Authentic Peruvian Aji de Gallina

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy chicken stew made with aji amarillo peppers, bread, and milk, served with boiled potatoes and rice for a comforting Peruvian classic. This Peruvian-inspired one-pot recipe, ready in about 70 minutes, pairs chicken breast, aji amarillo peppers, bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 6 Peruvian cuisine 480 cal/serving

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Ingredients

2 lbs (cut into 1-inch cubes) chicken breast
4 (seeds removed and finely chopped) aji amarillo peppers
1/2 cup (crushed) bread
2 cups whole milk
1/2 cup (finely chopped) onion
2 cloves (minced) garlic
1/4 cup olive oil
1 tsp cumin
1 1/2 lbs (boiled and cubed) potatoes
1 1/2 cups (cooked) rice

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Instructions

Step 1: In a blender, combine 4 chopped aji amarillo peppers, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1 tsp cumin, and 1/4 cup olive oil. Blend until smooth, adding 1/2 cup water if needed.
Step 2: In a large pot, heat 1/4 cup olive oil over medium heat. Add 2 lbs chicken cubes and brown for 3-4 minutes on all sides. Remove chicken and set aside.
Step 3: Add the aji amarillo mixture to the pot, cook for 2 minutes until fragrant. Stir in 1/2 cup crushed bread, 2 cups whole milk, and 1/2 cup water. Bring to a simmer.
Step 4: Return chicken to the pot, add 1 1/2 lbs boiled cubed potatoes, and cook for 20-25 minutes until chicken is tender and sauce thickens.
Step 5: Serve warm, topped with cooked rice and a sprinkle of crushed bread.