How to Make Aji de Gallina | No Nuts, Just Flavor!

aji amarillo

💰Cheaper: bell pepper

Bell pepper provides a similar color and sweetness, though less heat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Chicken thighs are often less expensive than chicken breast.

vegetable oil

🥗Healthier: olive oil

Olive oil is a healthier fat option.

hard-boiled eggs

💰Cheaper: tofu

Tofu can be used as a protein alternative for a vegetarian version.

In a medium pot, boil chicken tenderloins in water until fully cooked (about 12–15 minutes).

Remove chicken, shred into bite-sized pieces, and set aside.

Save 1 cup of the broth for the sauce.

While the chicken is boiling, also boil your potatoes (until fork-tender) and eggs (about 10 minutes).

Once the eggs are done, peel and set aside.

Slice potatoes for serving.

Soak the bread slices (without crusts) in the milk and place in a blender.

Add 1 cup of chicken broth and parmesan cheese.

In a pan, heat olive oil over medium heat.

Sauté the diced onion and garlic until softened and fragrant.

Stir in an additional 1–2 teaspoons of aji amarillo and the turmeric. Cook for 1–2 more minutes.

Add this sautéed mixture to the blender and blend everything until smooth and creamy.

Taste and adjust with more parmesan or aji sauce if desired.

Pour the sauce over the shredded chicken and stir to combine thoroughly.

Simmer gently on low if you’d like the flavors to meld a little more.

On each plate, serve a scoop of rice, a few potato slices, and half a boiled egg.

Spoon the creamy chicken mixture on top or to the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary