Aji de Gallina a delicious Peruvian chicken dish.

by Ron
Aji de Gallina

Also available in: Nederlands

Aji de Gallina is a Peruvian recipe that I got from Lisette Verkerk who lives in Peru since 2010. She also shared her story here. The recipe is originally from the Peruvian chef Gastón Acurio. After checking the recipe, it didn’t take long to find out that the main ingredient the Aji Amarillo pepper isn’t available in the Netherlands. I didn’t want to order a jar of Aji Amarillo sauce from Peru, so I started thinking about what I could use to replace this pepper from Peru. I decided to use yellow chili peppers and small yellow and orange bell peppers. Of course, I don’t know how this dish will taste with the right peppers. But with this ingredients, it worked perfectly. Loved it!

Aji de Gallina

  Servings: 4        prep-time: 20 minutes         cooking time: 40 minutes


  • 2 yellow chili peppers
  • ± 250 grams of small yellow/orange bell peppers
  • ± 8 medium potatoes for cooking in there skin
  • 2 red onions
  • 3 cloves of fresh garlic
  • 1 chicken stock cube
  • 2 slices of white bread without the crust
  • condensed milk without sugar (with sugar if you like a slightly sweeter dish)
  • 40 grams of grated Parmesan cheese
  • 50 grams of chopped walnuts
  • 4 hard-boiled eggs
  • green olives
  • rice
  • black pepper

Aji de Gallina Ingrediënten

Instructions Aji de Gallina:

Put the chicken in a pan, add 700 ml of water and add 1 chicken stock cube. Boil the chicken in about 15 minutes, check if it’s fully cooked. Remove the chicken from the broth. Pull it into strips once the chicken has cooled down sufficiently. Wash the chilies and bell peppers, remove the seeds, puree the chilies and peppers in a food processor. Dice the onions and mince the cloves of garlic. Grate the Parmesan cheese and finely chop the walnuts.

Fry the onions on medium-low heat for 10 minutes, add the garlic and cook for two more minutes. Boil the potatoes and rice. Add the pureed bell peppers and chili peppers to the onions and let it simmer for 10 minutes on low heat. Meanwhile, cook the eggs.

Mix the bread with 300 ml of the stock in a blender or use a hand blender until it is nice and smooth. Add this together with the nuts and the chicken to your pepper mixture. Stir it all in. If you like to have more sauce, add a little more stock (if necessary add a piece of bread to the stock) until you have the right amount and thickness. Sprinkle in the cheese and add a tablespoon of condensed milk. Season with salt and pepper.

Serve with rice, slices of potato, a halved egg, and the olives.

Enjoy your meal


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Love to hear what you think of this recipe. Let me know in the comments and/or share this recipe with your friends and family.


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