Everyday Kitchen

Brazilian/Peruvian · Dinner

Aji de Gallina

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Aji de Gallina is a Brazilian/Peruvian dish. Use aji amarillo paste for the characteristic yellow chili flavour.

Prep
25 min
Cook
40 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Aji de Gallina.
Representative photograph of Aji de Gallina. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Sauce

Serve

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Chicken · About 22 min

  1. Simmer 650 g chicken breast, 1000 ml water, ½ tsp salt 18–22 minutes to 74°C / 165°F. Reserve 300 ml broth and shred chicken.

    Check: The food must be hot through at 74°C / 165°F.

Sauce · About 6 min

  1. Soak bread in milk from 100 g white bread, 250 ml evaporated milk, 30 ml neutral oil, 150 g onion, chopped, 15 g garlic, 50 g aji amarillo paste, 40 g walnuts, 50 g Parmesan. Fry onion and garlic in oil 6 minutes; add chili paste 2 minutes. Blend with bread, milk, nuts and reserved broth.

Finish · About 8 min

  1. Return sauce and chicken to pan, simmer 8 minutes and add cheese. Serve over potatoes with eggs from 500 g boiled potatoes, sliced, 2 hard-boiled eggs, quartered.

Tips

  • Use aji amarillo paste for the characteristic yellow chili flavour.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use pecans instead of walnuts.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Aji de Gallina one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Aji de Gallina?

Use aji amarillo paste for the characteristic yellow chili flavour.

What can I substitute in Aji de Gallina?

Use pecans instead of walnuts.

Can I prepare Aji de Gallina ahead?

Prepare the measured ingredients for Aji de Gallina one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes