Creamy Aji de Gallina

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Lima’s creamy Aji de Gallina with a potato cake au gratin


For the Aji de Gallina

  • -  ½ breast chicken (boiled and shredded in large pieces)
  • -  ½ chopped white onion
  • -  4 tbsp. Fresh yellow Peruvian chili puree
  • -  6 slices white bread
  • -  1 cup of chicken broth
  • -  ¾ cup milk
  • -  Vegetable oil
  • -  Salt and ground pepper

    For decoration:

  • -  Black olive mayonnaise 
  • -  Spanish black olives
  • -  Pecans
  • -  Parmesan cheese
  • -  Quail hardboiled eggs
  • -  Green sprouts

For the potato grated cake

  • -  1 large white potato
  • -  150 ml. Milk cream
  • -  ½ tsp. Anise beans
  • -  Fresh thyme
  • -  3 slices of mozzarella cheese 
  • -  Salt and ground pepper


Aji de Gallina

  • -  Place the chicken in a casserole with salt, celery stalk and a coarsely chopped carrot. Cover with water. Bring to boil and cook until tender. Remove the chicken and shred in large pieces. Save 1 cup of the broth approx.
  • -  Shred the bread and soaked with the broth and milk.
  • -  Yellow Peruvian hot pepper cream: blanch the yellow hot pepper, remove the skin, blend with some oil and salt until you get a soft cream puree.
  • -  In a separate pan saute the onions in vegetable oil, when its well done add the yellow chili puree. Cooked for 5 min. more until light golden, finally add the soaked bread. Cooked for seconds in a low heat.
  • -  Blend the mixture until you get a cream, if needed add more milk or broth.
  • -  Return mixture to the pan, seasoned and add the chicken. Rectify flavours.

Potato cake

  • -  Prepare an infusion with the cream, anise, salt, grounded pepper and a thyme branch, over medium heat. Reduce a bit, cool and strain.
  • -  Boil the potato and cut into thin slices.
  • -  Mix the potatoes with the cream infusion, then place the potato in a baking dish and between layers of potatoes, put the mozzarella slices.
  • -   Bake in a preheated oven, until cheese melts.


Suggested Presentation

Place the grated potato cake in the center of a serving dish. Put on top the Aji de Gallina mixture and garnish with the olives, parmesan cheese, hardboiled eggs, grounded pecans and the green sprouts.