aji de gallina recipe

The Best aji de gallina recipe

Aji de Gallina (Peruvian Chicken in Chili Sauce)

4.5 from 1894 votes

A flavorful Peruvian dish featuring tender chicken simmered in a rich tomato-chili sauce, served with a soft corn tortilla dough. Perfect for a hearty and aromatic meal.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless chicken thighs (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf

For the Sauce

• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 2 medium tomatoes (diced)
• 1 red bell pepper (diced)
• 1 jalapeño (seeds removed, finely chopped)
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 tbsp tomato paste
• Salt and pepper to taste

For the Dough

• 2 cups cornmeal (fine grind)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 cup warm water
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chicken pieces, cumin, oregano, salt, pepper, and bay leaf. Cook for 5-7 minutes until lightly browned. Remove chicken and set aside.
2. 2
   In the same skillet, sauté onion, garlic, tomatoes, red bell pepper, and jalapeño for 5-7 minutes until softened. Add tomato sauce, chicken broth, coriander, smoked paprika, cinnamon, and tomato paste. Simmer for 10 minutes. Blend until smooth (optional). Season with salt and pepper.
3. 3
   In a bowl, mix cornmeal, flour, salt, and baking powder. Gradually add warm water and oil, stirring until a soft dough forms. Cover and rest for 10 minutes.
4. 4
   Heat a dry skillet over medium heat. Roll out the dough into small tortillas (about 6 inches in diameter). Cook each tortilla for 1-2 minutes per side until lightly golden.
5. 5
   Return chicken to the skillet with the sauce. Simmer for 15-20 minutes until chicken is fully cooked and sauce thickens. Adjust seasoning if needed.
6. 6
   Serve chicken in the sauce over warm tortillas. Garnish with chopped cilantro if desired.

🔧Equipment

• Large pot
• Skillet or frying pan
• Mixing bowls
• Blender or food processor (optional for smoother sauce)
• Whisk
• Tortilla press or rolling pin
• Serving plates

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 95🧂Sodium: 750🌾Total Carbs: 48🥦Dietary Fiber: 6🍬Sugars: 8🥩Protein: 32

📝Notes

Tips

• For extra richness, add a dollop of sour cream or avocado slices on top.
• Substitute chicken thighs with chicken breast if preferred.
• Ensure the dough is soft but not sticky; adjust water as needed.
• Use fresh jalapeño for a spicier kick or omit for mild heat.

Variations

• Add diced potatoes or sweet potatoes to the sauce for extra heartiness.
• Sprinkle grated cheese on top before serving for a creamy texture.

❓ Frequently Asked Questions About Aji de Gallina (Peruvian Chicken in Chili Sauce)

1. What is the traditional origin of Aji de Gallina and why is it popular in Mexico?
Aji de Gallina originates from Oaxaca, Mexico, where it has been a staple dish for generations, especially during holidays like Christmas. It’s popular because of its rich, creamy, and savory flavors, blending shredded chicken, corn, and a unique blend of spices and cheeses. The dish is often served as a main course or as part of a festive meal, reflecting Oaxacan culinary traditions.

2. What ingredients are essential to making authentic Aji de Gallina?
The key ingredients include:
– Shredded chicken (preferably slow-cooked or poached)
– Corn kernels (fresh, frozen, or canned)
– Queso Oaxaca or Chihuahua (essential for its stretchy, mild cheese texture)
– Aji amarillo paste (the signature yellow chili sauce, though some use adobo or salsa verde)
– Tomato sauce (blended tomatoes, garlic, and spices)
– Cumin, garlic, onion, and bay leaves (for depth)
– Lard or oil (traditionally used for frying)
– Optional: corn tortillas, avocado, or cilantro for serving

3. How do you properly cook the chicken for Aji de Gallina to ensure it’s tender and flavorful?
For the best texture, poach or slow-cook the chicken until fully tender. A common method is:
– Poaching: Simmer chicken pieces in water with bay leaves, garlic, and a splash of vinegar for 20–30 minutes until fork-tender.
– Slow-cooking: Brown chicken in lard/oil, then simmer with broth, spices, and aromatics for 1–2 hours until shredded easily.
Avoid overcooking, as it can make the chicken dry. The chicken should be moist and easily pulled apart.

4. Can I substitute any ingredients in Aji de Gallina, and if so, what are the best alternatives?
While authenticity calls for specific ingredients, here are some substitutions you can consider:
– Aji amarillo → Use a mix of salsa verde (adobo) and yellow chili powder for color and heat.
– Queso Oaxaca → Pepper jack or Monterey Jack (though texture may differ slightly).
– Corn kernels → Diced bell peppers or zucchini (for a lighter version).
– Lard → Vegetable oil or butter (though traditionalists prefer lard for its rich flavor).
For extra creaminess, add a splash of coconut milk or crème fraîche at the end.

5. What’s the best way to serve Aji de Gallina, and how can you enhance its presentation?
Aji de Gallina is traditionally served hot with:
– Warm corn tortillas (for scooping up the sauce and cheese).
– Toppings: Shredded lettuce, diced tomatoes, avocado slices, or pickled red onions for freshness.
– Extra cheese: Sprinkle with more queso Oaxaca or cotija before serving.
For presentation, arrange the dish in a deep bowl, garnish with cilantro, and serve with a side of salsa roja or mango salsa for contrast. Some also pair it with black beans or rice for a full meal.