Peruvian Aji De Gallina(Chicken In Pepper Sauce)
Peruvian Aji De Gallina offers tender chicken in a spicy, creamy pepper sauce, complemented by cheese, eggs, and olives—perfect for those seeking bold, flavorful dishes.
Ingredients
- 1/4 lb. hot peppers ⓘ
- 3/4 lb. white bread ⓘ
- 2 c. light cream ⓘ
- 1 (2 1/2 to 3 lb.) frying chicken, cut up ⓘ
- 1 c. olive oil ⓘ
- 1 large onion, minced ⓘ
- garlic ⓘ
- 1 tomato, peeled and quartered ⓘ
- 2 c. chicken broth ⓘ
- 1 1/2 tsp. salt ⓘ
- 6 Tbsp. grated Parmesan cheese ⓘ
- 2 hard-cooked eggs, quartered ⓘ
- 6 ripe olives ⓘ
Instructions
- Wash the hot peppers and remove their centers. Soak them in water overnight.
- Grind the soaked peppers in a food processor or blender.
- Remove crusts from the white bread.
- Break up the bread and soften it in the light cream.
- Brown the chicken pieces in olive oil, then remove them from the pan.
- In the same pan, brown the minced onion and garlic.
- Add chicken broth and salt to the pan, and bring to a boil.
- Return the chicken to the pan and simmer over low heat for 1 hour.
- Sprinkle grated Parmesan cheese over the dish before serving.
- Garnish with quartered hard-boiled eggs and ripe olives.
Tips & Substitutions
To enhance the flavor, consider using a mix of yellow and green hot peppers to balance heat and taste. If you can't find light cream, half-and-half or a combination of milk with a bit of butter can work as a substitute. For a quicker version, cooked rotisserie chicken is a great alternative to freshly cooked chicken. Ensure to soak the peppers long enough to soften them for blending.
Serving Suggestions
Serve Aji De Gallina over a bed of fluffy white rice to soak up the delicious sauce. Pair it with a fresh green salad or steamed vegetables for a balanced meal. This dish also pairs beautifully with Chicken For Casseroles Or Salads for a complete Peruvian-inspired dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or cream to maintain moisture. Avoid microwave reheating if possible, as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Peruvian Aji De Gallina(Chicken In Pepper Sauce) contains roughly 1197 calories, with 28g protein, 104g carbohydrates, and 80g fat. It is an excellent source of vitamin A (115% of the Daily Value), dietary fiber (73% of the Daily Value), and iron (68% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2770mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Aji De Gallina ahead of time?
Yes, Aji De Gallina can be made a day in advance. In fact, the flavors often improve after sitting overnight in the refrigerator. Just reheat gently before serving, and consider adding a little cream or broth to refresh the sauce.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth or water can be used as alternatives. However, vegetable broth may alter the flavor slightly. You can also dissolve a chicken bouillon cube in water to create a quick substitute.
Is it possible to make this dish vegetarian?
To make a vegetarian version of Aji De Gallina, substitute shredded jackfruit or mushrooms for chicken and use vegetable broth. You can also add chickpeas for protein. The sauce can be made with the same ingredients while omitting the meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).