10 Creamy Aji De Gallina Recipes That Deliver True Comfort

There’s something so comforting about a warm bowl of Aji De Gallina. The creamy sauce and tender chicken always bring a sense of joy to the table. Over the years, I’ve discovered some delightful variations that add a special twist to this classic dish. Whether you love sticking to tradition or you’re eager to try something new, there’s a recipe here for you. Let’s explore ten creamy Aji De Gallina recipes that could become your next favorite comfort food.

Classic Aji De Gallina

Aji De Gallina is a traditional Peruvian dish that showcases the rich flavors of shredded chicken in a creamy, spicy sauce made with aji amarillo peppers, nuts, and cheese. This beloved comfort food is often served over a bed of rice and garnished with boiled eggs and olives, making it not only delicious but also visually appealing.

The combination of the creamy sauce and tender chicken creates a delightful meal that’s perfect for family gatherings or special occasions. The origins of Aji De Gallina date back to the colonial period in Peru, reflecting the fusion of indigenous ingredients and Spanish culinary techniques.

The dish’s vibrant yellow color, derived from the aji amarillo, isn’t only enticing but also symbolizes the warmth of Peruvian hospitality. With its unique flavor profile and satisfying texture, Classic Aji De Gallina is sure to become a favorite in your recipe repertoire.

Ingredients (Serves 4-6):

• 2 cups cooked, shredded chicken (from about 1 whole chicken)
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2-3 aji amarillo peppers, seeds removed and chopped
• 1 cup evaporated milk
• 1 cup walnuts or pecans, finely ground
• 1 cup grated Parmesan cheese
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 4-6 boiled eggs, for garnish
• Olives, for garnish
• 4 cups cooked white rice, for serving

Cooking Instructions:

1. Prepare the Chicken: If you haven’t done so already, cook and shred your chicken. You can do this by boiling a whole chicken in salted water until fully cooked, then allowing it to cool before shredding into bite-sized pieces. Reserve the broth for later use.
2. Sauté the Base: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and chopped aji amarillo peppers, cooking for an additional 2-3 minutes until fragrant.
3. Create the Sauce: Pour in 2 cups of the reserved chicken broth into the skillet, stirring to combine. Reduce the heat to low, then add the ground nuts, evaporated milk, and grated Parmesan cheese. Stir until the cheese melts and the mixture becomes a thick, creamy sauce. Season with salt and pepper to taste.
4. Combine Chicken with Sauce: Add the shredded chicken to the skillet, mixing well to guarantee the chicken is fully coated with the creamy sauce. Allow it to simmer on low heat for about 10 minutes, stirring occasionally to prevent sticking. If the sauce becomes too thick, you can add more chicken broth to achieve your desired consistency.
5. Serve the Dish: To serve, place a generous portion of cooked white rice on each plate. Top it with the creamy Aji De Gallina mixture. Garnish with slices of boiled eggs and olives for added flavor and presentation.

Extra Tips:

When preparing Aji De Gallina, the quality of the aji amarillo peppers is essential for achieving the authentic flavor of the dish. If fresh aji amarillo isn’t available, you can use aji amarillo paste as a substitute.

Additionally, feel free to adjust the level of spiciness by increasing or decreasing the amount of aji used. For a richer flavor, consider adding a splash of white wine or a tablespoon of soy sauce to the sauce mixture. Enjoy your Aji De Gallina with a side of fresh salad or bread to soak up the delicious sauce!

Aji De Gallina With Quinoa

Aji De Gallina is a traditional Peruvian dish that showcases the rich flavors of shredded chicken smothered in a creamy, slightly spicy yellow sauce made from aji amarillo peppers, nuts, and cheese. This dish is often served with rice, but for a nutritious twist, we’ll be pairing it with quinoa, a protein-packed superfood that complements the flavors beautifully. The nuttiness of quinoa adds an interesting texture and enhances the overall health benefits of this beloved recipe.

This dish not only satisfies your taste buds but also offers a delightful presentation when served. The vibrant yellow sauce over the tender chicken, garnished with olives and hard-boiled eggs, creates a feast for the eyes as well as the palate. By preparing Aji De Gallina with quinoa, you can enjoy a modern take on a classic dish, affirming that it fits seamlessly into a contemporary diet while still honoring its Peruvian roots.

Ingredients (Serves 4-6):

• 1 pound chicken breast
• 1 cup quinoa
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2-3 aji amarillo peppers (or 1 tsp aji amarillo paste)
• 1 cup chicken broth
• 1/2 cup evaporated milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup walnuts or pecans, toasted
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• Black olives for garnish
• Hard-boiled eggs for garnish
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2. Cook the Chicken: In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the chicken is fully cooked. Remove the chicken from the pot, allowing it to cool slightly before shredding it into bite-sized pieces. Reserve the broth for later use.
3. Make the Base Sauce: In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and the aji amarillo peppers (or paste), cooking for an additional 2-3 minutes until fragrant.
4. Blend the Sauce: Transfer the sautéed mixture to a blender. Add the shredded chicken, toasted nuts, chicken broth (about 1 cup), evaporated milk, and grated Parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste.
5. Combine Ingredients: Pour the blended sauce back into the skillet over low heat. Add the cooked chicken pieces and diced potatoes, stirring to coat everything evenly in the sauce. Allow it to simmer for 10 minutes so the flavors can meld together.
6. Serve: To serve, spoon a generous portion of quinoa onto the plate. Top with the creamy Aji De Gallina mixture. Garnish with black olives, slices of hard-boiled eggs, and a sprinkle of fresh cilantro for a pop of color.

Extra Tips:

When preparing Aji De Gallina, feel free to adjust the level of spice according to your preference by adding more or fewer aji amarillo peppers. If you’re unable to find aji amarillo, you can substitute with yellow bell peppers and a pinch of cayenne for heat, but the authentic flavor may vary.

Always taste your sauce before serving to affirm the seasoning is just right. Additionally, for a creamier texture, you can add more evaporated milk or cheese, and serve with a side of avocado for extra richness. Enjoy this comforting dish with your family and friends!

Spicy Aji De Gallina

Aji De Gallina is a beloved Peruvian dish that combines the rich flavors of shredded chicken with a creamy, spicy sauce made from aji amarillo peppers, nuts, and cheese. This variation, Spicy Aji De Gallina, adds an extra kick with additional spices and ingredients that will tantalize your taste buds. It’s perfect for gatherings and family dinners, bringing everyone together to enjoy a hearty meal full of flavor. Serve it over rice or with boiled potatoes for a complete experience.

In this recipe, we’ll incorporate elements that enhance the traditional Aji De Gallina, making it even more vibrant and exciting. The use of fresh herbs and a blend of spices will elevate the dish while keeping it true to its roots. Whether you’re familiar with Peruvian cuisine or trying it for the first time, this Spicy Aji De Gallina is sure to impress everyone at the table.

Ingredients (Serves 4-6):

• 4 cups cooked, shredded chicken
• 1 cup aji amarillo paste
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup walnuts, toasted and ground
• 1/2 cup evaporated milk
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 medium potatoes, boiled and sliced (for serving)
• Chopped parsley for garnish
• Hard-boiled eggs, sliced (for garnish)

Cooking Instructions:

1. Prepare the Chicken: If you haven’t already, cook the chicken by boiling it in salted water until fully cooked. Once cooled, shred the chicken into bite-sized pieces and set aside.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Aji and Spices: Stir in the aji amarillo paste, cumin, and paprika to the onion and garlic mixture. Cook for about 2-3 minutes, allowing the flavors to meld together and the paste to slightly deepen in color.
4. Incorporate the Chicken and Nuts: Add the shredded chicken to the skillet along with the ground walnuts. Mix everything well to guarantee the chicken is coated with the spicy sauce.
5. Make it Creamy: Pour in the evaporated milk and chicken broth, stirring continuously until the sauce thickens and becomes creamy. This should take about 5-7 minutes. If it becomes too thick, you can add a bit more chicken broth to reach your desired consistency.
6. Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste.
7. Serve: On a serving plate, arrange the boiled potato slices. Spoon the Spicy Aji De Gallina over the potatoes. Garnish with chopped parsley and slices of hard-boiled eggs for decoration.

Extra Tips:

When making Spicy Aji De Gallina, feel free to adjust the level of spice according to your preference by adding more or less aji amarillo paste. If you can’t find aji amarillo paste, you can substitute it with other chili pastes, but keep in mind that the flavor profile may change.

For added depth, consider incorporating a splash of lime juice just before serving. This dish can also be prepared ahead of time and reheated, allowing the flavors to develop even further. Enjoy your culinary adventure into Peruvian cuisine!

Aji De Gallina With Brown Rice

Aji De Gallina is a traditional Peruvian dish that combines tender shredded chicken in a creamy, nutty sauce made from aji amarillo peppers, walnuts, and cheese. The dish is rich in flavor and texture, making it a comforting meal that’s sure to satisfy. When served over brown rice, it not only enhances the dish’s nutritional value but also adds a delightful nuttiness that complements the creamy sauce beautifully.

This version of Aji De Gallina is perfect for family gatherings or special occasions, offering a taste of Peru right in your home.

Cooking Aji De Gallina may seem intimidating due to its unique ingredients, but the process is quite straightforward. The secret to a great Aji De Gallina lies in balancing the flavors of the sauce and guaranteeing the chicken is tender and juicy. By using brown rice as a base, you’ll enjoy a wholesome dish that’s both delicious and fulfilling.

Let’s plunge into this creamy delight and learn how to make it from scratch!

Ingredients (Serves 4-6):

• 2 cups cooked brown rice
• 2 boneless, skinless chicken breasts
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup aji amarillo paste
• 1 cup chicken broth
• 1 cup evaporated milk
• ½ cup walnuts, chopped
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• Hard-boiled eggs and olives for garnish (optional)

Cooking Instructions:

1. Cook the Chicken: In a large pot, add the chicken breasts and cover them with water. Bring to a boil, reduce heat, and let simmer for about 20-25 minutes, or until the chicken is fully cooked and tender. Remove the chicken, reserving the broth for later use. Allow the chicken to cool slightly before shredding it into bite-sized pieces.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute, making sure it doesn’t burn.
3. Add Aji Paste and Chicken Broth: Stir in the aji amarillo paste and cook for another 2-3 minutes. Slowly add the reserved chicken broth, stirring continuously to combine. Let the mixture simmer for a few minutes to allow the flavors to meld.
4. Incorporate Cream and Nuts: Lower the heat and add the evaporated milk, chopped walnuts, and grated Parmesan cheese to the skillet. Stir well and let it simmer for about 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
5. Combine Chicken and Sauce: Add the shredded chicken into the sauce, mixing well to guarantee the chicken is evenly coated. Allow it to simmer for another 5 minutes so that the chicken absorbs the flavors of the sauce.
6. Serve: To serve, spoon the creamy Aji De Gallina over a generous portion of cooked brown rice. Garnish with chopped cilantro, and if desired, add sliced hard-boiled eggs and olives on top for decoration.

Extra Tips:

When preparing Aji De Gallina, it’s crucial to adjust the level of aji amarillo paste according to your spice preference. If you prefer a milder flavor, start with less and gradually add more to taste.

Additionally, using freshly ground walnuts will enhance the sauce’s nuttiness, so consider toasting them lightly before adding. Finally, this dish can be made ahead of time and reheated gently, making it an excellent option for meal prep or entertaining guests.

Enjoy this delightful Peruvian classic!

Vegetarian Aji De Gallina

Aji De Gallina is a traditional Peruvian dish that typically features shredded chicken in a rich and creamy sauce made from aji amarillo peppers, walnuts, and cheese. However, for those who are vegetarian or simply looking to enjoy a meat-free version, we can create a delightful alternative using hearty ingredients that mirror the texture and flavor of the original dish.

This vegetarian Aji De Gallina is satisfying and packed with flavor, using ingredients like jackfruit, which can be shredded to mimic the texture of chicken. The addition of the signature aji amarillo sauce brings that beloved spice and creaminess that makes this dish so special.

In this vegetarian rendition, we’ll replace the chicken with young green jackfruit, which absorbs flavors beautifully and provides a satisfying bite. Combined with a luscious sauce made from nuts, spices, and vegetables, this dish will delight both vegetarians and meat-eaters alike.

Serve this creamy Aji De Gallina with rice and boiled potatoes for a complete meal that pays homage to its Peruvian roots while being purely plant-based.

Ingredients (Serves 4-6):

• 2 cans young green jackfruit in water (drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 cup walnuts (toasted and chopped)
• 1-2 aji amarillo peppers (fresh or paste to taste)
• 1 cup vegetable broth
• 1 cup coconut milk
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional for added cheesiness)
• 1/4 cup fresh cilantro (chopped, for garnish)
• Cooked rice and boiled potatoes (for serving)

Cooking Instructions:

1. Prepare the Jackfruit: Start by draining and rinsing the jackfruit. Using your hands or a fork, shred the jackfruit into smaller pieces that resemble pulled chicken. Set it aside for later use.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Blend the Sauce: In a blender, combine the toasted walnuts, aji amarillo peppers, vegetable broth, coconut milk, cumin, paprika, and nutritional yeast (if using). Blend until smooth and creamy, adjusting the seasoning with salt and pepper to taste.
4. Combine the Ingredients: Pour the blended sauce into the skillet with the sautéed onions and garlic. Stir well to combine. Add the shredded jackfruit to the skillet, allowing it to soak up the flavors of the sauce. Let it simmer on low for about 10-15 minutes, stirring occasionally.
5. Finish and Serve: Once the jackfruit is heated through and the sauce has thickened to your liking, remove the skillet from heat. Serve the creamy vegetarian Aji De Gallina over cooked rice and alongside boiled potatoes. Garnish with fresh cilantro for a burst of color and flavor.

Extra Tips:

When making vegetarian Aji De Gallina, feel free to adjust the spice level according to your preference. If you can’t find aji amarillo peppers, you can substitute with a mix of yellow bell peppers and a touch of chili powder for a milder flavor.

Additionally, to enhance the creaminess of the sauce, consider adding a few tablespoons of cashew cream or additional coconut milk. Finally, this dish can be prepared in advance and reheated, making it perfect for meal prep or gatherings. Enjoy your delicious and creamy vegetarian Aji De Gallina!

Slow Cooker Aji De Gallina

Aji De Gallina is a beloved traditional Peruvian dish that features shredded chicken in a rich, creamy, and spicy sauce made from Aji Amarillo peppers, walnuts, and cheese. This slow cooker version allows the flavors to meld beautifully over a longer cooking period, resulting in a tender, flavorful chicken that practically falls apart.

It’s an easy way to bring the vibrant taste of Peru to your dining table without spending hours in the kitchen. Using a slow cooker not only makes the preparation straightforward but also guarantees that the chicken absorbs the savory flavors from the sauce.

Serve this delightful dish over steamed rice or alongside boiled potatoes to soak up the creamy sauce. With a few simple ingredients and a bit of patience, you’ll be able to enjoy a hearty and satisfying meal that your family will love.

Ingredients (Serves 4-6):

• 2 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 Aji Amarillo peppers, seeds removed and chopped (or 2 tablespoons Aji Amarillo paste)
• 1 cup unsalted walnuts, chopped
• 1 cup evaporated milk
• 1/2 cup grated Parmesan cheese
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• Salt and pepper, to taste
• 4 hard-boiled eggs, for garnish
• Chopped black olives, for garnish
• Fresh parsley or cilantro, for garnish

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. In a skillet, heat the vegetable oil over medium heat. Add the chicken and sear it on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent. Add the chopped Aji Amarillo peppers and cook for another 2-3 minutes. Stir in the chopped walnuts and cook for an additional minute.
3. Combine Ingredients in the Slow Cooker: Transfer the sautéed mixture into the slow cooker. Place the seared chicken on top. Pour in the chicken broth, soy sauce, and evaporated milk. Stir everything together gently to combine.
4. Slow Cook the Dish: Cover the slow cooker and set it to low heat. Cook for 4-6 hours, or until the chicken is tender and easily shredded with a fork.
5. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, and stir in the grated Parmesan cheese. Mix well until the cheese is melted and incorporated into the sauce.
6. Serve and Garnish: Spoon the creamy Aji De Gallina over a bed of rice or alongside boiled potatoes. Garnish with slices of hard-boiled eggs, chopped black olives, and fresh parsley or cilantro.

Extra Tips:

For an even richer flavor, consider marinating the chicken in the Aji Amarillo paste and a bit of soy sauce for a few hours before cooking.

If you can’t find Aji Amarillo peppers, you can substitute them with yellow bell peppers and a pinch of cayenne for heat. Adjust the thickness of the sauce by adding more or less evaporated milk, depending on your preference.

Enjoy experimenting with this classic dish, and feel free to add your favorite vegetables to the mix for a personal touch!

Aji De Gallina Pasta Bake

Aji De Gallina is a traditional Peruvian dish that features shredded chicken in a creamy, spicy sauce made with aji amarillo peppers, walnuts, and cheese. This comforting meal is beloved for its rich flavors and smooth texture. When combined with pasta and baked to perfection, it transforms into an irresistible Aji De Gallina Pasta Bake that will have your family and friends coming back for seconds.

This fusion of classic flavors and hearty pasta creates a dish that’s both satisfying and unique, making it perfect for gatherings or cozy family dinners.

In this recipe, we’ll guide you through the process of making a delicious Aji De Gallina Pasta Bake that serves 4-6 people. The creamy sauce, combined with tender pasta and topped with melted cheese, will be a hit on any dinner table. Let’s plunge into the ingredients and cooking instructions for this delightful dish that brings together the essence of Peruvian cuisine with the comfort of pasta.

Ingredients:

• 2 cups cooked pasta (such as penne or fusilli)
• 2 cups shredded cooked chicken
• 1 cup Aji De Gallina sauce (prepared ahead of time)
• 1 cup grated cheese (mozzarella or parmesan)
• 1/2 cup walnuts, chopped
• 1/2 cup milk
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese (for topping)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). This will guarantee that the pasta bake cooks evenly and achieves a golden, bubbly cheese topping.
2. Prepare the Aji De Gallina sauce: If you don’t have Aji De Gallina sauce ready, prepare it by blending boiled aji amarillo peppers, walnuts, grated cheese, garlic, and chicken broth until smooth. Adjust the thickness with more chicken broth or milk as needed, and season with salt and pepper. Set aside.
3. Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain the pasta and set it aside.
4. Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
5. Combine ingredients: In the same skillet, add the shredded chicken and cooked pasta to the sautéed onion and garlic. Pour in the Aji De Gallina sauce, milk, and chopped walnuts. Gently mix everything together until the pasta and chicken are well coated with the sauce.
6. Transfer to a baking dish: Grease a baking dish with a bit of olive oil. Pour the pasta mixture into the dish and spread it evenly. Sprinkle the grated cheese on top, followed by the additional grated Parmesan cheese for a crunchy, cheesy topping.
7. Bake the dish: Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the cheese is melted and golden brown.
8. Garnish and serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an added depth of flavor, consider incorporating other ingredients such as bell peppers or peas into the pasta mixture. You can also experiment with different types of cheese to customize the dish to your liking.

If you want to make it spicier, feel free to add extra aji amarillo or a dash of hot sauce. This Aji De Gallina Pasta Bake can also be prepared ahead of time and stored in the refrigerator, making it a convenient meal option for busy days.

Simply reheat in the oven before serving for a quick and satisfying dish.

Aji De Gallina Tacos

Aji De Gallina is a classic Peruvian dish that features shredded chicken in a rich, creamy sauce made with aji amarillo peppers, nuts, and cheese. By transforming this traditional dish into tacos, you can enjoy the comforting flavors of Aji De Gallina in a fun and convenient format perfect for gatherings or a casual dinner at home.

These tacos aren’t only delicious but also bring a unique twist to your taco night. In this recipe, the creamy sauce envelops tender chicken, which is then served in soft tortillas and topped with fresh garnishes. The combination of flavors and textures is sure to impress your family and friends, offering a delightful culinary experience that highlights the best of Peruvian cuisine.

Let’s explore this mouthwatering recipe for Aji De Gallina Tacos that serves 4-6 people.

Ingredients

• 2 cups cooked and shredded chicken
• 1 cup aji amarillo paste
• 1 cup evaporated milk
• ½ cup chicken broth
• ½ cup finely chopped walnuts
• ½ cup grated Parmesan cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 8-10 small tortillas
• Fresh cilantro, chopped (for garnish)
• Sliced black olives (for garnish)
• Sliced avocado (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Aji De Gallina Sauce: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Next, add the minced garlic and sauté for an additional minute until fragrant.

2. Mix in the Aji Paste and Nuts: Stir in the aji amarillo paste and chopped walnuts, cooking for another 2-3 minutes. This step allows the flavors to meld and the aji paste to cook through, enhancing its flavor.

3. Add the Chicken and Liquids: Pour in the evaporated milk and chicken broth, stirring to combine. Add the shredded chicken, and season with salt and pepper to taste.

Allow the mixture to simmer for about 10-15 minutes on low heat until the sauce thickens slightly. Stir occasionally to prevent sticking.

4. Incorporate the Cheese: Once the sauce has thickened, stir in the grated Parmesan cheese until melted and well combined. This adds creaminess and depth to the sauce that’s characteristic of Aji De Gallina.

5. Prepare the Tacos: Warm the tortillas in a separate skillet or microwave until soft and pliable. Place a generous spoonful of the Aji De Gallina mixture in the center of each tortilla.

6. Garnish and Serve: Top the filled tortillas with fresh cilantro, sliced black olives, and avocado. Serve with lime wedges on the side for an extra zing.

Extra Tips

When making Aji De Gallina Tacos, feel free to adjust the level of spiciness by using more or less aji amarillo paste according to your preference.

For a more authentic touch, consider serving the tacos with Peruvian-style rice or a side salad. Additionally, if you prefer a creamier sauce, you can substitute some of the chicken broth with more evaporated milk.

Enjoy the delightful fusion of flavors, and don’t hesitate to get creative with your toppings!

Aji De Gallina Casserole

Aji De Gallina is a beloved Peruvian dish that combines tender chicken in a rich, creamy sauce made from aji amarillo peppers, nuts, and cheese, typically served over rice. Transforming this classic dish into a casserole gives it a delightful twist, making it perfect for family gatherings or potlucks. The flavors blend beautifully as the casserole bakes, allowing the sauce to soak into the chicken and any accompanying vegetables, resulting in a comforting meal that everyone will enjoy.

This Aji De Gallina Casserole isn’t only delicious but also straightforward to prepare. The creamy sauce, made with aji amarillo paste and a blend of cheese and nuts, coats the chicken pieces perfectly while the casserole bakes to a golden finish. This dish can be served alongside a fresh salad or with boiled potatoes for a complete meal that captures the essence of Peruvian cuisine.

Ingredients (Serves 4-6):

• 2 cups cooked, shredded chicken
• 1 cup aji amarillo paste
• 1 cup evaporated milk
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• ½ cup walnuts, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons vegetable oil
• 2 cups cooked rice
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Base: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant. This will create a flavorful base for the casserole.
2. Make the Sauce: Stir in the aji amarillo paste and cook for another 2-3 minutes, allowing the flavors to meld together. Gradually add the evaporated milk and chicken broth, whisking until well combined. Bring the mixture to a gentle simmer and allow it to thicken slightly, which should take about 5-7 minutes.
3. Incorporate the Chicken: Fold in the shredded chicken and chopped walnuts into the sauce, mixing well to guarantee the chicken is evenly coated. Season with salt and pepper to taste. This step guarantees that the chicken absorbs the delicious flavors of the sauce.
4. Assemble the Casserole: Preheat your oven to 350°F (175°C). In a greased casserole dish, layer the cooked rice at the bottom. Pour the chicken and sauce mixture over the rice, spreading it evenly. Sprinkle the grated Parmesan cheese on top, which will create a delightful crust as it bakes.
5. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is golden and bubbly. This step not only melds the flavors but also gives the dish a beautiful presentation.
6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving. This final touch adds a pop of color and freshness to the dish.

Extra Tips:

When preparing Aji De Gallina Casserole, feel free to adjust the spice level by adding more or less aji amarillo paste according to your taste preference. Additionally, you can substitute the walnuts with pecans or almonds for a different flavor profile.

Leftovers can be stored in the refrigerator for up to three days, making it a great make-ahead dish. For a creamier texture, you can mix in a little cream cheese into the sauce before baking. Enjoy your culinary adventure with this delightful Peruvian classic!

Aji De Gallina Stuffed Peppers

Aji De Gallina is a traditional Peruvian dish that features shredded chicken in a rich, creamy sauce made from aji amarillo peppers, nuts, and cheese. When combined with bell peppers, this dish takes on a delightful new presentation and flavor profile, making it perfect for a festive meal or a cozy family dinner.

Stuffed peppers are a great way to serve this beloved dish, allowing the bold flavors of the Aji De Gallina to meld beautifully with the sweetness of the roasted peppers.

In this recipe, we’ll prepare Aji De Gallina and use it as a stuffing for colorful bell peppers. The creamy sauce will infuse the peppers with flavor while keeping them tender and juicy. This dish not only looks impressive but also packs a punch regarding taste. Serve them with a side of rice or a simple salad for a complete meal that everyone will enjoy.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 2 cups cooked and shredded chicken (preferably from a rotisserie chicken)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup evaporated milk
• 1 cup aji amarillo paste (or adjust to taste)
• 1/2 cup walnuts, chopped (or pecans)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 hard-boiled eggs, sliced (for garnish)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes carefully. Rinse them under cold water and set aside in a baking dish.
2. Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
3. Make the Aji De Gallina Sauce: Stir in the aji amarillo paste and cook for another 2 minutes, allowing the flavors to blend. Add the shredded chicken, evaporated milk, and chopped walnuts. Mix everything well, and let it simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper to taste.
4. Add Cheese: Once the sauce has thickened, remove it from the heat and stir in the grated Parmesan cheese until fully incorporated. This will enhance the creaminess of the filling.
5. Stuff the Peppers: Spoon the Aji De Gallina mixture into each prepared bell pepper until they’re generously filled. Place the stuffed peppers upright in the baking dish.
6. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.
7. Garnish and Serve: Once out of the oven, let the stuffed peppers cool for a few minutes. Garnish with sliced hard-boiled eggs and chopped fresh parsley before serving. Enjoy your delicious Aji De Gallina Stuffed Peppers!

Extra Tips

When preparing Aji De Gallina Stuffed Peppers, feel free to customize the recipe by adding other ingredients such as olives or capers for an extra burst of flavor.

If you prefer a spicier dish, add more aji amarillo paste or include some diced jalapeños in the filling. You can also use other proteins like shredded turkey or even a vegetarian option with mushrooms and lentils for a meatless version.

Finally, for added texture, consider topping the peppers with breadcrumbs and a sprinkle of cheese before the final baking stage for a delightful crunch.