Aji de Gallina, a Peruvian Spicy, Creamy Chicken Stew served over rice has all the elements of the perfect comfort food. Tender chicken cooked in an easy cream sauce with a slight heat from yellow peppers, it is a dish you will make again and again.
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Peruvian Comfort Food
Many people get a bit nervous when they hear a recipe that includes a cuisine they aren’t familiar with, but don’t be freaked out. Aji de Gallina is simple to make.
It’s creamy and hearty, perfect for winter months, but not so heavy that you wouldn’t want to eat it in the summer. It is the perfect year round comfort food.
It is a little bit different than your traditional creamy chicken stew because it get’s its creaminess not only from milk, but also from bread. Peruvians love to use bread as a thickener.
Aji de Gallina, Peruvian Spicy Creamy Chicken Stew
You probably looked at my profile picture and said wait – she’s not Peruvian. You are right, I’m not, but I am married to a Peruvian who is an amazing cook. His dad was a chef and we are in the process of translating his recipes. Let me tell you, they are amazing. Peruvian food is such a great mixture of so many different cultures. It’s a real treat.
This particular dish is one of my husband’s favorites. When we first decided to try to make Aji de Gallina (which basically means yellow pepper chicken), I honestly wasn’t sure how it was going to come out.
This recipe would normally use a French Style of bread, soaked in milk, to give it its creaminess. Fortunately, gluten free bread tends to get soggy quite easily so it is perfect for this recipe.
This Peruvian Spicy Creamy Chicken Stew is really simple to make, however here are just a few notes to make cooking a bit easier for you!
Gluten Free Bread
We usually use the Schar Baguettes. This recipe uses almost one whole one. However, I have also made this with Udi’s French Bread as well as with gluten free white sandwich bread. It really comes down to what you have on hand.
I like to use chicken breasts, but you can really use dark meat, white, meat, or a combo of both. We boil them in chicken broth and then use the same chicken broth in the dish. If you don’t have time, and you have access to a gluten free rotisserie chicken, you can use that.
This is a much more common item to find then people think. It is usually in the ethnic food are of the grocery store. There are several different brands. In the grocery store, it runs about 5.00, on Amazon around 9.00. One jar will last a while and it takes years for the stuff to go bad, so go ahead and invest in a jar. It’s good in so many things. I have a bunch of recipes that use it, but you can also use it in marinades and dressings. It’s good stuff.
Different brands tend to be a little bit different in how spicy they are. Start with a low amount and add more if you like. If you don’t like things spicy, just a little bit will give it flavor without heat, if you like it spicy, then add plenty!
The nuts are totally optional. Some may argue that they are not, but I’ve had it with and without and I don’t really tell the difference.
The Egg and The Olive
It’s traditional to serve this with a hard boiled egg and an olive on top. Personally, I hate olives, but if you like them, then go ahead and add it!
You are going to fall in love with Peruvian food after eating this Aji de Gallina, Peruvian Spicy Creamy Chicken Stew!
There is no salt amount listed because the salt content in chicken broth varies greatly. Be sure to taste and add salt as needed. Please refer to the recipe notes within the blog posts for information about Aji Amarillo, gluten free bread, and types of chicken. We normally boil the chicken breasts (or thighs if you prefer) in chicken broth and water to cook them. Then use the chicken broth they were boiled in for the dish.
There is no salt amount listed because the salt content in chicken broth varies greatly. Be sure to taste and add salt as needed. Please refer to the recipe notes within the blog posts for information about Aji Amarillo, gluten free bread, and types of chicken.
We normally boil the chicken breasts (or thighs if you prefer) in chicken broth and water to cook them. Then use the chicken broth they were boiled in for the dish.