Ají de Gallina – Spicy Creamy Chicken with Rice


  • ½ red onion
  • 3 cloves of garlic
  • 2 chicken thighs
  • 3 tbsp. Uku yellow chili paste
  • 200ml chicken broth
  • 2 slices of white bread
  • 50ml evaporated milk
  • 20 g pecan nuts
  • ½ tsp. nutmeg
  • ½ tsp. dried oregano
  • 1 small bunch of parsley
  • 1 precooked sliced egg
  • 2 botija or calamata olives
  • 200g precooked white jasmine rice
  • Peas and carrots to taste (optional)


Boil the chicken thighs until cooked, and thereafter tear the chicken into strips.

Pour the evaporated milk into a deep plate and soak the bread in it for 5 minutes. Then blend the bread and milk in a blender. Set the mixture aside.

Pour a splash of oil into a pot. When the oil is warm, add onion, garlic, Uku yellow chili paste and fry it for 2-3 minutes. Add chicken broth, the chicken strips, the mix of milk and bread, nutmeg, oregano and parsley. Stir very well and let mix.

Serve the aji de gallina decorated with pecan nuts chopped into medium sized pieces, slices of eggs and olives. And the rice mixed with the carrots and peas.



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