Aji de gallina
Shredded chicken in a creamy, mildly spicy yellow chilli sauce thickened with bread. Pure comfort over rice.
- Time1 hr
- LevelMedium
- Costabout £3.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Simmer the chicken in 400 ml water for 20 minutes until cooked through. Lift out, shred, and keep the stock.
20 min - 2
Soak the bread in the evaporated milk, then blend smooth with 150 ml of the stock.
- 3
Fry the onion in the oil for 8 minutes until soft. Add the garlic, aji amarillo paste and cumin and cook for 2 minutes.
8 min - 4
Stir in the bread mixture and simmer gently for 8 minutes until thick, adding a splash of stock if it gets stodgy.
8 min - 5
Add the chicken and parmesan. Warm through for 3 minutes and season.
- 6
Cook the rice in 300 ml water with a lid for 12 minutes.
12 min - 7
Serve the chicken over rice with potatoes, egg and olives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.