Vegan Aji de Gallina (Peruvian “Chicken” Chili)

This vegan Aji de Gallina is a plant-based take on Peru’s beloved classic. It’s just as creamy, comforting, and rich in flavor as the original! Made with aji amarillo paste, shredded plant-based chicken, and a silky bread-thickened sauce, it’s a crowd-pleaser that even traditionalists will love (my Peruvian wife gave it full approval!)

How to Make Vegan Aji de Gallina:​

Why You’ll Love This Recipe:

Authentic flavor: Adapted from Peru: The Cookbook, this Aji de Gallina had just a few tweaks to make it fully vegan.
Comfort food, reimagined: Creamy, satisfying, and deeply savory.
Vegan and dairy-free: No cheese or meat, but all the richness.

What You’ll Need:

Base:

• 2 tablespoons avocado oil
• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• ¼ cup chopped pecans
• 1¼ cup Non-Spicy Ají Amarillo Paste
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 teaspoon cumin
• 2 teaspoons dried oregano

Creamy bread mixture:

• ½ cup full-fat coconut milk
• ½ cup vegan chicken broth
• 1 thick slice sourdough bread
• 3 tablespoons nutritional yeast

Sauce base:

• ½ to 1 cup water

Vegan chicken:

• 1 (8 oz) package Daring Original Plant Chicken, defrosted

To serve:

• 3 baby potatoes, boiled and halved
• 1 cup white rice, cooked
• 6 pitted black olives (optional)
• Fresh curly parsley, chopped
• Chopped pecans for garnish

Aji de Gallina Instructions:

1. Prepare the vegan chicken. Let the Daring chicken defrost slightly. In a nonstick pan over medium heat, cook until golden on both sides (about 5–6 minutes). Let cool slightly, then chop or shred.
2. Make the chili base. Heat avocado oil over low heat. Sauté onion and garlic until soft, about 5 minutes. Add pecans, ají amarillo paste, salt, pepper, cumin, and oregano. Cook 2–3 more minutes. Remove from heat.
3. Blend the sauce. Transfer chili base to a blender with bread, coconut milk, vegan broth, and nutritional yeast. Blend until completely smooth and creamy.
4. Cook the final sauce. Return sauce to a pan over medium heat. Stir in ½ cup water and shredded vegan chicken. Simmer for 8–10 minutes until thick and creamy, adding more water as needed.
5. Cook the sides. While the sauce simmers, boil potatoes and cook or reheat rice.
6. Serve. Plate with halved potatoes and rice. Spoon over the ají mixture, then garnish with olives, pecans, and parsley.

Aji de Gallina Frequently Asked Questions:

1. What is Aji de Gallina? Aji de Gallina is a traditional Peruvian dish made with shredded chicken in a creamy aji amarillo sauce, typically served with rice and potatoes.
2. Can I substitute Daring chicken? Yes! You can use soy curls, shredded jackfruit, grated high protein tofu, or any neutral plant-based protein that shreds well.
3. Where can I find aji amarillo paste? I personally buy THIS ONE on Amazon as it’s the same product used in Peru. Many Latin markets carry it as well. It’s very important to make sure the aji amarillo you buy is labeled “non-spicy.”
4. Does it taste authentic? Yes! This version was tested side-by-side with the traditional recipe, and passed the taste test with a Peruvian palate.
5. Can I make this ahead? Absolutely. The flavors deepen as it sits. Store in the fridge for up to 3 days and reheat gently on the stove. You may need a splash of water as it will thicken up.

{If you like this recipe you’ll love my LOCRO DE ZAPALLO and my PAPA A LA HUANCAINA.}