Ají de Gallina (Peruvian Creamy Chicken in Yellow Chili Sauce)
In short: Shredded chicken in a thick, mild sauce of yellow ají amarillo, bread, walnuts and Parmesan, served over potatoes and rice with egg and olive. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 515 kcal
Ají de gallina is a Peruvian comfort dish: tender shredded chicken in a thick, golden sauce of ají amarillo, bread soaked in evaporated milk, walnuts and Parmesan. It is mild and creamy, with the fruity warmth of the yellow chili rather than fire. It is traditionally served over sliced boiled yellow potatoes, with white rice, a wedge of hard-boiled egg and a black olive on top.
Instructions
- Put the chicken, carrot, celery, onion half, bay leaf, salt and water in a pot. Bring to a simmer and cook gently for 20 to 25 minutes, until the chicken reaches 74°C (165°F). Lift out the chicken and strain 500 ml (2 cups) of the broth.
- When the chicken is cool enough to handle, shred it into fine strips.
- Soak the bread in the evaporated milk for 10 minutes. Blend with the ají amarillo paste and 250 ml (1 cup) of the broth until smooth.
- Heat the oil in a wide pot and cook the chopped onion for 8 minutes, until soft. Stir in the garlic and turmeric for 1 minute.
- Pour in the blended sauce and simmer over low heat for 10 minutes, stirring often so it does not catch. Stir in the walnuts and Parmesan, adding more broth if needed to keep a thick, creamy sauce.
- Fold in the shredded chicken and simmer for 5 minutes. Season with salt and pepper.
- Serve over sliced potatoes with rice, topped with wedges of egg and an olive.
Tips
- Ají amarillo paste is sold in jars at Latin grocers and online. As a stand-in, use 2 tablespoons of mild orange chili paste with 1/2 teaspoon more turmeric, though the flavor will differ.
- Blend the sauce very well for a smooth finish. Add a splash of warm milk or broth if it thickens too much while resting.
Questions and answers
Is ají de gallina spicy?
Only mildly. Ají amarillo has a fruity warmth rather than strong heat. Add an extra spoonful of paste for more kick.
What is ají de gallina served with?
White rice, boiled yellow potatoes, a hard-boiled egg and a black olive are the traditional partners.
Can I make ají de gallina ahead of time?
Yes. It keeps in the fridge for 3 days and tastes even better the next day. Thin it with a splash of milk or broth when reheating.
How long does it take to make Ají de Gallina (Peruvian Creamy Chicken in Yellow Chili Sauce)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Ají de Gallina (Peruvian Creamy Chicken in Yellow Chili Sauce)?
About 515 kcal per serving, with 44 g of protein, 32 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 32 g |
| Fat | 23 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
