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