How to make Aji de Gallina

Why cooks start here

Aji de Gallina is cooked the way Lima home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

Aji de Gallina is a beloved dish in Lima's home kitchens, where it is crafted with an instinctive touch. Here, salt is measured with intuition, and generosity with fat is a given. It is a dish that embodies the everyday warmth of a Peruvian household, often gracing the table during casual gatherings or family meals. This recipe captures the essence of how a Peruvian family cook would prepare it, without the frills but with all the flavors that make it special. Expect a comforting embrace of creamy, spicy flavors from the aji amarillo paste, melding seamlessly with the tender, shredded chicken. The evaporated milk and queso fresco contribute to its lush, velvety texture, while walnuts add a hint of earthiness. Each bite is balanced by the subtle sweetness of onion and the vibrant contrast of black olives. This is a dish meant to be shared, its flavors unfolding best in the company of others.