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Gluten-free Ají de Gallina chicken served with peanuts and yellow chilli
Rich Peruvian chicken stew served over rice with hard-boiled eggs

Gluten-Free Ají de Gallina

Author: Flavelo
Recipes Main Courses
Ají de Gallina is Peru's national pride, a creamy chicken ragout whose sunny yellow colour comes from the 'ají amarillo' pepper. Originally thickened with bread (in the spirit of saving leftovers), this gluten-free version uses rice flour and nuts to achieve the right texture. The dish is a meeting of Spanish and Inca cuisine: creamy nut sauces reflect European influence, while chilli is a native South American treasure.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Saucepan (for cooking)
  • Food processor (for the nuts)
  • Serving spoon

Allergen Information

⚠️ Milk
⚠️ Peanuts
⚠️ Eggs

Instructions

1 ✓

Boil the chicken breast in salted water (or stock) along with the carrot. Cook until tender (approx. 20 minutes), then remove, let cool, and shred into strips. Reserve the cooking liquid!

Tip: Shredded meat absorbs the sauce better than cubed.
2 ✓

Chop the onion, garlic, and pepper very finely. Grind the peanuts into a fine powder.

Tip: Peanuts not only add flavour but also thicken the dish with their oil content.
3 ✓

Heat the oil in a saucepan and sauté the onion and garlic until translucent. Add the pepper and ají amarillo paste, and continue frying.

Tip: Frying the paste deepens its colour and flavour.
4 ✓

Sprinkle with the rice flour and ground peanuts, stir well, then gradually pour in approx. 2-3 ladles of the chicken cooking liquid, stirring constantly to avoid lumps.

Tip: Rice flour is a gluten-free thickener (starch); it gelatinises under heat.
5 ✓

Stir in the sour cream, then fold in the shredded chicken. Cook together for a few minutes until creamy. Season with salt and pepper.

Tip: Do not boil too vigorously with sour cream, as it may curdle.
6 ✓

Serve with rice, topped with wedges of boiled egg.

Tip: Boiled egg and black olives are the classic Peruvian garnish.

Recipe FAQ

What should I use instead of ají amarillo?
It's hard to replace its fruity taste, but a mix of yellow bell pepper and a little habanero or cayenne comes close.
It became too thick. What should I do?
Rice flour thickens significantly upon cooling. Loosen with chicken stock or milk.

Ingredients

  • 500 g Chicken breast fillet
  • 2 tbsp Olive oil
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 whole Carrot
  • 1 whole Green pepper (bell pepper)
  • 100 g Sour cream (or heavy cream)
  • 50 g Roasted peanuts
  • 2 tbsp Ají amarillo paste (or yellow chilli paste)
  • 1 tbsp Rice flour
  • 1 whole Egg (boiled, for serving)
  • 1 tsp Salt
  • 0.5 tsp Black pepper