Aji De Gallina – Peruvian Creamy Chicken Stew

Yellow stew with three boiled egg halves, green olives and shredded chicken in orange coloured caseserole pot with a spoon on white board.
Aji de Gallina is a popular Peruvian Creole dish, a spicy & creamy chicken stew thickened by nuts and bread.

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner
Servings 4


To serve

  • 4 Free Range Eggs hard-boiled
  • cup Green olives


  • 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.
  • In a pot, heat the oil and sauté onion & garlic until transcurrent. Add spices and chilli paste.
  • 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.
  • 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.
  • Serve over brown rice, garnish with boiled eggs and green olives.
Keyword weekly menu
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