Chicken Aji

Official MAGGI®
Chicken Aji
Recipe Info - Skill Level
Recipe Info - Serving Size
6 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
35 min
Surprise your family with this spicy but creamy Peruvian classic. Serve over white rice or potatoes to tame the flavorful heat.


Make It

Step 1

Place potatoes in large pot with enough water to cover completely. Boil over medium-high heat for about 15 minutes or until potatoes are tender when pierced with a fork. Drain water. Let potatoes cool, then peel. Slice and set aside.

Step 2

Place bread in a medium bowl. Add evaporated milk; set aside to soak.

Step 3

Place chicken in a medium saucepan with enough water to cover completely. Boil over medium heat for 20 minutes or until chicken is cooked through. Remove from heat; place chicken in a separate container to cool. Strain broth, reserving 2 ½ cups. Shred chicken.

Step 4

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 3 minutes or until tender. Stir in aji paste; cook for 5 minutes. Remove from heat.

Step 5

Place soaked bread with evaporated milk, nuts, cheese, bouillon and aji mixture in food processor or blender; cover. Process for 20 seconds. Add some reserved chicken broth if necessary.

Step 6

Return mixture to skillet; add reserved chicken broth. Cook over medium-low heat until gently boiling. Stir in shredded chicken; cook for 5 minutes.

Step 7

Serve with potatoes, eggs, olives and a sprig of parsley.


If aji paste is not available, substitute with 3 frozen or fresh aji peppers.