Aji de Gallina (Puruvian 'chicken' Stew)
A creamy Peruvian-inspired stew made with mushrooms, vegetarian chicken, and a rich nut-based sauce.
This vegan version of Aji de Gallina reimagines a Peruvian classic with oyster mushrooms and vegetarian chicken simmered in a golden, nutty cream sauce. Traditionally made with shredded chicken and aji amarillo, this version keeps the essence of the dish — warmth, richness, and comfort — while being fully plant-based.
The creamy sauce gets its body from soaked pecans and bread, blended with red peppers, garlic, and turmeric for a silky, flavorful texture. Served with rice and boiled potatoes, it’s a deeply satisfying dish perfect for cozy evenings.
Ingredients
stew
- 1 tbsp oil
- 600 g oyster mushrooms, torn into thin strips
- 200 g vegetarian chicken
- pinch of salt
- 100 ml vegetable bouillon
- black pepper, to taste
- 100 g grated Parmesan (vegan alternative if desired)
cream sauce
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 40 g pecans
- 3–4 slices white bread, crusts removed and cubed
- ½ tsp salt
- 250 ml milk (plant-based if desired)
- 3 garlic cloves, minced
- 1–2 red peppers
- 1 tsp turmeric powder
to serve
- cooked sliced potatoes (Yukon Gold recommended)
- steamed white rice
Instructions
- Soak the pecans and white bread in the milk for 10–20 minutes.
- In a pan, heat olive oil and sauté the onion for about 5 minutes until translucent.
- Add the garlic and red peppers, and cook for another minute.
- Transfer to a blender and blend with the turmeric, soaked pecans, bread, and milk until smooth.
- In a clean pan, heat the oil and brown the mushrooms in batches.
- Combine all mushrooms in the pan, add the cream sauce, vegetarian chicken, and bouillon.
- Simmer for about 10 minutes, stirring occasionally, until the stew thickens.
- Stir in the grated Parmesan until melted and creamy.
- Serve hot with white rice and sliced potatoes. Optionally, top with extra Parmesan.
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