Aji de gallina is a traditional Peruvian dish that consists of shredded chicken in a thick, spicy, cream sauce. It is considered Peru’s national dish and is enjoyed throughout the country and beyond. But what exactly goes into making this iconic creamy, spicy chicken stew?
Main Ingredients
The main ingredients that go into aji de gallina are:
- Chicken – Boneless, skinless chicken thighs or breasts are used. The chicken is poached or boiled until cooked through and then shredded.
- Ají amarillo – Aji amarillo peppers are essential. These small, yellow Peruvian chiles provide the iconic yellow color and moderately spicy flavor.
- Bread – Day old bread is used to thicken the sauce. French bread or pan molido (crumbled bread) work well.
- Garlic – Minced garlic provides aromatic flavor.
- Onion – A minced onion adds flavor and aroma.
- Parmesan cheese – Grated parmesan cheese adds a savory, salty flavor.
- Milk or cream – Milk or heavy cream give the sauce its characteristic creaminess.
- Chicken broth – Broth provides moisture and chicken flavor.
- Olive oil or butter – Olive oil or butter is used to saute the aromatics.
- Salt and pepper – Salt and pepper season the dish.
In addition to these core ingredients, there are some other ingredients that can be added or substituted to make variations on the traditional aji de gallina recipe.
Additional Ingredients
Some additional ingredients that may be used in aji de gallina include:
- Queso fresco – Crumbled fresh cheese can be used instead of or along with parmesan.
- Pecans – Chopped or ground pecans add texture and flavor.
- Walnut – Ground walnuts can be used to add nuttiness.
- Rocoto peppers – These spicy Peruvian chiles add extra heat.
- Aji amarillo paste – Pureed ají amarillo peppers provide vibrant yellow color and flavor.
- Evaporated milk – This can be used instead of regular milk or cream.
- Potatoes – Diced boiled potatoes are sometimes added.
- Peas – Petit pois add some freshness and color.
The proportions of the different ingredients can be adjusted based on preferences for color, spice level, and thickness of the sauce.
Preparation
To make aji de gallina, the ingredients must be prepared and the dish is assembled in stages. Here is an overview of the general preparation steps:
- Simmer the chicken in broth or water until cooked through. Shred the chicken into bite-size pieces.
- Soak the bread in milk or cream. Then squeeze out the excess liquid and blend into a paste.
- Sauté the onions and garlic in oil or butter until soft and fragrant.
- Add the ají amarillo peppers and cook for 1-2 minutes to release their flavor.
- Add the chicken broth and simmer for 5-10 minutes.
- Stir in the bread-milk mixture and parmesan cheese. Cook, stirring frequently until the sauce thickens.
- Add the shredded chicken and season with salt and pepper.
- Simmer for 5-10 minutes to allow flavors to blend.
- Adjust consistency if needed by adding more milk/cream or broth.
- Serve warm over potatoes or rice, garnished with pecans, peas, and/or queso fresco if desired.
This method ensures the chicken is tender, the sauce creamy but not loose, and the flavors well-developed.
Regional Variations
While the core ingredients remain the same, there are some regional variations in aji de gallina recipes within Peru:
- In coastal regions like Lima, they often use evaporated milk and ají amarillo paste for the sauce.
- In the Andean region, toasted walnuts and queso fresco may be added.
- Some regions add hot rocoto peppers for extra spice.
- Potatoes are a common addition in the mountainous regions of Peru.
Peruvians living abroad may also adapt ingredients based on availability, using things like cheddar cheese, yellow bell peppers, or peas in place of queso fresco, ají amarillo, or potatoes.
Key Considerations
There are a few key things to keep in mind when making authentic aji de gallina:
- Use ají amarillo – No other chile can quite replicate its fruity, moderately spicy flavor.
- Get the right consistency – The sauce should coat the chicken and be thick but pourable.
- Layer flavors – Let the garlic, onions, peppers, and cheese integrate.
- Use good chicken – Poach it until just cooked through and tender.
- Finish with garnishes – Queso fresco, pecans, peas, or boiled potatoes.
substitutions
While traditional aji de gallina relies on ingredients native to Peru, some substitutions can be made if those ingredients are unavailable:
| Original Ingredient | Substitution |
|---|---|
| Ají amarillo peppers | Yellow bell peppers, aji pepper paste, or yellow food coloring |
| Queso fresco | Feta, goat cheese, or mild cheddar |
| Evaporated milk | Whole milk or half and half |
| Pan molido | French bread or sandwich bread |
| Pecans | Walnuts, almonds, or cashews |
| Rocoto peppers | Jalapenos, serranos, or cayenne pepper |
While not exactly the same, these swaps can deliver a reasonably close end result in terms of texture, flavor, and heat when necessary.
Serving Suggestions
Aji de gallina is versatile and can be served in different ways:
- Over rice – The most traditional serving method. White rice balances the richness.
- Over potatoes – Also common in Peru. Fried or boiled potatoes work well.
- Stuffed in peppers or pasta – For a heartier meal, stuff it into peppers, shells, or lasagna.
- With bread – Great on rolls or over thick slices of bread.
- As a dip – Serve with veggies, chips, or bread pieces for dipping.
- In empanadas – Stuff the filling into baked or fried empanada pastries.
It can also be served as a main course or appetizer depending on portion size. No matter how it’s served, aji de gallina is sure to please with its nuanced flavors and creamy, comforting texture.
Nutrition
Aji de gallina is a nutritious dish providing protein, vitamins, and minerals. Here is the nutrition breakdown for a typical serving (1 cup):
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 385 | 24g | 21g | 16g |
- High in protein from the chicken.
- Contains vitamins A, C, B6, and B12.
- Provides minerals like iron, zinc, potassium, and magnesium.
- Relatively low in carbohydrates per serving.
- Mainly calories from fat due to ingredients like cream, cheese, and oil.
The nutrition can vary somewhat based on the exact ingredients and quantities used. Overall it provides important nutrients, making it a nourishing choice.
Cost
Aji de gallina costs around $8-$12 to make an average recipe serving 4-6 people. The ingredients break down as follows:
| Ingredient | Cost |
|---|---|
| Chicken (1 lb) | $3-$4 |
| Ají amarillo peppers | $1-$2 |
| Vegetable oil | $0.50 |
| Onion and garlic | $0.75 |
| Parmesan cheese | $1 |
| Bread | $0.50 |
| Milk | $0.75 |
| Chicken broth | $0.50 |
Cost can be reduced by buying ingredients in bulk when possible. Chicken thighs are also cheaper than breasts. Serving over rice instead of potatoes lowers cost a bit as well.
History
Aji de gallina has a rich history in Peruvian cuisine dating back centuries:
- Originated during the Spanish colonial era as an adaptation of Spanish dishes.
- Uses ají peppers native to Peru and South America.
- Early versions may have contained galina, an aromatic herb.
- The name translates to “hen’s chili” but it likely refers to the color, not actual hen.
- First mentioned in early 1800’s cookbooks from Lima, Peru’s capital.
- Spread through Peru as Europeans and Africans migrated around the country.
- Evolved into a national symbol of Peruvian gastronomy by the mid-20th century.
While recipes vary by region, it remains a staple menu item at Peruvian restaurants, family meals, and celebrations.
Cultural Significance
Aji de gallina holds cultural significance for several reasons:
- Considered one of Peru’s national dishes along with ceviche and lomo saltado.
- Commonly served for Patriot’s Day (July 28-29), Peru’s independence holiday.
- A nostalgic meal that connects people to fond family memories and traditions.
- Shows the influence of Spanish, African, Andean, and Amazonian cultures on Peruvian cuisine.
- Displayed in Peruvian cookbooks and magazines as an iconic local recipe.
- A point of pride among Peruvian chefs who each have their own version.
For Peruvians at home and abroad, aji de gallina transcends its status as a popular food, also representing national identity and cultural heritage.
Popularity
Aji de gallina has gained popularity internationally as interest in Peruvian cuisine has grown. Some reasons it has become so popular worldwide:
- Unique and appealing balance of creamy, spicy, savory flavors.
- Comforting, homestyle dish that feels elegant.
- Adaptability to different dietary needs and local ingredients.
- Treasured food tradition that tells Peru’s complex history.
- Photogenic yellow color and shredded chicken texture.
- Use in fusion cuisine combining Peruvian and other styles.
- Inclusion on menus at modern Peruvian restaurants abroad.
While especially beloved in Peru, aji de gallina’s fame has spread as more people try this iconic dish through traveling in Peru, South America, or to Peruvian eateries elsewhere.
Conclusion
Aji de gallina is the quintessential Peruvian stew, made from chicken braised in a creamy, slightly spicy sauce thickened with bread and cheese. While recipes vary regionally, the core ingredients of ají peppers, chicken, garlic, onions, bread, and cheese make it uniquely flavorful. Its origins centuries ago and role in Peruvian culture give it significance beyond being just a delicious meal. Aji de gallina has now become popular worldwide thanks to growing appreciation of Peruvian gastronomy.