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SkyKitchen Peruvian Cooking Classes©

Ají de Gallina

Chicken Stew with Mild Peppers , 4 to 6 servings


600 g chicken breast (with skin and bones)
2 middle sized red onions
2 garlic cloves
7 tbs. ají amarillo paste or a mix of ají amarillo and ají mirasol paste (dried yellow pepper)
2-3 breakfast rolls or same amount of sliced bread
250 ml evaporated milk
4 pecan nuts
30 g grated Parmesan cheese
4 tbs. of vegetable oil
salt, pepper and cumin
Pisco, turmeric
Served with white rice, boiled potatoes or both
Soup vegetables to boil the chicken:
1 carrot, 1 onion, 2 celery staks, 2 garlic cloves


  1. Boil the chicken in a pot with salt, water and soup vegetables for around 25 minutes. Put out the chicken and keep the received chicken stock.

  2. Break the bread in pieces and soak it in the milk and 250 ml of the chicken stock. Depending on your preferred texture just let the bread soak for 10 minutes, or blend the bread and the liquid for a few seconds only.

  3. Remove skin and bones from the chicken and shred it. Separate the meat along its fibers, so you can get thin threads.

  4. Chop onions and garlic into very small cubes. Use a mortar to grind the pecans until the oil comes out.

  5. In a pot with 3 tbs. of vegetable oil, fry garlic with some turmeric for a few seconds. Add the pecans and fry for another 2 minutes. Add the onions and fry for about 7 minutes, add the chili paste and fry for about 5-10 minutes.

  6. Add the bread mix to the pot. Important: reduce the temperature and stir constantly, so it doesn’t stick at the bottom of the pot. When the sauce starts boiling, add the chicken and parmesan, and let simmer for a few more minutes. Whenever the dish becomes thick, add some of the chicken stock.

  7. Add a bit of cumin and a shot of Pisco. Salt and pepper to taste.

This dish can also be done with fish instead of chicken. In that case use fish stock instead of chicken stock. Fry the flowered and salted fish, cut into bigger pieces (5 x 5 x 2 cm). Add the fish only at the very end or just pour the sauce over the fish on a serving plate.


Don't overcook the chicken, because the meat will get dry. If it is not fully cooked yet, you can simmer the dish for a few more minutes at the end.
Make a flavorful chicken stock with some clear vegetables.

Cut onions very small.

Fry the onions for 7-10 minutes or until translucent.

The plated dish.