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Ají de Gallina with garlic, served with juicy chicken and rich sauce.
Creamy Peruvian chicken stew with a rich yellow chilli sauce

Creamy Peruvian chicken stew with garlic (Ají de gallina)

Author: Flavelo
Recipes Main Courses
Peru's national pride, where Spanish and Inca traditions meet. The soul of the sauce is 'Ají Amarillo' (yellow chilli), which is not only hot but also fruity. The creamy texture is traditionally achieved with bread, walnuts, and milk/cream – truly comfort food.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Pot for the chicken
  • Deep frying pan for the sauce
  • Whisk or wooden spoon

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Boil the chicken in salted water until tender, then shred the meat.

Tip: Save the chicken cooking water; it's great stock for thinning the sauce.
2 ✓

Chop the onion and garlic. Sauté in oil until translucent.

Tip: The caramelisation of the onion gives the dish its sweet base.
3 ✓

Mix in the chilli paste and fry for a few minutes until the oil takes on its colour.

Tip: Frying spice pastes (blooming) activates the flavour compounds.
4 ✓

Add the shredded chicken and the milk. Bring to a boil.

Tip: Let the meat absorb the spiced milk.
5 ✓

Mix the soured cream with the cornflour until smooth, then use it to thicken the ragout. Add the crushed toast as well.

Tip: The starch and bread together give the characteristic thick but not sticky texture.
6 ✓

Season with salt and pepper, and cook until finished in a few minutes.

Tip: The starch needs to boil to take effect.

Recipe FAQ

It became too thick.
Bread and starch tend to over-thicken. Feel free to add a little more milk or stock.

Ingredients

  • 500 g Chicken thigh fillets
  • 4 cloves Garlic
  • 2 tbsp Ají amarillo paste (or yellow chilli paste)
  • 1 whole Onion
  • 200 g Soured cream
  • 2 tbsp Cornflour
  • 3 tbsp Olive oil
  • 50 g Breadcrumbs or crushed toast
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 200 ml Milk