Ají de gallina

Recipe
Written By Olivia Tressler

The Story Behind the Dish

Ají de Gallina is one of Peru's most treasured comfort foods, but its story begins across the ocean. Historians believe the dish evolved from a Catalan recipe called menjar blanc, which Spanish settlers brought with them to Peru centuries ago.

As the recipe made its way into Peruvian kitchens, local cooks transformed it using ingredients native to the region. They added ají amarillo, Peru's famous yellow chili pepper, along with potatoes, which have been grown in the Andes for thousands of years. The result was a rich, creamy chicken dish unlike anything found in Spain.

Today, Ají de Gallina is enjoyed throughout Peru, from family kitchens to neighborhood restaurants. It represents the country's unique blend of Indigenous traditions and Spanish influence, reminding us that cultures often come together around the dinner table.

Did You Know?

Ají is the Spanish word for chili pepper.

Peru is the birthplace of the potato and is home to more than 4,000 varieties.

Although gallina means "hen," most modern recipes use shredded chicken.

Ají amarillo peppers have been cultivated in Peru for thousands of years and are considered one of the country's signature flavors.

Ají de gallina

Ingredients

  • 2 cups cooked, shredded chicken

  • 2 tablespoons butter

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons ají amarillo paste (or substitute ½ yellow bell pepper, finely

    chopped, plus ½ teaspoon paprika)

  • 2 slices white bread

  • 1 cup milk

  • 1 cup chicken broth

  • ¼ cup grated Parmesan cheese

  • ¼ cup chopped walnuts (optional)

  • Salt and pepper to taste

To Serve

  • 4 cooked potatoes, sliced

  • Cooked white rice

  • Hard-boiled eggs, sliced (optional)

  • Black olives (optional)

  • Chopped parsley

Directions

  1. Soak the bread in the milk for about five minutes.

  2. Melt the butter in a large skillet over medium heat. Cook the onion until soft, about five minutes. Stir in the garlic and ají amarillo paste and cook for one minute.

  3. Blend the soaked bread and milk until smooth.

  4. Pour the bread mixture into the skillet. Stir in the chicken broth, Parmesan cheese, and walnuts, if using.

  5. Add the shredded chicken and simmer for 8–10 minutes until the sauce is thick and creamy. Season with salt and pepper.

  6. Place sliced potatoes on each plate, spoon the creamy chicken over them, and serve with white rice.

  7. Garnish with sliced hard-boiled eggs, olives, parsley, or all three.

Olivia Tressler