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Ají de Gallina

#peruvian #chicken #stew #dinner

Ají de Gallina is one of Peru’s beloved comfort foods: a rich, creamy, mildly spicy chicken stew thickened with bread, walnuts (or pecans), and cheese. Ají amarillo gives it its vibrant yellow color and distinct flavor.

Ingredients

For the Chicken

  • 1 lb (450g) boneless, skinless chicken breasts
  • 4 cups chicken broth (or water with bouillon)
  • 1 celery stalk and 1 carrot, roughly chopped (for boiling the chicken)

For the Sauce

  • 4 slices crustless white bread (or 6–8 soda crackers)
  • 1 cup (240ml) evaporated milk (or whole milk)
  • 1 large red onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup ají amarillo paste (available at Latin markets or online)
  • 1/4 cup walnuts or pecans, toasted and chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp vegetable or canola oil
  • Salt and pepper to taste

For Serving

  • Cooked white rice
  • 2–3 Yukon gold or white potatoes, boiled and sliced thickly
  • 2 hard-boiled eggs, halved
  • Botija olives (or Kalamata olives)

Instructions

  1. Poach the chicken. In a medium pot, bring the chicken broth, celery, and carrot to a boil. Add the chicken breasts, lower the heat, and simmer for 15–20 minutes until fully cooked. Remove the chicken to a cutting board and let it cool. Reserve 1/2 cup of the cooking broth. Once the chicken is cool enough to handle, shred it by hand into bite-sized pieces.

  2. Soak the bread. Tear the white bread into pieces and place them in a blender. Pour in the evaporated milk and let it sit for about 5 minutes so the bread absorbs the liquid. Blend until completely smooth.

  3. Sauté the aromatics. In a large heavy-bottomed pan or pot, heat the oil over medium heat. Add the diced red onion and sauté for 5–7 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

  4. Build the flavor base. Stir the ají amarillo paste into the onions and garlic. Cook for 3–5 minutes, stirring constantly, until the mixture darkens slightly and the oil begins to separate from the paste. Cooking the paste removes its raw edge.

  5. Simmer the cream sauce. Lower the heat and pour the blended bread and milk mixture into the pan. Stir well to combine. Let it simmer gently for about 5 minutes until the sauce begins to thicken. If it becomes too thick, add a splash of the reserved chicken broth until it reaches a velvety consistency.

  6. Combine and finish. Fold the shredded chicken into the sauce. Stir in the chopped walnuts and Parmesan cheese. Taste and adjust the seasoning with salt and pepper. Let everything warm through for 2–3 minutes.

  7. Plate and serve. Place a bed of white rice and a few slices of boiled potatoes on each plate. Ladle the ají de gallina generously over the potatoes. Garnish with half a hard-boiled egg and an olive.