📝 About This Recipe
Ají de Gallina is the ultimate Peruvian comfort food, featuring tender shredded chicken bathed in a luxurious, creamy nut-and-chili sauce. This iconic dish is defined by the vibrant yellow Ají Amarillo pepper, which provides a sun-drenched color and a fruity, subtle heat that dances on the palate. Traditionally thickened with crustless bread and enriched with walnuts and parmesan, it is a masterpiece of colonial Spanish influences meeting indigenous Andean ingredients.
🥗 Ingredients
The Chicken and Broth
- 2 large pieces Chicken breast (bone-in, skinless for better flavor)
- 1/2 piece Onion (roughly chopped for poaching)
- 1 stalk Celery (cut into chunks)
- 1 teaspoon Salt
The Creamy Base
- 4-5 slices White bread (crusts removed, torn into pieces)
- 12 ounces Evaporated milk (one standard can)
- 1/2 cup Ají Amarillo paste (authentic Peruvian yellow chili paste)
- 1/3 cup Walnuts (finely ground or chopped)
- 3 tablespoons Vegetable oil
- 1 medium Red onion (very finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Parmesan cheese (freshly grated)
- 1/2 teaspoon Turmeric (for extra golden color)
For Serving and Garnish
- 3 cups White rice (cooked, steaming hot)
- 3 medium Yukon Gold potatoes (boiled and sliced into rounds)
- 2-3 pieces Hard-boiled eggs (quartered)
- 6-8 pieces Alfonso olives (or any black botija olives)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a large pot, place the chicken breasts, roughly chopped onion, celery, and salt. Cover with water (about 5-6 cups) and bring to a boil. Reduce heat and simmer for 20-25 minutes until the chicken is fully cooked.
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2
Remove the chicken from the broth and set aside to cool. Strain the broth and reserve at least 2 cups for the sauce. Once the chicken is cool enough to handle, shred it by hand into bite-sized strips. Do not use a food processor; the texture should be fibrous and rustic.
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3
In a small bowl, soak the torn bread pieces in the evaporated milk for about 10 minutes until soft.
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4
Transfer the soaked bread and milk mixture into a blender. Add the ground walnuts and blend until you achieve a completely smooth, thick paste. Set aside.
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5
In a large deep skillet or pot, heat the vegetable oil over medium heat. Add the finely diced red onion and sauté for 5-7 minutes until translucent and soft.
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6
Stir in the minced garlic, Ají Amarillo paste, and turmeric. Cook this 'aderezo' (base) for another 5 minutes, stirring constantly, until the oil begins to separate from the paste and it smells fragrant.
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7
Pour the blended bread and milk mixture into the skillet with the chili base. Stir well to combine.
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8
Gradually add 1 cup of the reserved chicken broth to the skillet. Cook over low heat, stirring continuously, until the sauce thickens to a velvety consistency. If it's too thick, add more broth a little at a time.
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9
Fold in the shredded chicken and the grated Parmesan cheese. Stir gently to ensure every strand of chicken is coated in the golden sauce.
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10
Simmer everything together for 5 minutes on very low heat to allow the flavors to meld. Season with salt and pepper to taste.
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11
To serve, place a few slices of boiled potato on a plate. Top with a generous portion of the chicken mixture and serve a side of white rice.
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12
Garnish each plate with a quarter of a hard-boiled egg, one or two black olives, and a sprinkle of fresh parsley.
💡 Chef's Tips
Use authentic Peruvian Ají Amarillo paste for the correct flavor profile; substitutes like habanero are too spicy and lack the fruity undertones. If the sauce becomes too thick as it sits, simply whisk in a splash of warm chicken broth or milk to loosen it back to a 'velvety' state. Always shred the chicken by hand rather than chopping it; the long fibers hold onto the sauce much better. For an even richer flavor, toast the walnuts in a dry pan for 2 minutes before blending them into the sauce. If you prefer a milder dish, ensure you are using a mild Ají paste or reduce the quantity to 1/4 cup.
🍽️ Serving Suggestions
Serve with a side of Peruvian Salsa Criolla (marinated red onions and lime) to cut through the richness of the cream sauce. A chilled glass of Chicha Morada (Peruvian purple corn drink) is the traditional non-alcoholic pairing. For wine lovers, a crisp Torrontés or a lightly oaked Chardonnay complements the nutty, creamy textures perfectly. Always serve over boiled yellow potatoes to stay true to the Limeño tradition. Finish the meal with a small Alfajor cookie for a truly authentic Peruvian experience.