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Peruvian cuisine is full of bold flavors, and Aji de Gallina: Peruvian Chicken Chili is no exception. This creamy, mildly spicy chicken dish may not be the most visually striking meal, but what it lacks in appearance, it more than makes up for in taste. Traditionally served over rice or potatoes, this comforting dish is packed with rich flavors, tender chicken, and a smooth, velvety sauce. Best of all, I made this version completely gluten-free without compromising the authenticity of the dish.
Jump to RecipeThe History of Aji de Gallina
Aji de Gallina has its roots in Peru’s colonial era and is believed to be a dish influenced by both Spanish and indigenous cooking traditions. The name itself translates to “chicken in a chili sauce,” with “aji” referring to the Peruvian yellow chili pepper that gives the dish its signature flavor and color. Originally, it was considered a humble, peasant-style meal, as it was often made with leftover chicken or inexpensive cuts of meat combined with stale bread to create a thick sauce. Over time, it evolved into a beloved staple of Peruvian home cooking and is now enjoyed across the country.
The 4th Part in my Peruvian Series
Below are the 3 other dishes that I created. All of these dishes had so much flavor.
- PERUVIAN TUNA CEVICHE
- PERUVIAN CHICKEN MEATBALLS
- PERUVIAN CHICKEN WITH AJI VERDE
- FRIDAY FIVE – PERUVIAN ADDITION (I found this one in my archives)
Making It Gluten-Free
The traditional version of Aji de Gallina often uses stale gluten bread as a thickening agent, but I adapted the recipe using a gluten-free bread. Texturally, there was no difference as the consistency was just as creamy and delicious. Instead of regular bread, I used a store bought gluten-free loaf with the crust removed.
A Comforting, Flavorful Peruvian Classic
Aji de Gallina: Peruvian Chicken Chili is the perfect example of how simple ingredients can transform into something extraordinary. The creamy sauce, combined with the subtle heat of the aji amarillo, makes every bite a delightful experience. By making this dish gluten-free, I was able to keep the tradition alive so I could enjoy and my guests were none for the wiser. If you’re looking for a comforting, flavorful meal that brings a taste of Peru to your kitchen, this Aji de Gallina recipe is a must-try!
Putting together the chicken chili.
The Aji de Galina: Peruvian Chicken Chili with a GLuten-Free Twist plated
Aji de Galina: Peruvian Chicken Chili
My Aji de Galina: Peruvian Chicken Chili with a Gluten-Free Twist is such a satisfying dish. Its humble appearance does not do justice to its taste.
Ingredients
Prepping Chicken
- 6 – 8 Whole Chicken breasts
- 4 Cups water or chicken stock reserve a cup of the stock
- 1 Whole Onion halved
- 2 Whole Carrots rough chop
- 2 Cloves Garlic lightly smashed
Gluten-free Bread thickener
- 1 Loaf gluten-free bread crust removed
- 12 Ounces Evaporated milk
- 1/2 Cup Chicken stock
- 1/2 Cup Parmesan cheese
Making the Aji de Galina
- 1 – 2 Tsp Vegetable oil
- 1 Whole Onion chopped
- 2 Cloves Garlic minced
- 1 Tbsp Aji amarillo paste
- 2 Tsp Turmeric
- 1/4 Cup Black olives
- 1/2 Whole Red onion pickled
Instructions
Prepping Chicken
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In a pressure cooker, add all the ingredients to the pot and set for 45 minutes. When done, release the pressure. Once cool enough to handle, remove the chicken and reserve a cup of the stock. Shred the chicken and set aside.
Gluten-free Bread thickener
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Pour the evaporated milk and half a cup of the reserved chicken stock into a bowl with the bread and soak until well absorbed. Now add to a blender and blend until smooth. Finish, by adding in the parmesan cheese and blend once more. Set aside.
Making the Aji De Galina: Peruvian Chicken Chili
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Heat the vegetable oil in a Dutch oven. Once shimmering, adding in the garlic and vegetables and sauté for 4 – 5 minutes. Next, add in the shredded chicken and the aji amarillo paste. Cook for 2 – 3 minutes mixing well. Next comes the bread mixture. Stir frequently make sure everything is well mixed. If the mixture gets dry, and in some stock. You are trying to maintain a loose texture. Season with the turmeric and cook for 5 more minutes.
Serve with black olives, red onions and hard boiled eggs if you desire.
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