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Recipe Aji de Gallina

Paqu Jaya Yellow Chili (aji amarillo) Concentrate

Fresh yellow chilies, peeled, lightly cooked in small batches and homogenised. Aji Amarillo is the base of a wide range of Peruvian dishes.

Interesting facts and provenance:  Yellow chilies have a fruity, sunny, tropical taste and score a lively 30,000 50,000 Scoville’s

Recipe Aji de Gallina

One of Lima’s most loved stews, creamy, mild and utterly comforting, with an exotic twist of Yellow chili.


  • 1 skinless free range chicken breast
  • 3 cups chicken stock
  • Salt and pepper
  • 3 slices white bread
  • ¼ cup vegetable oil
  • ½ cup red onion finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons Paqu Jaya Yellow chili concentrate
  • ½ teaspoon dried oregano
  • ½ cup pecans, finely chopped
  • ½ cup full fat milk
  • Salt and pepper
  • ½ cup Parmesan cheese, grated
  • 2 hard boiled eggs
  • 1 bayleaf
  • 2 peeled, boiled or steamed potatoes.
  • 4 pitted black olives
  • Curly parsley
  • 2 cups cooked white rice
  • In a heavy saucepan, cook chicken breast in stock with bayleaf, salt and pepper, uncovered for approx 20 minutes.
  • Remove cooked breast, shred meat and reserve. Strain the remaining stock.
  • Put bread slices in a bowl and add one cup of the stock. When the bread has soaked all the stock, process in a blender to form a loose paste. Reserve.
  • In the same saucepan, heat oil and cook onion & garlic over medium heat for c. 8 minutes. Stir continuously without browning until soft, add and stir in Paqu Jaya yellow chili paste, add oregano and cook for 5 minutes.
  • Add bread and one more cup of chicken stock to the pan, (always stirring) for 3 more minutes or until the mixture starts to thicken.
  • Stir in shredded chicken, pecans, and Parmesan. Season with salt and pepper.
  • Add milk and remove from heat. Adjust thickness by adding more stock. Sauce should be very smooth and rich.
  • Cut cooked potatoes in thick slices, cover with the aji de gallina and serve with rice.
  • Decorate with hard boiled eggs cut in half or quarters, black olives and parsley.
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