Aji de Gallina

Ají de Gallina

A comforting Peruvian classic from Lima: shredded chicken simmered in a creamy, golden sauce thickened with bread, walnuts and ají amarillo, served over rice with potatoes, black olives and a soft-boiled egg.

Prep

25 min

Cook

55 min

Total

80 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) boneless, skinless chicken breast (or thighs), bone-in thighs give more flavour; adjust simmer time accordingly
• •1.5 L (6 cups) water or mild chicken stock, for poaching the chicken; reserve the liquid
• •1 small yellow onion, halved, for the poaching liquid
• •2 garlic cloves (2 cloves) garlic, smashed, for the poaching liquid
• •1 tsp whole black peppercorns
• •1 bay leaf dried bay leaf
• •60 ml (¼ cup) vegetable oil, or another neutral oil
• •1 large red onion, finely chopped
• •4 garlic cloves (4 cloves) garlic, finely chopped
• •80 g (½ cup) ají amarillo paste, Peruvian yellow chilli paste; do not substitute with hot sauce or other chillies if you want the true flavour
• •6 g (1 tsp) ground ají panca, optional but traditional for depth and a brick-red tint
• •8 g (2 tsp) ground cumin
• •100 g (3½ oz) white sandwich bread, crusts removed, about 3 slices; acts as the traditional thickener
• •120 ml (½ cup) evaporated milk
• •70 g (1 cup) walnut halves, toasted, traditional; pecans are an acceptable substitute, not almonds
• •50 g (½ cup) grated Parmesan or queso fresco, queso fresco is more traditional; Parmesan adds umami
• •10 g (2 tbsp) fresh flat-leaf parsley, chopped
• •1 tsp salt, plus more to taste
• •500 g (1.1 lb) yellow potatoes, peeled and halved, for serving; traditional garnish
• •400 g (2 cups) cooked white rice, for serving
• •60 g (½ cup) pitted black olives, for serving
• •2 large eggs, soft-boiled, halved, for garnish

Steps

1. 1 Poach the chicken: place chicken in a pot with the 1.5 L water, halved onion, smashed garlic, peppercorns, bay leaf and 1 tsp salt. Bring to a gentle simmer over medium heat and cook 18–22 minutes (smaller breasts closer to 18), until the thickest part reads 74 °C / 165 °F on an instant-read thermometer. Transfer chicken to a plate, cool slightly, and shred finely with two forks. Strain and reserve at least 400 ml / 1¾ cups of the poaching liquid.
2. 2 Meanwhile, soak the bread: tear the crustless bread into chunks, place in a bowl and pour the evaporated milk over it. Press down so it absorbs the milk and set aside.
3. 3 Toast the walnuts in a dry skillet over medium heat, 3–4 minutes until fragrant, then transfer to a blender. Add the soaked bread with its milk and blend to a completely smooth purée, adding 60–80 ml / ¼–⅓ cup of the reserved poaching liquid if needed to help it blend. Set aside.
4. 4 Make the base sauce: heat the oil in a heavy pan over medium heat. Add the chopped red onion and cook 6–8 minutes until soft and translucent, then add the chopped garlic and cook 1 minute more. Stir in the ají amarillo paste, ají panca (if using) and cumin and cook 3 minutes, stirring, until the paste darkens slightly and smells toasty.
5. 5 Pour in 300 ml / 1¼ cups of the reserved poaching liquid, stir well, and simmer 5 minutes to meld the flavours.
6. 6 Add the bread–walnut purée and the shredded chicken to the sauce. Stir gently over low heat until the chicken is heated through and the sauce is thick, creamy and coats the back of a spoon, 5–8 minutes. If too thick, loosen with a splash of poaching liquid; if too thin, simmer a few minutes longer.
7. 7 Stir in the grated cheese and parsley, taste, and adjust salt. Keep warm on very low heat.
8. 8 Cook the potatoes in salted boiling water 15–18 minutes until fork-tender. Soft-boil the eggs: lower into boiling water and cook 6½ minutes, then chill in cold water and peel.
9. 9 To serve: mound rice on each plate, spoon the ají de gallina alongside, place potato halves on the side, and garnish with black olives and a halved soft-boiled egg. Serve immediately.