Home » News » Galina Chili Recipe with Quinoa (Aji de Gallina with Quinoa): A Culinary Journey Into Peruvian Gastronomy!

Galina Chili Recipe with Quinoa (Aji de Gallina with Quinoa): A Culinary Journey Into Peruvian Gastronomy!

This recipe beautifully marries the robust flavors of traditional Peruvian cuisine with the health benefits of quinoa.

Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 4-6


  1. 2 cups quinoa
  2. 3-4 chicken breasts
  3. 3 cloves garlic, ground
  4. 2-3 yellow chili peppers, deseeded and finely chopped (adjust to taste)
  5. 1 cinnamon stick, ground
  6. 4 cups chicken broth
  7. 5 soda crackers
  8. 1/2 cup milk
  9. 2 tbsp oil (for sautéing)
  10. Optional: parboiled potatoes or white rice for serving
  11. Salt and pepper to taste


  1. In a large pot, bring water to a boil. Add quinoa and cook for a few minutes to remove its natural bitterness. Once done, strain and set aside.
  2. In another pot, parboil chicken breasts until fully cooked. Once cooked, shred the chicken into bite-sized pieces and set aside.
  3. In a large pan, heat the oil. Add ground garlic, chopped yellow chili peppers, and the ground cinnamon stick. Sauté until fragrant.
  4. In a blender, combine chicken broth, soda crackers, and cooked quinoa. Blend until you get a smooth mixture.
  5. Pour this blended mixture into the pan with the sautéed seasonings. Add milk and stir. Bring to a simmer.
  6. Once the sauce thickens slightly, add the shredded chicken. Stir well to ensure the chicken is coated with the sauce.
  7. Season with salt and pepper according to taste.
  8. Continue cooking on low heat for another 10-15 minutes, allowing the flavors to meld.
  9. Serve the aji de gallina with quinoa on plates, optionally accompanied by parboiled potatoes or white rice.
  10. Garnish with fresh cilantro or parsley if desired.
  11. It’s recommended to pair the dish with a fresh salad or steamed vegetables for a balanced meal.

Note: The flavor of the yellow chili pepper is essential to achieve the authentic taste of aji de gallina. Adjust the amount based on your heat preference.


If you have leftovers, this dish can be stored in the refrigerator for up to two days. Heat thoroughly before serving.

With this delightful twist on a classic Peruvian dish, your family and friends will not only relish the vibrant flavors but will also benefit from the wholesome goodness of quinoa.

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