Ají de Gallina
A classic Peruvian comfort food, Ají de Gallina features tender shredded chicken bathed in a rich, creamy, and subtly spicy sauce made from ají amarillo peppers, blended with bread, walnuts, and Parmesan cheese. It's traditionally served over boiled potatoes.
🧂 Ingredients
- 1 whole (about 1.5 kg / 3 lbs) Chicken(A whole chicken or chicken pieces like thighs and breasts work well.)
- 6 cups Water or Chicken Broth(For poaching the chicken.)
- 1 tsp Salt(For poaching the chicken.)
- 1 leaf Bay Leaf(Optional, for poaching the chicken.)
- 4 tbsp Ají amarillo paste(This is the key ingredient for flavor and color. Available in Latin American markets or online. Adjust quantity to your spice preference.)
- 4 slices White Bread(Crusts removed. Stale bread works best.)
- 1 cup (240 ml) Evaporated Milk(Full-fat evaporated milk is recommended for richness.)
- 60 g Walnuts(Toasted lightly for enhanced flavor, finely ground.)
- 60 g Parmesan Cheese(Finely grated.)
- 1 large Yellow Onion(Finely chopped.)
- 4 cloves Garlic(Minced.)
- 2 tbsp Vegetable Oil or Olive Oil
- to taste Salt
- to taste Black Pepper
- 6 medium Potatoes(Yukon Gold or similar waxy potatoes work well, peeled and boiled until tender, then sliced for serving.)
- 2 for garnish Hard-boiled Eggs(Optional, quartered.)
- for garnish Black Olives(Optional.)
- for garnish Fresh Parsley(Chopped.)
👨🍳 Instructions
- 1
Poach the chicken: Place the whole chicken in a large pot. Add 6 cups of water or chicken broth, 1 tsp salt, and the bay leaf (if using). Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for about 45-60 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 74°C (165°F). Carefully remove the chicken from the pot and set aside to cool slightly. Strain and reserve the poaching liquid (you'll need about 2-3 cups). Once cool enough to handle, shred the chicken meat into bite-sized pieces using two forks or your fingers. Discard skin and bones.
⏱️ 1 hour 15 minutes (includes cooling time) - 2
Prepare the bread mixture: Tear the bread slices into pieces and place them in a bowl. Pour the evaporated milk over the bread and let it soak for about 5-10 minutes until softened. In a blender or food processor, combine the soaked bread and milk mixture with the ground walnuts. Blend until you achieve a smooth paste. Set aside.
⏱️ 15 minutes - 3
Sauté aromatics and ají: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 190°C / 375°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the ají amarillo paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 10 minutes - 4
Combine and thicken the sauce: Add the blended bread and walnut mixture to the pot with the sautéed aromatics and ají. Stir well to combine. Gradually whisk in about 2 cups of the reserved chicken poaching liquid, a little at a time, until you reach a smooth, sauce-like consistency. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
⏱️ 10 minutes - 5
Finish the Ají de Gallina: Add the shredded chicken meat and the grated Parmesan cheese to the pot. Stir everything together until the cheese is melted and the sauce is well incorporated. Continue to simmer gently over low heat, stirring occasionally, for about 10-15 minutes, or until the sauce has thickened to a creamy, luscious consistency. If the sauce becomes too thick, add a little more reserved poaching liquid or milk until it reaches your desired consistency. Taste and season with salt and freshly ground black pepper as needed. The sauce should coat the back of a spoon.
⏱️ 15 minutes - 6
Serve: Peel and slice the boiled potatoes. Arrange the potato slices on serving plates. Ladle the Ají de Gallina generously over the potatoes. Garnish with quartered hard-boiled eggs, black olives, and chopped fresh parsley, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ají amarillo paste is crucial for the authentic flavor and vibrant yellow color of this dish. While other yellow peppers exist, ají amarillo provides a unique fruity and mildly spicy profile that is difficult to substitute.
- ✓The consistency of the sauce is key. It should be creamy and rich, coating the back of a spoon, but not watery. Adjust with more poaching liquid or milk if too thick, or simmer longer if too thin.
- ✓For an extra layer of flavor, lightly toast the walnuts before grinding them.
- ✓Ensure the chicken is fully cooked before shredding; it should be tender and easily pull apart.
- ✓Serve immediately for the best texture and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a lighter version, you can use chicken breast instead of a whole chicken, but adjust poaching time accordingly.
- Turkey can be used as a substitute for chicken.
- A splash of white wine can be added when sautéing the onions and garlic for added depth.
- Some recipes include a pinch of cumin or turmeric for added complexity.