Fat
62g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 807
% Daily Value*
Total Fat 42g 54%
Saturated Fat 8g 42%
Cholesterol 175mg 58%
Sodium 616mg 27%
Total Carbohydrate 62g 22%
Dietary Fiber 6g 23%
Protein 46g
Calcium 241mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Aji de gallina is a delicious Peruvian classic—slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts. This dish is traditionally served over rice with boiled yellow potatoes and black olives. You can buy frozen yellow aji peppers (they often look more orange than yellow) at Latin food markets. You can also find jarred aji amarillo paste, which works well too.


  • 4 yellow potatoes
  • 4 slices white bread
  • 3/4 cup evaporated milk
  • 1 1/2 pounds chicken breast
  • 4 cups chicken stock
  • 3 to 4 yellow aji peppers
  • 1/2 cup vegetable oil
  • 2 cloves garlic (minced)
  • 1 large onion (finely chopped)
  • 3 tablespoons walnuts (chopped)
  • 3 tablespoons Parmesan cheese (grated)
  • 2 hard-boiled eggs
  • 10 black olives (halved)

Steps to Make It

  1. Gather the ingredients.

    Spicy Creamed Chicken ingredients
     The Spruce
  2. Cook the yellow potatoes in salted water until tender when pierced with a fork.

    Potatoes boiling in a pot
     The Spruce
  3. Let cool, peel, cut into quarters, and set aside.

    Boiled, cut potatoes
     The Spruce
  4. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.

    Sliced bread soaking in milk
     The Spruce
  5. Place the chicken breasts in a pot with the chicken stock and bring to a simmer.

    Chicken breasts boiling
    The Spruce
  6. Cook for 10 to 15 minutes until chicken is just barely cooked through.

    Chicken breasts boiling
     The Spruce
  7. Set chicken aside to cool.

    Chicken breasts and broth
     The Spruce
  8. Strain broth and reserve 2 cups.

    Bowl of broth with strainer
     The Spruce
  9. Remove stems and seeds from the peppers.

    Sliced yellow peppers
     The Spruce
  10. In a blender, process peppers with the vegetable oil until smooth.

    Blended peppers and broth
     The Spruce
  11. Sauté the garlic and onions with the puréed peppers and oil until the onions are soft and golden.

    Sauteed peppers, onions.garlic
     The Spruce
  12. Remove from heat and let cool.

    Sauteed onion mix on a plate
     The Spruce
  13. Shred the cooled chicken into bite-size pieces.

    Shredded chicken
     The Spruce
  14. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and Parmesan cheese until smooth.

    Processed bread mixture
     The Spruce
  15. Add the cooked onion mixture and process briefly.

    Onion and bread mixture
     The Spruce
  16. Return onion mixture to the pan, and add 1 1/2 cups of the reserved chicken stock.

    Onion mixture added to broth in a pan
     The Spruce
  17. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if the sauce is too thick.

    Chicken breast added to creamy broth mix
     The Spruce
  18. Serve over rice, garnished with the yellow potatoes, slices of hard-boiled egg and black olives.

    Spicy Creamed Chicken with rice
     The Spruce

Recipe Variation

  • If you can't find aji amarillo peppers, then substitute another hot chile pepper and add a yellow bell pepper for color.