Entree: Peru – Afro-Peruvian – Ají de Gallina (Creamy shredded chicken in spicy ají amarillo sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) cooked shredded chicken
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 4 tbsp (60 ml) ají amarillo paste (or 3 fresh ají amarillo peppers, seeded and chopped)
- 4 slices (about 4 oz / 115 g) white sandwich bread, crusts removed
- 1 cup (240 ml) evaporated milk
- 1 cup (240 ml) chicken stock (reserve additional stock from cooking chicken if available)
- 1/2 cup (50 g) ground walnuts (or pecans)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp (5 g) ground cumin
- Salt and freshly ground black pepper, to taste
- 4 medium yellow potatoes, boiled and peeled (about 2 lb / 900 g total before peeling)
- 2 cups (400 g) cooked white rice, for serving
- 2 hard‑boiled eggs, sliced
- 8 black olives (aceitunas), pitted
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. Poach or simmer raw chicken in salted water until cooked through (about 20–25 minutes), reserving 1–2 cups (240–480 ml) of the cooking liquid; cool and shred the meat. If using pre-cooked chicken, skip to Step 2.
2. In a bowl, tear the bread into pieces and soak with evaporated milk and 1/2 cup (120 ml) chicken stock until fully softened, about 5 minutes.
3. In a blender or food processor, combine the soaked bread mixture, ground walnuts, grated Parmesan, and cumin; blend to a smooth, thick paste, adding up to 1/4 cup (60 ml) additional stock if needed to loosen. Season lightly with salt and pepper.
4. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 5–7 minutes. Stir in the minced garlic and ají amarillo paste and cook 2 minutes more until fragrant.
5. Add the bread-walnut-parmesan paste to the skillet and cook, stirring, 3–5 minutes. Gradually add the remaining 1/2–1 cup (120–240 ml) chicken stock to reach a creamy sauce consistency.
6. Stir the shredded chicken into the sauce, reduce heat to low, and simmer gently 8–10 minutes to allow flavors to meld; adjust thickness with stock and seasoning with salt and pepper.
7. Meanwhile, arrange boiled potatoes on a serving platter or on individual plates. Spoon the ají de gallina over the potatoes and serve with white rice on the side. Garnish with sliced hard‑boiled eggs, black olives, and chopped parsley.
8. Serve hot. Leftovers keep well refrigerated for 2–3 days; reheat gently to avoid separating the sauce.