Aji de Gallina (Peruvian Chicken in Creamy Walnut Sauce)


  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 cup whole milk
  • 1/2 cup walnuts
  • 2 cloves of garlic
  • 1/2 onion
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • Salt to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley


  1. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In a large pot, bring the chicken broth to a boil and add the chicken. Simmer for 10-15 minutes or until cooked through.
  3. In a blender, blend the milk, walnuts, garlic, onion, cumin, salt, and pepper. Add the mixture to the pot.
  4. Add the Parmesan cheese and stir everything together.
  5. Simmer for an additional 5 minutes.
  6. Serve over rice or potatoes if desired, and garnish with parsley.

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