Ají de gallina
Ají de gallina
Shredded chicken in a bread-thickened yellow chilli sauce — Lima comfort that looks rich and is.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Ají de gallina.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Difficulty
- Medium
- Spice
- Medium heat
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Ají de gallina is poached chicken, shredded into a sauce of ají amarillo, onion, evaporated-style milk, and bread or crackers as the thickener. Walnuts or pecans sometimes. It should be silky and yellow, served over rice with a boiled potato and an olive. It is not a curry.
Ingredients
- Chicken700 g
- Ají amarillo59 ml
- Onion1
- Garlic3 clove
- Bread, soaked in milk80 g
- Milk250 ml
- Parmigiano Reggiano (optional)30 g
- Potato, boiled, to serve4 medium
- Rice, uncooked, to serve300 g
- Neutral oil30 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Poach chicken in salted water 25 minutes. Shred. Keep some broth.
30 minStep 2
Fry onion, garlic and ají paste. Blend with soaked bread and milk. Return to the pan, loosen with broth, fold in chicken. Simmer 8 minutes. Cheese if using.
15 minStep 3
Rice, a boiled potato, the yellow sauce. Olive and egg if you have them.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Ají amarillo → A roasted yellow pepper plus a pinch of chilli
Colour without the fruit. Call it an adaptation.
Tips
- The sauce thickens as it sits. Loosen with broth when you reheat.
- Pecans in the blender are a Lima extra.
History & culture
Lima home cooking and Sunday lunch. A leftover-chicken dish that became a restaurant plate.
Often linked to medieval bread sauces and African and European thickening, remade with Andean chilli.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Neil Vega Murrieta via Wikimedia Commons (CC BY-SA 2.0). https://commons.wikimedia.org/wiki/File:Aj%C3%AD%20de%20gallina%2C%20comida%20peruana.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Ají de gallina take?
1 hr all in — 20 min prep, 40 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Is the published recipe vegetarian or vegan?
It is not labelled vegetarian or vegan. If a swap on this page says otherwise, that note is the limit of what we claim.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Ají amarillo → A roasted yellow pepper plus a pinch of chilli. Colour without the fruit. Call it an adaptation.
Any tips from this recipe?
The sauce thickens as it sits. Loosen with broth when you reheat. Pecans in the blender are a Lima extra.
Can I prepare this ahead?
The sauce thickens as it sits. Loosen with broth when you reheat.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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