Aji de Gallina // Peruvian Spicy Creamed Chicken

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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10 Responses

  1. Susan @ SGCC says:

    Looks wonderful! I will definitely try it this way soon.

  2. Amy says:

    BTW, I’ve also made it successfully with jalepeño peppers (gasp!). It adjusts the taste, but it still is in the same wheelhouse. Also, I’ve been known to throw peanut butter in and skip the nut stage. Have I already lost you? Because my favorite adjustment to the traditional recipe is to make it gluten free: Make a basic white sauce by adding gluten free flour to the onions & peppers & garlic (I sauté them first in butter because I like that browned flavor). Let the flour brown a tiny bit and then add in evaporated milk. This is a great way to sub for the bread. Then jump back into the recipe, puree this plus whatever you use for nuts, add in the stock and you’re on your way! I know I’m taking a ton of liberties here, but it’s so much fun to eat ají de gallina while still gluten free!!

  3. Meghan says:

    What can be used instead of the aji peppers? I live in the US, at the local Latin grocer I can find aji paste/sauce but no fresh peppers. Let me know if you have any tips!

    PS love love love the blog, just came home four months ago for Peru and have been craving the flavors! Thanks for helping to fill the void!

    • You could certainly use the already blended aji paste to make this dish. Usually the little jars are about a cup so I would start with 2 jars for the recipe as written and adjust to the heat level you like. Just be sure it is a pure of aji amarillo paste as you can find. If you can get a hold of aji mirasol paste, all the better, but it is not crucial to add that in as well.

      So glad to help fulfill Peruvian food cravings! That is what I am here for!

  4. Elizabeth says:

    I do love the combination of pecans and chicken. But I’ve never had them this way. This looks fantastic, Gretchen!

    (I almost said Gloria. But I was going to excuse it by mentioning that there was a colleague who could NOT remember that my name is not Rosemary and even insisted vociferously that it was. It got to the point that I stopped correcting her. Every so often, she’d look chagrined after addressing me by my not-name and say, “Oh, I’m so sorry, Margaret! I don’t know why I keep getting your name wrong!” (She wasn’t joking….)

  5. You’re right , most of the time people prepare Ají de Gallina with chicken instaed of hen , but I think if they are well prepared they are both delicious.
    And your Aji de gallina looks so good …

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