Slow-Cooked Aji de Gallina with Toasted Bread and Walnuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A rich Peruvian chicken stew simmered in a spicy, creamy aji amarillo sauce thickened with toasted bread and walnuts. This Latin American recipe, ready in about 65 minutes, pairs chicken breasts, aji amarillo paste, white bread slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Ingredients

• 3 large (about 1.5 lbs) chicken breasts
• 3 tbsp aji amarillo paste
• 4 slices, crusts removed white bread slices
• 1/2 cup, toasted walnuts
• 1 medium, finely chopped onion
• 2 cloves, minced garlic cloves
• 1 cup evaporated milk
• 2 cups chicken broth
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• for serving white rice
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, bring 2 cups chicken broth to a boil. Add 3 large chicken breasts and 1 tsp salt. Reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken and shred finely; reserve broth.
2. Step 2: While chicken cooks, toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside.
3. Step 3: Tear 4 slices white bread (crusts removed) into pieces and soak in 1 cup evaporated milk for 10 minutes until softened.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
5. Step 5: Stir in 3 tbsp aji amarillo paste and cook for 2 minutes until the oil turns bright yellow.
6. Step 6: Add soaked bread and milk mixture and 1 1/2 tsp salt, stirring to combine. Slowly pour in reserved chicken broth (about 1 cup) while stirring until the sauce thickens, about 5 minutes.
7. Step 7: Add shredded chicken and toasted walnuts to the sauce. Stir in 1/4 cup grated Parmesan cheese and 1/2 tsp black pepper. Simmer gently for 10 minutes to meld flavors.
8. Step 8: Serve hot over white rice with hard-boiled eggs or boiled potatoes if desired.