Peru · Meat Dishes
Ají de Gallina (Peruvian Creamy Chicken)
Ají de gallina is one of Peru's most cherished comfort dishes — shredded poached chicken folded into a velvety golden sauce built on ají amarillo, the fruity yellow chili at the heart of Peruvian cooking.
Ingredients
- chicken breast600 g
- aji amarillo paste4 tbsp
- white bread3 slices
- walnuts80 g
- parmesan50 g
- evaporated milk200 ml
- onion1 pcs
- garlic3 cloves
- yellow potato4 pcs
- black olives8 pcs
- vegetable oil2 tbsp
- salt and black pepperto taste
Method
- 1Poach the chicken breast in lightly salted water with a piece of onion until just cooked, about 12–15 minutes. Lift out, cool, and shred by hand into fine strands. Keep the poaching broth.
- 2Boil the yellow potatoes in their skins until tender, then peel and slice into thick rounds. Hard-boil eggs for garnish if using.
- 3Tear the bread and soak it in the evaporated milk for a few minutes until soft.
- 4Blend the soaked bread and milk with the walnuts and parmesan to a smooth, thick paste, loosening with a little broth if needed.
- 5Finely chop the onion and garlic and soften them in oil over medium heat until golden. Stir in the ají amarillo paste and cook 2–3 minutes to take off its raw edge.
- 6Pour in the bread-walnut paste and stir over low heat until thick and creamy. Fold in the shredded chicken and enough reserved broth to give a spoonable, saucy consistency. Simmer gently 5–10 minutes.
- 7Season with salt and pepper. Serve over white rice with the sliced potatoes, and garnish with black olives and hard-boiled egg.