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Creamy Peruvian Aji de Gallina Recipe Easy Walnut Chicken Dinner

Creamy Peruvian Aji de Gallina - featured image
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A rich, comforting, and mildly spicy Peruvian walnut chicken dish with a creamy sauce that clings to shredded chicken, perfect for quick and cozy dinners.

Ingredients

Scale
  • 2 large chicken breasts, cooked and shredded (rotisserie chicken can be used)
  • 1/2 cup walnuts, finely chopped or ground
  • 2 tablespoons aji amarillo paste (or substitute with mild yellow chili pepper paste or yellow bell pepper with a pinch of cayenne)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 slices white bread, crusts removed and soaked in 1 cup whole milk
  • 1 cup evaporated milk
  • 1 cup chicken broth (homemade or low-sodium store-bought)
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • 2 hard-boiled eggs, sliced (optional, for garnish)
  • Black olives (optional, for garnish)

Instructions

  1. Place 2 large chicken breasts in a pot, cover with water, add a pinch of salt, and bring to a simmer. Cook for about 15 minutes or until fully cooked (internal temperature 165°F / 74°C). Remove, let cool slightly, and shred using two forks.
  2. Remove crusts from 3 slices of white bread and soak them in 1 cup whole milk for about 10 minutes until soft.
  3. In a blender or food processor, combine soaked bread with milk, 1/2 cup finely chopped walnuts, and 1 cup evaporated milk. Blend until smooth and creamy. If too thick, add a splash of chicken broth to loosen.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and cook for another minute until fragrant.
  5. Stir in 2 tablespoons of aji amarillo paste and cook for 2 minutes, letting the flavors mingle and the oil take on a golden color.
  6. Pour the blended bread and walnut mixture into the pan, then add 1 cup chicken broth. Stir well and bring to a gentle simmer, letting the sauce thicken for about 5 to 7 minutes. Stir often to avoid sticking or burning.
  7. Add the shredded chicken into the sauce, stirring until fully coated and warmed through (about 3 minutes). Season with salt and pepper to taste.
  8. Stir in 1/4 cup grated Parmesan cheese for a subtle savory note. Skip this step for a dairy-free version.
  9. Serve the creamy walnut chicken over fluffy white rice. Garnish with sliced hard-boiled eggs and black olives if desired. Optionally, sprinkle fresh parsley for color and brightness.

Notes

If the sauce is too thick, add more chicken broth or evaporated milk. If too thin, simmer a few extra minutes uncovered. Shred chicken while warm for better sauce adherence. Use fresh walnuts stored in the fridge for best flavor. Adjust aji amarillo paste to control spice level. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Peruvian, Aji de Gallina, walnut chicken, creamy chicken, easy dinner, aji amarillo, comfort food, quick recipe

Find it online: https://elaraeats.com/creamy-peruvian-aji-de-gallina-recipe-easy-walnut-chicken-dinner/