Peruvian Creamy Chicken Stew – Aji De Gallina

Aji de Gallina is a popular Peruvian Creole dish, a spicy & creamy chicken stew thickened by nuts and bread.

Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4


  • 2 Waitoa Free Range Chicken Breast Fillets
  • 3 cups Chicken stock
  • 2 tbsp Olivado Avocado Cooking Oil
  • 1 Onion, diced
  • 3 Garlic cloves, minced
  • 1/2 tsp Ground cumin
  • 1/2 tsp Turmeric
  • 1 tbsp Aji amarillo chilli paste*, or  fresh chilli paste
  • 4 slices of bread, crusts removed
  • 50g FreshLife Californian Walnuts, lightly toasted and finely chopped
  • 1/3 cup Grated parmesan cheese
  • 2/3 cup Evaporated milk
  • Salt & pepper
To Serve:
  • 4 Free Range Eggs, hard-boiled
  • 1/3 cup Green olives


  1. Poach the chicken in the stock for 20 minutes or until cooked through. Drain and reserve the cooking liquid. Shred the chicken when cool enough to handle.
  2. In a pot, heat the oil and sauté onion & garlic until transcurrent. Add spices and chilli paste.
  3. Place the bread and the reserved chicken liquid in a blender and blend until smooth. Add to the onion mix and cook over low heat stirring for 8-10 minutes until slightly thickened.
  4. Add the shredded chicken, chopped walnuts and parmesan, then continue cooking until the stew becomes thick & creamy. Just before serving, stir through evaporated milk and season.
  5. Serve over brown rice, garnish with boiled eggs and green olives.

 *Aji Amarillo Paste is a Peruvian yellow chilli paste. Aji Amarillo Chilli has fruity flavour and milder on heat. You can substitute with fresh chilli paste if you cannot find it. 

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