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Peruvian aji de gallina with creamy yellow chili chicken over rice, black olives, egg, and walnuts.

Peruvian Ají de Gallina

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Creamy Peruvian yellow chili chicken served over rice with olives, egg, walnuts, and Parmesan.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Peruvian
Calories: 560
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Large skillet
  • Blender
  • Mixing bowl
  • Chef's knife

Method
 

Poach and Shred the Chicken:
  1. 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.
  2. Blend the bread and evaporated milk until smooth.
Cook the Sauce:
  1. 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.
  2. Add the bread mixture and enough reserved stock to make a thick sauce. Simmer, stirring, until creamy, about 8 minutes.
  3. Fold in the chicken, walnuts, and Parmesan. Warm gently and season to taste.
Serve:
  1. Spoon the ají de gallina over warm rice. Garnish with sliced egg and olives.

Nutrition

Calories: 560kcalCarbohydrates: 45gProtein: 48gFat: 23gSaturated Fat: 6gCholesterol: 205mgSodium: 680mgFiber: 4gSugar: 8g

Notes

  • Add stock gradually for a thick, spoonable sauce.
  • Ají amarillo provides color and fruity heat.
  • Reheat gently to protect the creamy texture.