Ají de gallina is a comforting Peruvian chicken stew with a creamy yellow chili sauce enriched with bread, milk, walnuts, and Parmesan.
Poached chicken is shredded into a smooth sauce that is gently seasoned rather than aggressively spicy. Rice, olives, egg, and walnuts give the finished plate contrast.
Blend the bread and milk until completely smooth before adding it to the sauce. Add stock gradually so the stew stays creamy, not loose.
Serving Suggestions
Spoon over white rice and garnish with black olives, sliced hard-boiled egg, toasted walnuts, and parsley.
Recipe Notes
The stew keeps refrigerated for up to 3 days. Reheat over low heat and loosen with a splash of stock.
Peruvian Ají de Gallina
Creamy Peruvian yellow chili chicken served over rice with olives, egg, walnuts, and Parmesan.
Equipment
- Large pot
- Large skillet
- Blender
- Mixing bowl
- Chef’s knife
Ingredients
Chicken and Sauce
- 2 lb boneless chicken breasts
- 4 oz white bread crusts removed
- 1 cup evaporated milk
- 1/4 cup ají amarillo paste adjust to taste
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1/2 cup walnuts toasted and chopped
- 1/4 cup Parmesan cheese grated
Serving
- 2 cups cooked white rice warm
- 2 large eggs hard-boiled and sliced
- 1/4 cup black olives pitted
Instructions
Poach and Shred the Chicken:
- Cover the chicken with water in a pot and simmer gently until cooked through, 15 to 20 minutes. Reserve 1 cup of the cooking liquid, cool the chicken, and shred it.
- Blend the bread and evaporated milk until smooth.
Cook the Sauce:
- Cook the onion and garlic in a skillet with a little oil until soft, about 6 minutes. Stir in the ají amarillo paste and cook for 1 minute.
- Add the bread mixture and enough reserved stock to make a thick sauce. Simmer, stirring, until creamy, about 8 minutes.
- Fold in the chicken, walnuts, and Parmesan. Warm gently and season to taste.
Serve:
- Spoon the ají de gallina over warm rice. Garnish with sliced egg and olives.
Notes
- Add stock gradually for a thick, spoonable sauce.
- Ají amarillo provides color and fruity heat.
- Reheat gently to protect the creamy texture.
Nutrition
Calories: 560kcalCarbohydrates: 45gProtein: 48gFat: 23gSaturated Fat: 6gCholesterol: 205mgSodium: 680mgFiber: 4gSugar: 8g