Aji de Gallina is one of Peru’s most beloved comfort foods—a rich, creamy, and mildly spicy dish made with shredded chicken in a lightly thickened sauce of ají amarillo (Peruvian yellow pepper), cheese, and milk. Traditionally, the sauce is thickened with bread or crackers and served over potatoes, accompanied by rice and hard-boiled eggs.

This dish dates back to colonial times, influenced by Spanish, Andean, and even French cuisine. The name Gallina (hen) hints at its original preparation with older, more flavorful hens, though today, chicken is commonly used for convenience. Over the years, different methods have been passed down through families, each adding its own touch to this comforting dish.

In my family, my grandma (Mami) always said that making a great Aji de Gallina was just like making a good Huancaína sauce. That thought stayed with me for years. Then, one day, I had some leftover Huancaína—usually eaten cold—and decided to warm it up and add shredded chicken. Suddenly, my grandmother’s words made perfect sense! YES, there’s a longer, more traditional way to make this dish, and when done well, it’s incredible. But this shortcut version? It has nothing to envy from the classic!

If you’re American, this might remind you of a rich, velvety gravy. If you’re from Mexico, it may evoke memories of a mole.

Want to enjoy this delicious classic without the extra prep? My shortcut version keeps all the bold flavors while making it quick and easy with Huancaína sauce and rotisserie chicken. Perfect for a fuss-free Peruvian feast!

Aji de Gallina (My Easy Recipe)

Serves: 4

Ingredients:

• 2 cups Huancaína sauce (recipe here)
• 1/2 cup chicken broth, more if needed
• 12 oz. shredded rotisserie chicken (up to 1lb)
• ¼ cup Parmesan Reggiano, grated, more to taste
• 1/2 cup Heavy whipping cream, evaporated milk, or whole milk
• Hard-boiled eggs, quartered (for garnish)
• Boiled potatoes, sliced (for serving)
• Cooked white rice, (for serving)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions:

1. In a large sauté pan, heat the Huancaína Sauce, and warm it through, stirring constantly.
2. Add the broth and stir well to loosen the consistency, quickly incorporate the Chicken. Mix well to coat. The chicken should look a bit loose in the sauce, if not add a little more broth or water. Continue to cook over medium-high heat, and stirring frequently.
3. Once the sauce and chicken are warm through, add the cream or milk, and the cheese. Adjust the consistency and the salt, and black pepper to taste.
4. If the sauce is too thick, gradually add a bit more of liquid, stirring until the sauce reaches a smooth consistency that drizzles well over the potatoes.
5. Arrange sliced boiled potatoes on a plate. with some rice on the side of the potatoes.
6. Ladle the Aji de Gallina sauce generously over the potatoes.
7. Garnish with sliced hard-boiled eggs, kalamata olives, and more cheese if desired.